Spicy Shrimp in Coconut Sauce

Serve this dish with fresh mango and pineapple cubes. Add more or less crushed red pepper to make it as spicy as you like.


4 servings (serving size: about 1 cup shrimp mixture and 1/2 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 310
Caloriesfromfat 20 %
Fat 7 g
Satfat 2.2 g
Monofat 1.9 g
Polyfat 1.9 g
Protein 36.8 g
Carbohydrate 23.2 g
Fiber 0.7 g
Cholesterol 259 mg
Iron 4.8 mg
Sodium 513 mg
Calcium 97 mg


1/2 cup light coconut milk
1 tablespoon fresh lime juice
1 teaspoon bottled minced ginger
1 teaspoon low-sodium soy sauce
1 teaspoon honey
1/2 teaspoon cornstarch
1/2 teaspoon chile paste with garlic (such as Sambal oelek)
1/2 teaspoon bottled minced garlic
1/4 teaspoon salt
2 teaspoons canola oil
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons chopped green onions (about 1 onion)
1/2 teaspoon crushed red pepper
2 cups cooked jasmine rice


Combine the first 9 ingredients in a medium bowl; set aside.

Heat canola oil in a large nonstick skillet over medium-high heat. Add shrimp, and sauté 2 minutes. Add green onions and red pepper; cook 1 minute. Add coconut milk mixture to pan; bring to a boil. Reduce heat, and simmer 1 minute or until shrimp turn pink. Serve immediately with rice.

Michele Powers,

Cooking Light

July 2005
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