Ginger Coconut Shrimp
Wake up winter-weary taste buds with a shrimp-and-pasta sauce brightened
with lime, coconut, ginger and cilantro.
Sauce
2 teaspoons cornstarch
1 (14-oz.) can light coconut milk
1/2 teaspoon grated lime peel
2 tablespoons lime juice
1 tablespoon grated gingerroot
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 garlic clove, minced Pasta
8 oz.uncooked angel hair pasta (capellini) Shrimp
1 tablespoon oil
1 (9-oz.) pkg. Green Giant® Frozen Sugar Snap Peas, thawed
2 cups julienne-cut carrots (2×1/4×1/4 inch)
12 oz.shelled deveined uncooked medium shrimp
3 green onions, cut diagonally into 1/4-inch slices
1/4 cup chopped fresh cilantro
In medium bowl, combine cornstarch and 1/4 cup of the coconut milk; mix
until smooth. Stir in remaining coconut milk and all remaining sauce
ingredients; mix well. Set aside.Cook pasta to desired doneness as
directed on package. Drain; cover to keep warm.Meanwhile, heat oil in
large nonstick skillet over medium-high heat until hot. Add sugar snap
peas and carrots; cook and stir 3 mins.Add shrimp and green onions; cook
and stir 3 to 4 mins or until shrimp turn pink and vegetables are
crisp-tender.Add sauce to skillet.Bring to a boil,stirring
constantly.Boil 1 min,stirring constantly.Serve shrimp mixture over
pasta.Sprinkle with cilantro.
4 servings
NUTRITION INFO PER SERVING: SERVING SIZE: 1/4 of Recipe Cals 430 Cals
from Fat 90 % DAILY VALUE Total Fat 10g 15% Sat 5g 25% Trans
Fat Chol 120mg 40% Sod 540mg 23% Total Carb 62g 21% Dietary Fiber
6g 24% Sugars 13g Protein 23g Vitamin A 330% Vitamin C 20%
Calcium 10% Iron 45%
EXCHANGES: 3 Starch; 1 Fruit; 1 Vegetable; 2 Very Lean Meat; 1 Fat