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.

Yield: 4 servings (serving size: about 1 cup shrimp mixture and 1/2 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 20%
  • Fat: 7g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.9g
  • Protein: 36.8g
  • Carbohydrate: 23.2g
  • Fiber: 0.7g
  • Cholesterol: 259mg
  • Iron: 4.8mg
  • Sodium: 513mg
  • Calcium: 97mg

Ingredients

  • 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

Preparation

  1. Combine the first 9 ingredients in a medium bowl; set aside.
  2. 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.
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