South Pacific Shrimp
Vibrant Southeast Asian seasonings are a natural with shrimp.
Ingredients
- 2/3 cup “lite” coconut milk
- 4 serrano chiles or jalapeno peppers, preferably red, seeded and minced
- 2 teaspoon minced fresh ginger
- 2 clove garlic minced
- 4 teaspoons reduced-sodium soy sauce
- 1/2 cup lime juice
- 2 tablespoon brown sugar
- 2 pound medium shrimp (30-40 per pound), peeled and deveined
- 2 teaspoon extra-virgin olive oil
- 1 cup diced seeded tomato
- 8 cups baby spinach
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.