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.
4 servings, 1 generous cup each
Active Time: Total Time:
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.
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