South Pacific Shrimp

Name: South Pacific Shrimp
Total time: 45 min
Ingredients: 1/3 cup “lite” coconut milk, (see Tips); 2 serrano chiles, or jalapeno peppers, preferably red, seeded and minced; 1 teaspoon minced fresh ginger; 1 clove garlic, minced; 2 teaspoons reduced-sodium soy sauce; ¼ cup lime juice; 1 tablespoon brown sugar; 1 pound medium shrimp, (30-40 per pound), peeled and deveined (see Tips); 1 teaspoon extra-virgin olive oil; ½ cup diced seeded tomato; 4 cups baby spinach

Rating: 4.5 stars

16 Ratings
16 Reviews

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. Source: EatingWell Magazine, Spring 2004

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Directions

Step 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.

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Step 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.

Tips

Tips: 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 or rice pudding (visit www.eatingwell.com for recipe suggestions).

Cooking with frozen shrimp: Individually quick-frozen shrimp, sold in resealable bags, are convenient to keep in your freezer. Thaw in a covered bowl in the refrigerator. If you're in a hurry, place shrimp in a colander under cold running water for about 5 minutes.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

Serving Size: 1 generous cup

Per Serving:

136 calories; 3.7 g total fat; 1.5 g saturated fat; 143 mg cholesterol; 756 mg sodium. 218 mg potassium; 8.5 g carbohydrates; 1 g fiber; 4 g sugar; 16.9 g protein; 1999 IU vitamin a iu; 16 mg vitamin c; 27 mcg folate; 91 mg calcium; 1 mg iron; 31 mg magnesium; 3 g added sugar;

Exchanges:

1 vegetable, 3 lean protein, 1 fat

Reviews (16)

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16 Ratings

5 star values: 12
4 star values: 1
3 star values: 2
2 star values: 1
1 star values: 0

Reviews: Most Helpful

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Ced1106

04/28/2017

OMG this is the best food ever. Even though the pic doesn't show any coconut juice you can definitely taste it. It definitely cures my coconut-based curry fix as well as including my taste for shrimp. Vegetables add color but it didn't feel like I was eating (yech) veggies. Good job! Read More

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South Pacific Shrimp

Ingredients

Directions

Tips

Nutrition Facts

Reviews (16)

All Reviews for South Pacific Shrimp