South Pacific Shrimp

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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

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Cooking Instructions

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.

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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Nutritional Information per Serving

Calories 176 Carbohydrates
9 Fat 5 Saturated
fat 2

Mono unsaturated fat 1 Protein
24 Cholesterol 172 Fiber
1 Potassium 300