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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
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.
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