Total Time
Prep 20 mins
Cook 3 mins

Posted for ZWT7

Ingredients Nutrition


  1. Combine coconut milk, chiles, ginger, garlic, soy sauce, lime juice and brown sugar in a medium bowl.
  2. Add shrimp and toss to coat, cover and marinate in the refrigerator for 10 to 15 minutes, tossing occasionally. Drain well, reserving marinade.
  3. 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.
  4. Add tomato and spinach to the pan; cook, stirring, until the spinach starts to wilt, about 30 seconds.
  5. Add the reserved marinade; simmer until the sauce thickens slightly, about 2 minutes.
  6. Return the shrimp and any accumulated juices to the pan; heat through.
  7. Serve immediately.