Coconut Shrimp
I’ve slimmed it down but preserved all of the same flavors in this delicious rendition. It’s quick and easy to throw together.
Ingredients
- 4 scallions thinly sliced, whites and dark green parts separated
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 red chili, seeded and finely chopped (may substitute red bell pepper)
- 1 can, 13.5 ounces light coconut milk
- 6 ounces fresh green beans, sliced into thirds (about 1.25 cups worth)
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons lime juice
- 2 teaspoons low-sodium soy sauce
- ¼ cup minced cilantro
- ¼ cup unsweetened shredded coconut
Instructions
- Liberally coat a deep skillet with oil spray (olive, coconut, canola or grapeseed oil) and warm over medium-high heat. Add scallions (white parts only), garlic, ginger and chili and sauté for about 3 minutes. Add more oil spray if needed.
- Add coconut milk, bring to a boil and reduce to simmer. Then add the green beans. Cover and continue to simmer for about 1 minute.
- Add the shrimp, bring back to a simmer, cover for about 3 minutes (shrimp should be opaque throughout and cooked). Stir in lime juice and soy sauce. Transfer to serving bowl and sprinkle with remaining green scallions, cilantro and shredded coconut.
Notes
Makes 4 servings with plenty leftover sauce.
Nutrition Information per serving
Calories: 205Carbohydrates: 11gProtein: 18.5gTotal Fat: 10g— Unsaturated Fat: 1.5g— Saturated Fat: 8.5gCholesterol: 140mgSodium: 760mgPotassium: 333mgFiber: 2.5gTotal Sugar: 3.5g— Natural Sugar: 3.5g— Added Sugar: 0gVitamin C: 35mgIron: 1.4mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.