How To Make Thai Peanut Shrimp
Whip up a 20-minute dinner with this Thai peanut shrimp cooked in coconut milk and peanut butter sauce packed with the flavors of garlic and ginger.
Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes
Serves:
Ingredients
- 2tbspvegetable oil
- 2lbshrimp,(13-15 count) peeled and deveined
- 7ozcoconut milk,(½ can)
- ⅓cupcreamy peanut butter
- 2tbsplow sodium soy sauce
- 2tbsphoney
- 1tbsprice wine vinegar
- 1tbsplime juice
- ½tspsesame oil
- 3clovesgarlic,minced
- 1tbspginger,minced
- cilantro,for garnish
Instructions
-
Add the oil to a large skillet on medium-high heat.
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Add the shrimp to the pan, cooking on each side for 1 to 2 minutes.
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Remove the shrimp from the pan and set aside.
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Add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic, and ginger to the pan and let reduce for 5 minutes.
-
Add the shrimp back to the pan to coat.
Nutrition
- Calories: 331.40kcal
- Fat: 21.03g
- Saturated Fat: 8.49g
- Trans Fat: 0.07g
- Monounsaturated Fat: 7.81g
- Polyunsaturated Fat: 3.29g
- Carbohydrates: 12.51g
- Fiber: 0.89g
- Sugar: 7.37g
- Protein: 25.05g
- Cholesterol: 190.51mg
- Sodium: 1034.61mg
- Calcium: 101.34mg
- Potassium: 368.73mg
- Iron: 1.83mg
- Vitamin A: 89.21µg
- Vitamin C: 2.26mg
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