Thai Coconut Peanut butter Shrimp

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

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


Introduction

Lower carbs by using bean sprouts and shredded cabbage along with a smaller amount of whole wheat pasta. Lower carbs by using bean sprouts and shredded cabbage along with a smaller amount of whole wheat pasta.
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

Tips

I love pasta and I love thai. I was looking for a good alternative to a plate of pasta that would work with my diabetic diet. You could lighten this even more by using coconut milk from the carton. You can also you chicken or tofu, or use zoodles instead of cabbage.


Directions

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.