ONE PAN THAI SHRIMP AND VEGETABLES
ONE PAN THAI SHRIMP AND VEGETABLES
A healthy 21-day version of the classic Thai dish, Swimming Rama. Spicy peanut-coconut sauce will make you swoon. Gluten free.
Hello hungry people! How was your week? Mine was super exciting! If you haven’t noticed yet, this week I have a new website design! Now I'm too legal to quit. (Not that I was thinking about it, I was mainly thinking about MC Hammer, I mean, what has this guy been doing lately? Maybe he has a lot of time on Hammer?)
Be that as it may, I was going to send this recipe to you guys at the beginning of the week, but one of my kids got sick at home, so it didn't work out as I planned. Oh, good. It was worth the wait, I promise.
Ingredients
2 cups carrots, spiral or thinly sliced (if spiral, 2 cups per pack)
2 cups red pepper, thinly sliced (2 peppers)
2 cups fresh spinach (packaged)
1 pound raw shrimp, peeled and processed
salt and pepper for seasoning
cilantro chopped (as many as you want!)
Sauce:
1 (14 ounces) can of coconut fatty milk
1 tablespoon raw sugar
4 tsp butter peanut butter
1 tablespoon low sodium soy sauce
1 Tbs chili paste - like Sambal Oelek
Instructions
- Season the prawns lightly with salt and pepper on both sides, set aside.
- In a skillet with high sides, bring to a boil (over medium heat) all the ingredients of the sauce. (if you serve this to children without adding chili paste, you can simply add it to a bowl for every adult). Add carrots and bell peppers, cook until tender, 5-10 minutes, stirring occasionally.
- Add spinach and shrimp and cook, stirring occasionally, until the shrimp is pink and opaque.
- Top with as many chopped cilantro as you want! (Don't like cilantro? Use basil instead!)
- Serve with rice, cauliflower rice, whole grain noodles or even by yourself, if you like.
Article is adapted from site.