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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 280.2
  • Total Fat: 16.4 g
  • Cholesterol: 54.7 mg
  • Sodium: 225.5 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 15.2 g

View full nutritional breakdown of Thai Coconut Shrimp calories by ingredient
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Thai Coconut Shrimp

Submitted by: KBAMBER1


Number of Servings: 4

Ingredients

    Broccoli, fresh, 2 cup, chopped
    *Coconut Milk, .75 cup
    Tomato Paste, 0.10 cup
    Peanut Butter, smooth style, 3 tbsp
    3 cloves garlic, minced
    Ginger Root, 1 tsp grated
    Lime Juice, .25 cup
    Peppers, sweet, red, raw, sliced, 1 cup
    *Mung beans, mature seeds, sprouted, 1 cup
    Red pepper flakes
    Shrimp, raw, 24 medium
    Far East Lo-Mein noodles, 1 serving

Directions

1) Bring 2 medium pots of water to a boil over high heat. In 1 pot, cook noodles according to package direstions, then rinse with hot water to ensure noodles don't get sticky when left to stand. Fluff noodles with fork to de-clump then set aside. In second pot of boiling water, add broccoli cover turn heat down to low and simmer 5 minutes. Drain and set aside..

2) Meanwhile in a bowl add coconut milk, tomato paste, peanut butter, ginger, garlic, pepper flakes and lime juice. Use a fork or whisk to thouroughly combine.

2) Simmer coconut mixture, bell pepper and sprouts in a nonstick pan over medium low heat for 5 minutes, stirring often to prevent clumping. Add shrimp and cook for another 2 minutes then flip shrimp over and continue to cook for a final minute.

4) Toss noodles and broccoli with coconut shrimp mixture and serve piping hot.

Number of Servings: 4

Recipe submitted by SparkPeople user KBAMBER1.






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