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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 193.4
  • Total Fat: 3.3 g
  • Cholesterol: 172.3 mg
  • Sodium: 482.4 mg
  • Total Carbs: 7.8 g
  • Dietary Fiber: 1.1 g
  • Protein: 24.7 g

View full nutritional breakdown of South Pacific Shrimp calories by ingredient
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South Pacific Shrimp

Submitted by: FITFOR50NOW

Introduction

From Eating Well Magazine. Servce with brown rice....... From Eating Well Magazine. Servce with brown rice.......
Number of Servings: 4

Ingredients

    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)
    1 teaspoon extra-virgin olive oil
    1/2 cup diced seeded tomato
    4 cups baby spinach

Directions

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.

Number of Servings: 4

Recipe submitted by SparkPeople user FITFOR50NOW.






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