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Thai Ramen Shrimp and Veggies

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  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

Look for the stir-fry vegetables in the produce section of the grocery store.

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

Directions

  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
Calories from Fat
300
% Daily Value
Total Fat
34g
52%
Saturated Fat
21g
104%
Trans Fat
1 1/2g
Cholesterol
160mg
54%
Sodium
690mg
29%
Total Carbohydrate
35g
12%
Dietary Fiber
5g
20%
Sugars
10g
10%
Protein
27g
27%
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
25%
25%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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