Asian Marinated Shrimp
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 196.1
- Total Fat: 6.5 g
- Cholesterol: 221.0 mg
- Sodium: 457.9 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 2.1 g
- Protein: 26.1 g
View full nutritional breakdown of Asian Marinated Shrimp calories by ingredient
Introduction
Fresh seasonings and the sweetness of the coconut milk make this a good dish to serve with basmati rice. Fresh seasonings and the sweetness of the coconut milk make this a good dish to serve with basmati rice.Number of Servings: 4
Ingredients
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Marinade & Shrimp
1/3 reduced fat coconut milk
2 jalapeno peppers
1 tsp minced fresh ginger
1 clove minced garlic
2 tsp soy sauce
1/4 cup lime juice
1tbsp brown sugar
1 pd shrimp(30-40 per pound),peeled and deveined
Sauce
tsp extra-virgin olive oil
1/2 cup diced seeded tomato
4 cups baby spinach
Directions
1. Combine coconut milk, chiles, ginger, garlic, soysauce, 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 12 inch 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 & spinach to the pan; cook, stirring, until the spinach starts to wilt, about 30 seconds. Add the reserved marinade; stir until the sauce thickens slightly, about 2 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Serve immediately.
You can freeze leftover coconut milk
Number of Servings: 4
Recipe submitted by SparkPeople user CONFIRM1.
2. Heat oil in a 12 inch 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 & spinach to the pan; cook, stirring, until the spinach starts to wilt, about 30 seconds. Add the reserved marinade; stir until the sauce thickens slightly, about 2 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Serve immediately.
You can freeze leftover coconut milk
Number of Servings: 4
Recipe submitted by SparkPeople user CONFIRM1.