Coconut Shrimp
A tasty and healthy dinner
Ingredients
- 170 gram Shrimp Raw Peeled & Deveined Tail-Off
- 60 gram Spinach
- 40 gram Tomato
Sauce
- 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)
Instructions
- 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 starts to wilt about 30-60 seconds
- Serve over rice, cauliflower rice, or pasta
Notes
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.
