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- 1/3 cup coconut milk
- 2 serrano chilies or 2 jalapeno peppers, preferably red, seeded and minced
- 1 teaspoon fresh ginger, minced
- 1 garlic clove, minced
- 2 teaspoons reduced sodium soy sauce
- 1/4 cup lime juice
- 1 tablespoon brown sugar
- 1 lb medium shrimp, peeled and deveined (30-40 per pound)
- 1 teaspoon extra-virgin olive oil
- 1/2 cup diced seeded tomato
- 4 cups Baby Spinach
- 1Combine coconut milk, chiles, ginger, garlic, soy sauce, lime juice and brown sugar in a medium bowl.
- 2Add shrimp and toss to coat, cover and marinate in the refrigerator for 10 to 15 minutes, tossing occasionally. Drain well, reserving marinade.
- 3Heat 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.
- 4Add tomato and spinach to the pan; cook, stirring, until the spinach starts to wilt, about 30 seconds.
- 5Add the reserved marinade; simmer until the sauce thickens slightly, about 2 minutes.
- 6Return the shrimp and any accumulated juices to the pan; heat through.
- 7Serve immediately.
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Nutritional Facts for South Pacific Shrimp
Serving Size: 1 (141 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 210.3
- Calories from Fat 58
- Total Fat 6.4 g
- Saturated Fat 4.1 g
- Cholesterol 143.2 mg
- Sodium 767.2 mg
- Total Carbohydrate 21.5 g
- Dietary Fiber 1.2 g
- Sugars 17.1 g
- Protein 17.1 g