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“Posted for ZWT7”
READY IN:
23mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine coconut milk, chiles, ginger, garlic, soy sauce, lime juice and brown sugar in a medium bowl.
  2. Add shrimp and toss to coat, cover and marinate in the refrigerator for 10 to 15 minutes, tossing occasionally. Drain well, reserving marinade.
  3. 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.
  4. Add tomato and spinach to the pan; cook, stirring, until the spinach starts to wilt, about 30 seconds.
  5. Add the reserved marinade; simmer until the sauce thickens slightly, about 2 minutes.
  6. Return the shrimp and any accumulated juices to the pan; heat through.
  7. Serve immediately.

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