You can find fish sauce in many large supermarkets in the Asian section, close to soy sauce and other condiments. Cans of light coconut milk should be close by.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients:
- 3/4 cup lite coconut milk
- 2 tbsp reduced fat peanut butter
- 2 tsp brown sugar
- 2 tsp fish sauce
- 1 tbsp freshly grated ginger
- 3/4 pound shrimp, peeled, deveined, tail on
- 1 cup baby spinach, roughly chopped
- 1/4 cup chopped cilantro
- 2 cups cooked whole grain rice
Preparation:
Whisk coconut milk, peanut butter, brown sugar, fish sauce and ginger together in a small bowl. Coat a nonstick skillet with cooking spray. Heat skillet on medium. Add shrimp and cook for 2 minutes, until they begin to turn pink. Scatter chopped spinach and cilantro; pour coconut milk into skillet. Cook for 2 minutes until thick and bubbly. Serve immediately with hot whole grain rice.
Serves 4.
Per Serving: Calories 286, Calories from Fat 71, Total Fat 7.9g (sat 3.1g), Cholesterol 128mg, Sodium 528mg, Carbohydrate 30.7g, Fiber 2.6g, Protein 23.1g
