Thai Ramen Shrimp and Veggies

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

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

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
  • 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
34%
(Saturated Fat
21g,
21%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
160mg
160%;
Sodium
690mg
690%;
Total Carbohydrate
35g
35%
(Dietary Fiber
5g
5%
  Sugars
10g
10%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
8%;
Calcium
4%;
Iron
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 Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.