Thai Ramen Shrimp And Veggies
Equipment
- nonstick skillet 12-inch
Ingrediënten
- 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 fresh stir-fry vegetables 4 cups
- ¼ cup Thai peanut sauce
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon finely grated lime peel
- Crushed red pepper flakes if desired
- ¼ cup salted peanuts or cashews
Instructies
- In 12-inch nonstick skillet, heat oil over medium-high heat.
- Add shrimp; cook 2 to 4 minutes, stirring occasionally, until pink.
- Remove shrimp from skillet; keep warm.
- 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; cook uncovered 4 to 6 minutes, stirring occasionally, until vegetables are almost crisp-tender.
- Stir in seasoning packet from soup mix and peanut sauce.
- Cook about Minutes, stirring frequently, until hot.
- Stir in cilantro and lime peel; stir in shrimp.
- Sprinkle with red pepper flakes.
- Garnish with peanuts.
Nutritional Information
Calories: 550 kcal
