Thai Coconut Shrimp Recipe

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Thai Coconut Shrimp
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Minutes

Ingredients:

Directions:

  1. Bring 2 medium pots of water to a boil over high heat. In 1 pot, cook pasta according to package directions, then rinse with hot water to ensure pasta doesn't get sticky when left to stand. (Hot water washes away the starch better than cold water.) Fluff pasta with your fingers or a fork to further de-clump noodles, then set aside. In the second pot of boiling water, add broccoli, cover, turn heat down to low and simmer for 5 minutes. Drain and set aside.
  2. Meanwhile, in a bowl, add coconut milk, tomato paste, peanut butter, ginger, garlic, pepper flakes and lime juice. Use a fork or whisk to thoroughly combine.
  3. Simmer coconut mixture, bell pepper and bean sprouts in a nonstick pan over medium-low heat for 5 minutes, stirring often to prevent clumping. Add shrimp and cook for another 2 minutes, then flip shrimp over and continue to cook for a final minute.
  4. Toss noodles and broccoli with coconut-shrimp mixture and serve piping hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 725.8 Kcal (3039 kJ)
Calories from fat 320.7 Kcal
% Daily Value*
Total Fat 35.63g 55%
Cholesterol 59.16mg 20%
Sodium 1298.47mg 54%
Potassium 574.56mg 12%
Total Carbs 89.92g 30%
Sugars 5.92g 24%
Dietary Fiber 6.66g 27%
Protein 16.13g 32%
Vitamin C 79.2mg 132%
Vitamin A 0.7mg 25%
Iron 16.2mg 90%
Calcium 87.6mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.7
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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