South Pacific Shrimp
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.
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)
- 1 teaspoon extra-virgin olive oil
- 1/2 cup diced seeded tomato
- 4 cups baby spinach
- 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.
- 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 & Notes
- 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.
Per serving: 176 calories; 5 g fat (2 g sat, 1 g mono); 172 mg cholesterol; 9 g carbohydrates; 3 g added sugars; 24 g protein; 1 g fiber; 282 mg sodium; 300 mg potassium.
Nutrition Bonus: 40% dv vitamin a, 18 mg vitamin c (30% dv), 4 mg iron (20% dv).
Exchanges: 1 vegetable, 3 very lean protein, 1 fat
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Total Time
- 45 minutes or less
- Main Ingredient
- Type of Dish
- Main dish, fish/seafood
- Ease of Preparation