Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 278.1
  • Total Fat: 12.9 g
  • Cholesterol: 221.0 mg
  • Sodium: 1,113.4 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 2.0 g
  • Protein: 28.1 g

View full nutritional breakdown of YUCATAN SHRIMP calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 4


    1 tablespoon vegetable oil
    1 small onion, chopped
    1 pound large shrimp, peeled and deveined
    1/2 cup Thai Kitchen® Coconut Milk
    1/4 cup Lawry's® Baja Chipotle Marinade with Lime Juice
    1/4 cup chunky peanut butter
    2 tablespoons chopped fresh cilantro


The prep time is for deveining and tailing the shrimp.


1. Heat oil in large skillet on medium-high heat. Add onion; cook and stir 3 minutes. Add shrimp; cook and stir 3 minutes or just until shrimp turn pink.

2. Mix coconut milk, marinade and peanut butter in small bowl until smooth. Stir into skillet; simmer 1 minute. Stir in cilantro. Serve with cooked rice, if desired.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user YOYOMA8.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.