South Pacific Shrimp

South Pacific Shrimp

16 Reviews
From: EatingWell Magazine, Spring 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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • ⅓ 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


  • Active

  • Ready In

  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.
  • 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 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 information

  • Serving size: 1 generous cup
  • Per serving: 136 calories; 4 g fat(1 g sat); 1 g fiber; 8 g carbohydrates; 17 g protein; 27 mcg folate; 143 mg cholesterol; 4 g sugars; 3 g added sugars; 1,999 IU vitamin A; 16 mg vitamin C; 91 mg calcium; 1 mg iron; 756 mg sodium; 218 mg potassium
  • Nutrition Bonus: Vitamin A (40% daily value), Vitamin C (27% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 3 lean protein, 1 fat

Reviews 16

April 27, 2017
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By: Ced1106
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!
March 17, 2015
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By: EatingWell User
need your help My husband is allergic to shellfish.....I would love to prepare this recipe - what could i use to substitute the shrimp ?
July 16, 2014
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By: EatingWell User
Easy and Awesome!! I used 2ls of 16-20 shrimp and left out the chiles. It was absolutely wonderful and so easy! Great flavors with the coconut milk, ginger brown sugar and lime juice. Pros: Easy Cons: NONE
February 04, 2013
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By: EatingWell User
Very good My husband made this for me tonight for my birthday. He hardly ever cooks but was able to Make this. It was absolutely delicious. It was all gone, no leftovers!
January 12, 2013
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By: EatingWell User
This really was fantastic. It made peeling/deveining 50 shrimp sooooo worth it. I'm having a hard time not eating every bit of it!
January 12, 2013
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By: EatingWell User
Good but needs some adjusting for my taste I couldn't wait to make this recipe as the description and ingredients sound so amazing together. It was fun mincing all of that stuff and throwing it all together in the marinade. Then I noticed what a 1/4 cup of lime juice looks like and hesitantly threw it in - it looked like too much when throwing it into the rest of the bowl and my thoughts were correct when I actually tasted it when finished. Next time I will def try and lower the amount of lime juice as it was too sour (I also used fresh squeezed organic limes which may have added a little TOO much of the natural lime juice flavors?). With the leftover coconut milk, I made this coconut brown rice recipe I found on gluten free girl which was absolutely delicious! Good recipe, will make the necessary modifications and try again! Pros: Great ingredients, fun and easy to make Cons: way too much lime juice!
September 03, 2011
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By: cms14344
Wonderful flavors We loved this dish! It was really easy to make and had great flavor. I don't know if I used lite or regular coconut milk as it was frozen from a previous use. We will make this again many times. Pros: quick and easy, Cons: None
May 07, 2011
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By: Jennifer
Good Recipe This is good. I'll definitely make it again.
March 02, 2011
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By: thewickedfae
Delicious & Quick! Extremely delicious and very quick to make. I served it over brown rice that I cooked in the remaining coconut milk (using water to complete the amount of liquid needed) and I think doing this really completed the dish. Great flavor in this!
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