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South Pacific Shrimp
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: EatingWell.com
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1. Ingredients
- 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
Nutrition Info
Per Serving
- Calories: 181 kcal
- Carbohydrates: 8 g
- Dietary Fiber: 1 g
- Fat: 5 g
- Protein: 24 g
- Sugars: 4 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking 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.
- 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.
Yield: 4 servings
3. Still Hungry?
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.
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.
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Most Helpful Reviews
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Overall very taste dish, served w/ rice.
c w - June 17, 2008 02:20:13 PM PSTAnd in order to make it tasty, we did alter the ingredients. Used regular coconut milk, regular soy sauce, 2-3tsp ginger. Also, would spice it up w/ 3-4 serranos instead of just 2. Very good over rice, added this one to our recipe box.
5 of 5 found this review helpful.
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SO GOOD!
Brian Elliott - April 13, 2009 09:39:16 AM PSTIf you make this dish with whole coconut milk, regular soy sauce and use fire roasted diced tomatoes it is unbeleavable! You better make a double batch cause there will not be any leftovers.
3 of 3 found this review helpful.
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People loved it.
brovageorge - March 24, 2009 10:21:16 AM PSTI used regular coconut milk, regular soy sauce and some salt. I loved it and people loved it.
2 of 2 found this review helpful.
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Zero Taste!!
kentwoodcas - July 22, 2007 02:46:30 PM PSTDon\'t bother! It looks like it should be a good recipe, but it\'s not. There is no flavor at all - had to add spices and other ingredients to rescue the dish. The coconut milk is not a strong enough flavor to use as a maranade or sauce.
4 of 8 found this review helpful.
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So good :D
Nissa - October 9, 2009 03:44:20 PM PSTmy family and i loved it we used fresh ginger and whole soy sause and served it over spaghetti
Was this review helpful to you? Yes - No Report Abuse
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