Thai Ramen Shrimp and Veggies |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Recipe is from Betty Crocker. Ingredients:
2 teaspoons vegetable oil |
1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed |
1 (14 ounce) can coconut milk (not cream of coconut) |
2 tablespoons water |
1 (3 ounce) package oriental-flavor ramen noodles |
1 (16 ounce) package 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 1/4 cup 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.
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