Thai Coconut Peanut butter Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
16 oz Shrimp, raw 1. cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 2 serving Cabbage (1 cup, shredded) .25 cup, chopped Onions, raw 2 cup Bean sprouts 2 oz Barilla Whole Grain Linguine 1 tbsp Peanut Butter, smooth style, with salt .5 cup, sliced Peppers, sweet, red, fresh
Cook pasta according to directions in a separate pot. Saute onion, pepper, cabbage and 3/4 bean sprouts in a little cooking spray. Season with garlic, red pepper flakes, Chinese 5 spice, salt and pepper. When veggies are softened, add shrimp and cook until pink.
Dump can of coconut milk over veggie and shrimp mixture. Add peanut butter and stir until melted. Add more pepper or a few dashes of siracha if you like the heat.
When the noodles are cooked, add to the pan and mix thoroughly to coat. Top with the rest of the fresh bean sprouts.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user BOUDICA26.
Dump can of coconut milk over veggie and shrimp mixture. Add peanut butter and stir until melted. Add more pepper or a few dashes of siracha if you like the heat.
When the noodles are cooked, add to the pan and mix thoroughly to coat. Top with the rest of the fresh bean sprouts.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user BOUDICA26.
Nutritional Info Amount Per Serving
- Calories: 332.1
- Total Fat: 15.1 g
- Cholesterol: 172.3 mg
- Sodium: 211.3 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 3.9 g
- Protein: 28.9 g
Member Reviews