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South Pacific Shrimp

http://www.eatingwell.com/recipes/south_pacific_shrimp.html

From EatingWell:  Spring 2004, The Essential EatingWell Cookbook (2004)

Vibrant Southeast Asian seasonings are a natural with shrimp. Freeze any leftover coconut milk or refrigerate it for several days; you can use it instead of broth or water to cook rice or enrich a curry.

4 servings, 1 generous cup each | Active Time: 25 minutes (including peeling shrimp) | Total Time: 45 minutes

Ingredients

Marinade & shrimp

Sauce

Preparation

  1. Combine coconut milk, chiles, ginger, garlic, soy sauce, lime juice and brown sugar in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 10 to 15 minutes, tossing occasionally. Drain well, reserving marinade.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add tomato and spinach to the pan; cook, stirring, until the spinach starts to wilt, about 30 seconds. Add the reserved marinade; simmer until the sauce thickens slightly, about 2 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Serve immediately.

Nutrition

Per serving : 176 Calories; 5 g Fat; 2 g Sat; 1 g Mono; 172 mg Cholesterol; 9 g Carbohydrates; 24 g Protein; 1 g Fiber; 282 mg Sodium; 300 mg Potassium

Exchanges: 1 vegetable, 3 very lean protein, 1 fat

Tips & Notes