South Pacific Shrimp

  • Serves: 4 servings, 1 generous cup each

  • Prep Time: 25 minutes
    Marinating Time: 15 minutes


Description

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

Marinade & Shrimp
1/3 cup “lite” coconut milk (see Cook 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 Cook Tips)

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

Cooking Instructions

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.

Cook's Tip

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.

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.


Nutritional Analysis
Per serving
Calories Per Serving
176
Total Fat
5 g
Saturated Fat
2 g
Monounsaturated Fat
1 g
Cholesterol
172 mg
Sodium
258 mg
Carbohydrates
8 g
Fiber
1 g
Sugar
3 g
Protein
24 g
Potassium
302 mg

Dietary Exchanges


1 vegetable, 3 very lean protein, 1 fat



© 2012 Eating Well Inc. All rights reserved. Reprinted with permission.