Fish

Shrimp in Coconut Milk and Tomatoes takes several minutes to prepare.

Shrimp in Coconut Milk and Tomatoes takes several minutes to cook.

Shrimp in Coconut Milk and Tomatoes makes 4 servings.

The ingredients for Shrimp in Coconut Milk and Tomatoes are:

1 tsp olive oil
1 small sweet onion, diced
1 small red bell pepper, diced
.5 cup cilantro
4 cloves garlic, minced
13 oz can diced tomatoes
13.5 oz can light coconut milk
1 cup low sodium chicken broth
2 cups frozen spinach
1.25 lb medium cooked shrimp, peeled
juice of one lime.

Here is how you make Shrimp in Coconut Milk and Tomatoes:

Heat oil in a large saucepan over low-medium heat.Saute onion and pepper until tender, about 5 minutes.Add cilantro and garlic and cook additional 1 minutes.Add tomatoes, coconut milk, chicken broth and spinach. Increase heat to medium and let heat through, about 10 minutes.Add shrimp and lime juice. Turn heat off and let sit until shrimp are warmed through, about 1 minute.Serving Size: makes 4 2-cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user POPSECRET.

The nutritional information for Shrimp in Coconut Milk and Tomatoes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 223.4

• Total Fat: 5.3 g
• Cholesterol: 216.6 mg
• Sodium: 671.6 mg
• Total Carbs: 10.0 g
• Dietary Fiber: 2.6 g
• Protein: 31.4 g