THAI RAMEN SHRIMP AND VEGGIES

Thai Ramen Shrimp and Veggies image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 11

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

Steps:

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.
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.
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 Facts : Calories 550, Carbohydrate 35 g, Cholesterol 160 mg, Fat 6 1/2, Fiber 5 g, Protein 27 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 10 g, TransFat 1 1/2 g