South Pacific Shrimp

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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.

South Pacific Shrimp
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 45 minutes

  • 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)

  • Sauce

  • 1 teaspoon extra-virgin olive oil

  • 1/2 cup diced seeded tomato

  • 4 cups baby spinach

Directions
  1. 4 servings, 1 generous cup each

  2. 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.

  3. 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.

  4. 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).

  5. 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 Facts

Servings
4
Per serving
Calories
176
Carbohydrates
8g
Fat
5g
Saturated Fat
2g
Monounsaturated Fat
1g
Protein
24g
Cholesterol
172mg
Dietary Fiber
1g
Potassium
302mg
Sodium
258mg
Added Sugars
3g
Exchanges
1 vegetable
3 very lean protein
1 fat
Carbohydrate Servings
1/2
40% dv vitamin a
18 mg vitamin c (30% dv)
4 mg iron (20% dv).

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7 replies

cooksgalore
cooksgalore 2014-05-13 11:28:37 -0500 Report

To Young1s take the salad shrimp and add to a salad or add to make fish cakes. If you use them to make your fish cakes place them in a food processor and make them into a paste as well as the fish and combine them together with some onion, a little salt and pepper and perhaps a small amount of bell pepper. I think there is a recipe here on this site for fish cakes.

SCMom
SCMom 2014-03-21 17:30:14 -0500 Report

This recipe sounds very interesting, but I cannot eat peppers of any kind, they aggravate my acid reflux so bad. Is there any kind of substitute that anyone can suggest?

Gabby
GabbyPA 2013-10-13 19:31:11 -0500 Report

This was a winner for the family tonight. I really liked it, but I would like to do it next time just on a bed of fresh spinach. It was too wilted for me. But the flavor of the shrimp is incredible!! I love it. And I am not a fan of shrimp (my family are the shrimp eaters)

Young1s
Young1s 2013-10-12 22:44:37 -0500 Report

Sorry for the bogart but have some tiny frozen salad shrimp (2 small packs). When hubby bought them (4 packs in all) I thought it was a good idea but we realized that we don't like them for what they were intended. Any ideas for what to do with them?