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Ginger Coconut Shrimp

  • Prep 40 min
  • Total 0 min
  • Ingredients 15
  • Servings 4

Wake up weary taste buds with a shrimp-and-pasta sauce brightened with lime, coconut, ginger and cilantro. MORE+ LESS-

Ingredients

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. frozen sugar snap peas, thawed
2
cups julienne-cut carrots (2x1/4x1/4 inch)
12
oz. shelled deveined uncooked medium shrimp
3
green onions, cut diagonally into 1/4-inch slices
1/4
cup chopped fresh cilantro

Steps

Hide Images
  • 1
    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.
  • 2
    Cook pasta to desired doneness as directed on package. Drain; cover to keep warm.
  • 3
    Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add sugar snap peas and carrots; cook and stir 3 minutes. Add shrimp and green onions; cook and stir 3 to 4 minutes or until shrimp turn pink and vegetables are crisp-tender.
  • 4
    Add sauce to skillet. Bring to a boil, stirring constantly. Boil 1 minute, stirring constantly. Serve shrimp mixture over pasta. Sprinkle with cilantro.
 

Nutrition Information

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
430
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
5g
25%
Cholesterol
120mg
40%
Sodium
540mg
23%
Total Carbohydrate
62g
21%
Dietary Fiber
6g
24%
Sugars
13g
Protein
23g
% Daily Value*:
Vitamin A
330%
330%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
45%
45%
Exchanges:
3 Starch; 1 Fruit; 1 Vegetable; 2 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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