* 2 fresh jalapenos, sliced
* 3 cloves garlic, thinly sliced
* 1/2 inch piece ginger, peeled and grated
* 2 tablespoons dark brown sugar
* 2 tablespoons soy sauce
* 1/2 - 3/4 lime, zested
* 1/2 cup light coconut milk
* Small handful basil leaves, torn
* 2 tablespoons vegetable oil
* salt and pepper to taste
* 1 pound peeled, deveined shrimp
* cornstarch
For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.
Heat a nonstick skillet over high heat. remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade in the bowl.
Cook the shrimp until well browned on each side, turning once, about 2 to 3 minutes total. Transfer cooked shrimp to a serving plate.
Add reserved marinade to pan, bring to a boil and cook until slightly thickened add a sprinkle of cornstarch to thicken even more, about 5 minutes. You will get a thick low-fat, low-cal sauce.
I serve mine over a 1/3 c. jasmine brown rice. Next time we make this we are thinking about adding some steam broccoli! Totally healthy and filling! The recipe makes about 4 portions and is about 4 points each + brown rice. Not too bad for a quick yummy meal!
