Spicy Shrimp & Vegetable Stir-fry
Created by ellie on January 9, 2016
- Servings: 4
- Prep Time: 20m
- Cook Time: 20m
- Recipe #22419
Ingredients
- 1 pound shrimp (large shrimp, peeled and de-veined)
- Oil (canola oil, 1/2 cup)
- 6 garlic cloves, minced
- 1/2 teaspoon hot sauce (or less if you want less of a kick)
- 2 cups sliced shiitake mushrooms
- 2 cups chopped asparagus (cut into 1 1/2 inch pieces)
- 1 cup sliced green cabbage
- 1 cup sliced red cabbage
- 1 cup chopped green onions
- 1/2 cup shredded carrot
- 1/2 cup coconut milk
- 2 limes (juice of)
- 3 tablespoons fish sauce
- 3 tablespoons peanut butter (I used low-fat)
- 2 tablespoons curry paste (green, or red curry paste)
- 1 tablespoon granulated sugar
- 1/2 cup chopped cilantro
How to Make
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Step 1: Put a wok (or very large skillet) on high heat and pour in 1/4 cup of the oil, half of the shrimp and half of the garlic and stir fry for 3-5 minutes or until shrimp turns pink.
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Step 2: Stir in 1/4 teaspoon of the hot sauce and then transfer all to a large bowl.
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Step 3: Repeat with the remaining oil, shrimp, garlic and hot sauce -- adding to shrimp in the bowl.
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Step 4: Add vegetables (mushrooms - carrots) to empty wok over high heat (there is probably some oil remaining from the shrimp - if not add some additional oil to the wok) and then stir fry mixture for another 3-5 minutes or until vegetables are crisp tender and add to the bowl (with the shrimp).
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Step 5: Add remaining ingredients (coconut milk - cilantro) to wok and stir fry for 3-5 minutes, stirring occasionally.
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Step 6: Return shrimp and vegetables to wok and stir fry for 3-5 minutes or until all is heated through.
Nutritional Facts
- Serving Size: 1 (417.7 g)
- Calories 354.8
- Total Fat - 16.5 g
- Saturated Fat - 8.1 g
- Cholesterol - 165.9 mg
- Sodium - 2150.1 mg
- Total Carbohydrate - 27 g
- Dietary Fiber - 7.8 g
- Sugars - 9.9 g
- Protein - 30.8 g
- Calcium - 156.1 mg
- Iron - 4.7 mg
- Vitamin C - 28.2 mg
- Thiamin - 0.3 mg