Thai Ramen Shrimp and Veggies

Thai Ramen Shrimp and Veggies

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

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

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
  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.
Makes 4 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 550
    • (Calories from Fat 300),
  • Total Fat 34g
    • (Saturated Fat 21g,
    • Trans Fat 1 1/2g),
  • Cholesterol 160mg;
  • Sodium 690mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 5g,
    • Sugars 10g),
  • Protein 27g;
Percent Daily Value*:
    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 Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.