Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 223.4
- Total Fat: 5.3 g
- Cholesterol: 216.6 mg
- Sodium: 671.6 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 2.6 g
- Protein: 31.4 g
View full nutritional breakdown of Shrimp in Coconut Milk and Tomatoes calories by ingredient
Shrimp in Coconut Milk and Tomatoes
Submitted by: POPSECRETIntroduction
adapted from http://www.skinnytaste.com/2010/02/garlic-shrimp-in-coco
nut-milk-tomatoes.html adapted from http://www.skinnytaste.com/201
0/02/garlic-shrimp-in-coco
nut-milk-tomatoes.html
Number of Servings: 4
Ingredients
-
1 tsp olive oil
1 small sweet onion, diced
1 small red bell pepper, diced
.5 cup cilantro
4 cloves garlic, minced
13 oz can diced tomatoes
13.5 oz can light coconut milk
1 cup low sodium chicken broth
2 cups frozen spinach
1.25 lb medium cooked shrimp, peeled
juice of one lime.
Tips
Serve over brown rice!
Directions
Heat oil in a large saucepan over low-medium heat.
Saute onion and pepper until tender, about 5 minutes.
Add cilantro and garlic and cook additional 1 minutes.
Add tomatoes, coconut milk, chicken broth and spinach. Increase heat to medium and let heat through, about 10 minutes.
Add shrimp and lime juice. Turn heat off and let sit until shrimp are warmed through, about 1 minute.
Serving Size: makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user POPSECRET.
Saute onion and pepper until tender, about 5 minutes.
Add cilantro and garlic and cook additional 1 minutes.
Add tomatoes, coconut milk, chicken broth and spinach. Increase heat to medium and let heat through, about 10 minutes.
Add shrimp and lime juice. Turn heat off and let sit until shrimp are warmed through, about 1 minute.
Serving Size: makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user POPSECRET.
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