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Spicy Shrimp in Coconut Sauce




Source of Recipe


WW Community


Recipe Introduction


Yield: 4 servings (1 cup shrimp mixture, 1/2 cup rice)

7 points


List of Ingredients




1/2 cup light coconut milk
1 TBL fresh lime juice
1 teas bottled minced ginger
1 teas low-sodium soy sauce
1 teas honey
1/2 teas corn starch
1/2 teas garlic chile paste
1/2 teas bottled minced garlic
1/4 teas salt
2 teas canola oil
1 1/2 lbs large shrimp, peeled and deveined
2 TBL chopped green onion (1 onion)
1/2 teasp crushed red pepper
2 cups cooked jasmine rice

Recipe



1. Combine the first 9 ingredients in a medium bowl, set aside.
2. Heat canola oil in a large nonstick skillet over med-high heat. Add shrimp, saute 2 minutes. Add green onions and red pepper; cook 1 minute. Add coconut milk mixture to pan; bring to a boil. Reduce heat, and simmer 1 minute or until shrimp turn pink. Serve immediately w/rice.