Shrimp has been on sale quite often at the grocery store lately - $10 off a 2lb bag! Needless to say, we've been making a lot of shrimp dishes. This dish has a bit of an Asian twist, with the coconut milk and soy sauce. The spinach and tomatoes make it especially delicious. We served it over brown rice. The recipe serves about 4 - enjoy!
P.S. Michael's been working on changing the image of our site around if you're wondering what's going on. He's having a little bit too much fun with it, so you might see a lot of random background changes in the next few days. :)
- 1/3 cup light coconut milk
- 2 red chile peppers, seeded and minced
- 1 teaspoon minced fresh ginger
- 1 clove garlic, minced
- 2 teaspoons soy sauce
- 1/4 cup lime juice
- 1 tablespoon brown sugar
- 1 pound medium shrimp, peeled and deveined (we used frozen)
- 1 teaspoon olive oil
- 1 medium diced, seeded tomato
- 6 cups baby spinach
- 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.