Ginger shrimp with soba-spinach sauté

Total Time
21 min
15 min
6 min
Tossing shrimp in a marinade of ginger mixed with ponzu, garlic and sesame oil gives the sautéed shrimp an Asian flair. Ponzu sauce is a sweet and tangy combination of soy sauce, lemon juice, and sugar. Look for it in the Asian section of your supermarket. The shrimp pairs perfectly with sautéed spinach and bell peppers tossed together with soba noodles. The pan juices from the sautéed shrimp marinade pull the entire dish together beautifully. This one-dish meal comes together in just 21 minutes, making it perfect for a quick weeknight supper.


Uncooked wheat soba noodles

4 oz

Ponzu sauce

½ cup(s)


3 medium, thinly sliced, plus additional for garnish

Fresh ginger

4 tsp, minced, peeled fresh


3 large clove(s), minced

Dark sesame oil

1 tsp, (Asian)

Uncooked shrimp

1 pound(s), large, peeled, deveined

Bell pepper

½ item(s), medium, red variety, very thinly sliced


10 oz, chopped (1 bag)

Cooking spray

1 spray(s)


  1. Preheat broiler.
  2. Cook soba noodles according to package directions. Set aside.
  3. Stir together ponzu sauce, scallions, 2 teaspoons of ginger, 1 teaspoon of garlic, and the sesame oil in medium bowl. Add shrimp and toss to coat. Transfer shrimp mixture to large flameproof baking pan and spread in even layer. Broil 6 inches from heat until shrimp are just opaque in center, about 3 minutes.
  4. Meanwhile, spray large skillet with nonstick spray and set over medium-high heat. Add bell pepper and cook, stirring often, until crisp-tender, about 3 minutes. Add remaining 2 teaspoons ginger and remaining garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add spinach in batches and cook, stirring constantly, until wilted, about 2 minutes. Stir in soba noodles. Divide soba mixture evenly among 4 plates and top with shrimp. Drizzle pan juices over shrimp and garnish with thinly sliced scallions.
  5. Per serving: 1 1/4 cups noodle mixture and about 8 shrimp