Shrimp in Ginger Coconut Cream
20 mins (prep 10, cooking 10)
9 ingredients
4 servings
This recipe was originally from "The Simpler the Better: Sensational Home Cooking in three Easy Steps" but I found it in our local newspaper. You can use precooked shrimp and add it after the sauce has thickened. Serve over cooked rice.

Categories:  peppers , fruit , coconut , shrimp , quick , nuts , equipment , low-carb , low-sodium , low-in... , time-to-make , <-30-mins , easy , main-dish , shellfish , vegetable , stove-top ,
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Serving Size (96.46 g)
Servings 4
Amount per Serving
Calories 244.6 Calories from Fat 230.94
% Daily Value *
Total Fat 25.66g 157.93%
Saturated Fat 19.75g 395.05%
Trans Fat 0.1g %
Cholesterol 0.0mg 0.0%
Sodium 13.82mg 2.3%
Total Carbohydrate 5.1g 6.81%
Dietary Fiber 2.03 g 32.43%
Sugars 3.08 g %
Protein 2.11g 16.88%
Vitamin A 0.0IU% Vitamin C 2.58mg%
Calcium 14.74mg% Iron 1.51mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
shrimp, finely chopped fresh ginger, chopped cilantro, lime wedge