One of My Favorite Healthy Recipes

The majority of the meals my family eats are recipes found on the American Heart Association website at They have everything you can imagine and they‘re fun to make as a family! This is the recipe to one of my favorites. It’s a South Pacific Shrimp with Southeast Asian seasoning.

You’ll need:

1/3 cup “lite” coconut milk (see Cooking 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 Cooking Tips)
1 teaspoon extra-virgin olive oil
1/2 cup diced seeded tomato
4 cups baby spinach

Start by combining the coconut milk, chiles, ginger, garlic, soy sauce, lime juice and brown sugar in a medium bowl. Add the shrimp and toss to coat. Cover and marinate in the refrigerator for 10 to 15 minutes, tossing occasionally. Drain well, reserving marinade.

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.

Cooking Tips:
Freeze any leftover coconut milk or refrigerate it for several days; you can use it instead of broth or water to cook rice or enrich a curry or rice pudding.
Cooking with frozen shrimp: Individually quick-frozen shrimp, sold in resealable bags, are convenient to keep in your freezer. Thaw in a covered bowl in the refrigerator. If you're in a hurry, place shrimp in a colander under cold running water for about 5 minutes.

This is a great seafood main dish at only 176 calories per serving! I hope you’ll try this and many other recipes at the American Heart Association website. Enjoy!

Much love,

Haley Pontius


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