Prep Time: 10 minutes
Cook Time: 5 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
