Ingredients

• 1/3 cup “lite” coconut milk, (see Tips)
• 2 serrano chiles, or jalapeno peppers, preferably red, seeded and minced
• 1 teaspoon minced fresh ginger
• 1 clove garlic, minced
• 2 teaspoons reduced-sodium soy sauce
• 1/4 cup lime juice
• 1 tablespoon brown sugar
• 1 pound medium shrimp, (30-40 per pound), peeled and deveined (see Tips)
• 1 teaspoon extra-virgin olive oil
• 1/2 cup diced seeded tomato
• 4 cups baby spinach

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Cooking Directions

Step 1

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.

Step 2

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.