Vibrant Southeast Asian seasonings are a natural with shrimp. Freeze any leftover coconut milk or refrigerate it for several days; you can use it instead of broth or water to cook rice or enrich a curry.
- ⅓ cup “lite” coconut milk
- 2 serrano chiles, or jalapeno peppers, preferably red, seeded and minced
- 1 teaspoon minced fresh ginger
- 1 clove garlic, minced
- 2 teaspoons reduced-sodium soy sauce
- ¼ cup lime juice
- 1 tablespoon brown sugar
- 1 pound medium shrimp, (30-40 per pound), peeled and deveined
- 1 teaspoon extra-virgin olive oil
- ½ cup diced seeded tomato
- 4 cups baby spinach
- 4 large soft tacos
- 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.
- 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.
- Freeze any leftover coconut milk or refrigerate it for several days; you can use it instead of broth or water to cook rice or enrich a curry or rice pudding (visit www.eatingwell.com for recipe suggestions).
- Cooking with frozen shrimp: Individually quick-frozen shrimp, sold in resealable bags, are convenient to keep in your freezer. Thaw in a covered bowl in the refrigerator. If you’re in a hurry, place shrimp in a colander under cold running water for about 5 minutes.
- People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Coconut Chili Sauce
Time to make: 5 mins
- 1/4 cup sweet chilli sauce
- 1/2 cup light coconut cream
- 2 tablespoons brown sugar
- 1 tablespoon fish sauce
- juice of 1 lemon
- 1 kaffir lime leaf, finely chopped (optional)
- 3 tablespoons chopped coriander
Mix together all ingredients, then pour over tacos