South Pacific Shrimp

Rating: 4.5 stars
16 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, Spring 2004

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Recipe Summary

total:
45 mins
Servings:
4
Nutrition Profile:
Low-Calorie
Low Carbohydrate
Dairy-Free
Gluten-Free
Healthy Immunity
Healthy Pregnancy
Nutrition Info
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Ingredients

Directions

  • 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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  • 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; protein 16.9g 34% DV; carbohydrates 8.5g 3% DV; dietary fiber 1g 4% DV; sugars 4g; fat 3.7g 6% DV; saturated fat 1.5g 7% DV; cholesterol 142.9mg 48% DV; vitamin a iu 1999.2IU 40% DV; vitamin c 16.1mg 27% DV; folate 27.2mcg 7% DV; calcium 90.7mg 9% DV; iron 1.2mg 7% DV; magnesium 30.6mg 11% DV; potassium 218.4mg 6% DV; sodium 756.2mg 30% DV; thiaminmg 4% DV; added sugar 3g.
Exchanges:

1 vegetable, 3 lean protein, 1 fat

Reviews (16)

Read More Reviews
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 Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
01/12/2013
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! Read More
EatingWell User
Rating: 5 stars
02/05/2013
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! Read More
EatingWell User
Rating: 3 stars
01/12/2013
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! Read More
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EatingWell User
Rating: 2 stars
03/18/2015
need your help My husband is allergic to shellfish.....I would love to prepare this recipe - what could i use to substitute the shrimp? Read More
Joy Hargraves
Rating: 5 stars
10/30/2011
AWESOME!!! After I started preparing everything I looked in my pantry and I only had coconut juice - NOT milk! So I used that anyways. It was still unbelievable to eat!! SO ONO!!! Read More
thewickedfae@hotmail.com
Rating: 5 stars
10/29/2011
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! Read More
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EatingWell User
Rating: 5 stars
10/31/2011
This dish is very quick and delicious! My family loved it. Read More
EatingWell User
Rating: 5 stars
10/29/2011
This was delicious! I made it for dinner and invited some friends over and everyone that it was great! We even made soft tacos with the dish and those were amazing as well:D Read More
EatingWell User
Rating: 5 stars
10/30/2011
DELICIOUS! We LOVED this recipe. So easy to make. Did not change a thing. Read More
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