Spicy Shrimp in Coconut Sauce

A high-protein dinner complete with healthy complex carbs from brown rice.  Chile paste and red pepper flakes provide some heat.  We served this with Garlic Edamame (recipe below) and sliced mango on the side.

(recipe courtesy of Cooking Light)

Serves 4

• ½ cup light coconut milk
• 1 Tbsp fresh lime juice
• 1 tsp bottled minced ginger
• 1 tsp low-sodium soy sauce
• 1 tsp honey
• ½ tsp cornstarch
• ½ tsp chile paste with garlic
• ½ tsp minced garlic
• ¼ tsp kosher salt
• 2 tsp canola oil
• 1 ½ pounds large shrimp, peeled, deveined and patted dry
• 2 Tbsp chopped green onions
• ½ tsp crushed red pepper (adjust to make it as spicy as you like)
• 2 cups cooked jasmine (or basmati) rice

Combine the first 9 ingredients (coconut milk – salt) in a medium bowl; set aside.

Heat canola oil in a large nonstick skillet over medium-high heat. Add shrimp; saute 2 minutes.  Add green onions and crushed red pepper; cook 1 minute.  Add coconut milk mixture to pan; bring to a boil.  Reduce heat; simmer 1 minute or until shrimp turn pink.  Serve immediately over rice.

Nutritional information per serving:  Calories 310, Fat 7g, Protein 37g, Carbs 23g

Garlic Edamame

(Modified from Cooking Light Magazine)

Serves 4

• 1 pound frozen shelled edamame beans (defrosted)
• 1 tsp olive oil
• ¼ tsp red pepper flakes
• 2 garlic cloves, diced
• ¼ tsp kosher salt
• 1 Tbsp fresh lime juice

Heat olive oil in a skillet over medium heat.  Add red pepper flakes and garlic; cook for 1 minute, stirring frequently.  Add edamame; cook for 5 minutes, stirring occasionally.  Add salt and lime juice; cook for 1 minute.

Nutritional information per serving:  Calories 163, Fat 7g, Protein 15g, Carbs 11g