Braised Shrimp In Ginger Coconut Sauce Recipe
Servings: 4
Ingredients
- 2 Tbsp. grated peeled fresh ginger
- 4 x garlic cloves crushed
- 1 Tbsp. grnd turmeric
- 1 sm red chili pepper seeded and minced
- 2 Tbsp. white vinegar
- 2 Tbsp. peanut oil
- 2 x onions minced
- 1 lb jumbo shrimp (king prawns) peeled, deveined, tails intact
- 2 x tomatoes minced
- 3/4 c. coconut lowfat milk
- 2 tsp freshly-cracked black pepper
- 2 Tbsp. minced fresh cilantro (fresh coriander)
- 1/4 c. whole small cilantro (coriander leaves)
Directions
- Place ginger, garlic, turmeric, chili pepper, and vinegar in food processor or possibly blender. Process to create paste.
- In wok over medium-high heat, hot peanut oil. Add in onions and spice paste and stir-fry till onions soften, 2 to 3 min. Add in shrimp and stir-fry till shrimp change color, 3 to 4 min. Stir in tomatoes and cook till soft, about 2 min.
- Add in coconut lowfat milk, reduce heat to low, cover, and simmer till sauce thickens slightly and shrimp are tender, 6 to 8 min. Stir in pepper and minced cilantro.
- Serve warm, garnished with cilantro leaves.
- This recipe yields 4 servings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 4 servings | |
| Calories 250 | |
| Calories from Fat 102 | 41% |
| Total Fat 11.67g | 15% |
| Saturated Fat 3.92g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 176mg | 7% |
| Potassium 480mg | 14% |
| Total Carbs 11.25g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.93g | 3% |
| Protein 24.61g | 39% |
