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Thai Shrimp Recipe
|Light coconut milk||1 Can (10 oz)|
|Large shrimp||1 Pound, shelled and deveined|
|Onion||1 Small, finely chopped|
|Red pepper||1 Small, thinly sliced|
|Fresh cilantro leaves||1⁄3 Cup (5.33 tbs), loosely packed|
|Ground red pepper||1⁄4 Teaspoon|
|Snow peas||2 Ounce, cut into thin strips|
|Peeled grated ginger||2 Teaspoon (Fresh)|
|Vegetable oil||3 Teaspoon|
|Medium mushrooms||4 Ounce, quartered|
Serving size: Complete recipe
Calories 1151 Calories from Fat 512
% Daily Value*
Total Fat 57 g87.5%
Saturated Fat 21.4 g107.2%
Trans Fat 0 g
Cholesterol 689.4 mg
Sodium 1735.1 mg72.3%
Total Carbohydrates 58 g19.3%
Dietary Fiber 9.7 g38.8%
Sugars 15.9 g
Protein 104 g207.3%
Vitamin A 123.4% Vitamin C 391.9%
Calcium 32.9% Iron 78.7%
*Based on a 2000 Calorie diet
In nonstick 12 inch skillet, heat 2 teaspoons vegetable oil over medium heat until hot.
Add onion and cook 5 minutes or until tender; add sliced red pepper and cook 1 minute.
Stir in ginger and ground red pepper; cook 1 minute.
Remove onion mixture to small bowl.
In same skillet, heat remaining 1 teaspoon vegetable oil over medium high heat until hot.
Add mushrooms and salt and cook until tender and lightly browned, about 3 minutes.
Add coconut milk, lime peel, lime juice, and onion mixture and heat to boiling.
Add shrimp and cook until shrimp turn opaque throughout.
Stir in snow peas; heat through.
Stir in cilantro.