Tomato-coconut shrimp with spinach and lemon
Gluten-Free, Dairy-Free, Soy-Free, Paleo
Sweet coconut milk meets the mild heat of (optional) red chile flakes in this one-pan shrimp dinner to create a nutrient-packed comfort meal you’ll love.
In your bag
- Shrimp options:
- 10 ounces wild Gulf shrimp
- 10 ounces wild jumbo shrimp
- ½ teaspoon red chile flakes (optional)
- 1 yellow onion
- 2 or 3 cloves peeled fresh garlic
- 3 or 4 sprigs fresh flat-leaf parsley
- 2 or 3 sprigs fresh basil
- 1 lemon
- 1 cup coconut milk
- 1¼ cups diced tomatoes
- ¼ pound baby spinach
The optional white wine adds a touch of acid to the sauce, but if you don’t have any on hand or prefer not to cook with it, water is just as effective at helping to release any browned bits from the bottom of the pan.
Calories: 490, Protein: 24g (48% DV), Fiber: 6g (24% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 21g, Polyunsaturated Fat: 4g, Saturated Fat: 6g (30% DV), Cholesterol: 180mg (60% DV), Sodium: 900mg (38% DV), Carbohydrates: 27g (9% DV), Total Sugars: 11g, Added Sugar: 0g (0% DV).
Contains: Crustacean shellfish, Tree Nuts
Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.