Thai Shrimp and Vegetable Stir Fry (5 WW pts)
- ¼ cup(s), sweet Thai-variety chili sauce
- 3 Tbsp low sodium soy sauce
- 2 Tbsp dark brown sugar
- 1 Tbsp fish sauce
- 1 Tbsp canned tomato paste
- 1 Tbsp fresh lime juice
- 1 Tbsp, divided peanut oil
- 2 tsp sambal oelek
- 1 ½ tsp garlic paste
- 1 ½ tsp tamarind paste
- 1 lb large peeled and deveined uncooked shrimp
- 2 large, thinly sliced uncooked onions
- 2 large, thinly sliced sweet red peppers
- 14 oz, packaged coleslaw mix (shredded cabbage and carrots)
- 4 medium, sliced uncooked scallions
- 2 Tbsp, salted, chopped peanuts
To make sauce, in a large bowl, combine chili sauce, soy sauce, sugar, fish sauce, tomato paste, lime juice, 2 teaspoons oil, sambal oelok, garlic paste and tamarind paste; whisk to combine (sauce can be made up to 3 days ahead and stored in refrigerator).
1. Heat remaining teaspoon oil in a large nonstick skillet or wok over high heat. Cook shrimp, tossing frequently, until lightly browned and cooked through, about 8 to 10 minutes; remove to a plate.
2. Add onions and peppers to pan; cook, stirring frequently, until onions soften and peppers are crisp-tender, about 5 to 10 minutes.
3. Add slaw mix and cooked shrimp to pan, pour sauce over top and toss to combine; heat through, tossing gently.
4. Remove from heat and stir in scallions and cilantro; sprinkle with peanuts. Yields about 5 shrimp and 1 heaping cup vegetables per serving.