Thai Peanut Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
1 tbsp peanut oil3 tbsp minced garlic2 tsp minced ginger1/4 tsp red pepper flakes3 tbsp tomato paste3 tbsp peanut butter3 tbsp hoisin sauce1 C water1 tsp sugar1 tsp curry powder1 C carrot, thin strips1 C peas1 C broccoli, chopped1 lb medium raw shrimp: peeled and tails off1 tsp sesame seeds
Heat large saucepan over medium-low heat. Add oil and let it warm until it ripples, it should not smoke.
Add garlic, ginger and red pepper. Cook until garlic and ginger become fragrant and slightly golden.
Stir in tomato paste, peanut butter and hoisin sauce. Using a whisk will result in a nice smooth mixture. Slowly whisk in water until the sauce has reached the desired consistency.
Add sugar and curry powder, whisking until well mixed.
Stir in vegetables and shrimp and let simmer until veggies are slightly tender and the shrimp are cooked. The shrimp will turn pink and curl up when they are finished. Top with sesame seeds
Serve over rice or noodles and for a delicious dinner!
Number of Servings: 6
Recipe submitted by SparkPeople user MARYAXE.
Add garlic, ginger and red pepper. Cook until garlic and ginger become fragrant and slightly golden.
Stir in tomato paste, peanut butter and hoisin sauce. Using a whisk will result in a nice smooth mixture. Slowly whisk in water until the sauce has reached the desired consistency.
Add sugar and curry powder, whisking until well mixed.
Stir in vegetables and shrimp and let simmer until veggies are slightly tender and the shrimp are cooked. The shrimp will turn pink and curl up when they are finished. Top with sesame seeds
Serve over rice or noodles and for a delicious dinner!
Number of Servings: 6
Recipe submitted by SparkPeople user MARYAXE.
Nutritional Info Amount Per Serving
- Calories: 237.7
- Total Fat: 10.4 g
- Cholesterol: 115.1 mg
- Sodium: 468.7 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 3.9 g
- Protein: 21.1 g
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