South Pacific Shrimp

• 1/3 cup coconut milk
• 2 serrano chilies or 2 jalapeno peppers, preferably red, seeded and minced
• 1 teaspoon fresh ginger, minced
• 1 garlic clove, minced
• 2 teaspoons reduced sodium soy sauce
• 1/4 cup lime juice
• 1 tablespoon brown sugar
• 1 lb medium shrimp, peeled and deveined (30-40 per pound)
• 1 teaspoon extra-virgin olive oil
• 1/2 cup diced seeded tomatoes
• 4 cups Baby Spinach

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.

coconut milk, serrano chilies, fresh ginger, garlic, soy sauce, lime juice, brown sugar, shrimp, extravirgin olive oil, tomatoes, spinach

Taken from www.food.com/recipe/south-pacific-shrimp-455384 (may not work)