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Coconut Shrimp

Coconut Shrimp

A tasty and healthy dinner
Course Main Course
Servings 2
Calories 89 kcal


  • 170 gram Shrimp Raw Peeled & Deveined Tail-Off
  • 60 gram Spinach
  • 40 gram Tomato


  • 30 gram/ml lime juice (2 tbsp lime juice)
  • 40 ml Lite Coconut Milk
  • 5 ml Less Sodium Soy Sauce (1 tsp)
  • 1 whole Serrano
  • 0.5 teaspoon ginger root
  • 1 clove garlic
  • 4 gram brown sugar (1 tsp)


  • Seed and dice the tomato. Mince the garlic and ginger
  • Combine sauce ingredients in a bowl and mix over the shrimp. Let marinate for 15 minutes in the fridge
  • Pour the shrimp and marinade into a skillet over medium-high heat. Let simmer for a minute or two. Add the spinach and tomatoes and cook until spinach┬ástarts to wilt about 30-60 seconds
  • Serve over rice, cauliflower rice, or pasta


If you are using raw shrimp, cook it in the frying pan after step 2 until it turns pink and is done for about 3 minutes. Once done, take them out of the pan and let rest on a plate until step 4. Be careful to not overcook them as shrimp cook quickly. They will turn pink and form a loose C shape when they are done. If they start curling to a tighter O shape they are overcooked.

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