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.

Makes 4 servings, 1 generous cup each

ACTIVE TIME: 25 minutes (including peeling shrimp)

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

Marinade & shrimp
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
1/4 cup lime juice
1 tablespoon brown sugar
1 pound medium shrimp (30-40 per pound), peeled and deveined (see Tips)

Sauce
1 teaspoon extra-virgin olive oil
1/2 cup diced seeded tomato
4 cups baby spinach

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 INFORMATION: Per serving: 176 calories; 5 g fat (2 g sat, 1 g mono); 172 mg cholesterol; 9 g carbohydrate; 24 g protein; 1 g fiber; 282 mg sodium.

Nutrition bonus: 40% dv vitamin a, 18 mg vitamin c (30% dv), 4 mg iron (20% dv).

TIP: 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.

WONDERFUL!!!!!!!!!

Anonymous, Mesquite, TX

We loved this dish. It didn't say to, but I served it over a orzo pasta with a crusty italian bread. Delicious.

Sharon, Little Rock, AR

I thought this recipe looked very good. It reminded me of an old Eating Well Shrimp-Coconut-Curry Recipe. I just thought the balance of flavors was a bit off. The dish had some nice heat lime juice and coconut milk were great. However, I felt the dish was way too sweet and needed a little more salty balance. I could see substituting some fish sauce for the soy sauce and cutting out the brown sugar in the future.

Anonymous, Millington, NJ

I thought it was rather bland. I expected more powerful tastes from all of the ingredients.

Jennifer, OR

This was good. I added extra garlic and peppers to spice it up a bit. I also added extra coconut milk because I wanted it a bit more saucey. I served it over whole wheat pasta. I would make this again.

Jill, Providence, RI

One of our top faves from Eating Well!

Liz, Austin, TX