- 4
- 20 mins
Ingredients
- 2 teaspoons vegetable oil
- 1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
- 1 can (14 oz) coconut milk (not cream of coconut)
- 2 tablespoons water
- 1 package (3 oz) Oriental-flavor ramen noodle soup mix
- 1 package (16 oz) fresh stir-fry vegetables (4 cups)
- 1/4 cup Thai peanut sauce
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon finely grated lime peel
- Crushed red pepper flakes, if desired
- 1/4 cup salted peanuts or cashews
Preparation
Step 1
1 Heat oil in 12-inch nonstick skillet over medium-high heat. Cook shrimp in skillet 2 to 4 minutes, stirring occasionally, until pink. Remove shrimp from skillet; keep warm.
2 In same skillet, heat coconut milk and water to boiling. Break up noodles from soup mix into coconut milk mixture; stir until slightly softened. Stir in vegetables. Heat to boiling. Reduce heat to medium and cook uncovered 4 to 6 minutes, stirring occasionally, until vegetables are almost crisp-tender.
3 Stir in seasoning packet from soup mix and peanut sauce. Cook, stirring frequently, about 3 minutes or until hot. Stir in cilantro and lime peel; stir in shrimp. Sprinkle with pepper flakes. Garnish with peanuts.
Serves 4
1 Serving Calories550 ( Calories from Fat300), Total Fat34g (Saturated Fat21g, Trans Fat1 1/2g ), Cholesterol160mg Sodium690mg Total Carbohydrate35g (Dietary Fiber5g Sugars10g ), Protein27g