• 4servings
  • 45minutes
  • 176calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, C, E
MineralsManganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/3 cup(s) "lite" coconut milk (see Tips)

  2. 2 serrano chiles or jalapeno peppers , preferably red, seeded and minced

  3. 1 teaspoon(s) minced fresh ginger

  4. 1 clove(s) garlic , minced

  5. 2 teaspoon(s) reduced-sodium soy sauce

  6. 1/4 cup(s) lime juice

  7. 1 tablespoon(s) brown sugar

  8. 1 pound(s) medium shrimp (30-40 per pound) , peeled and deveined (see Tips)

  9. 1 teaspoon(s) extra-virgin olive oil

  10. 1/2 cup(s) diced seeded tomato

  11. 4 cup(s) baby spinach

Instructions Jump to Ingredients ↑

  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.


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