Thai Peanut Shrimp
Servings: 6
Calories: 353kcal
Ingredients
- 2 tablespoons coconut or vegetable oil
- 1 medium onion , diced
- 2 red bell peppers , cored and thinly sliced
- 1 Fresno chili , thinly sliced
- 1 (13.5 ounce) can coconut milk
- 1 cup San-J Thai Peanut Sauce
- 4 cups broccoli florets
- 1 ½ pounds (24 ounces) shrimp, peeled and deveined
- ½ cup toasted peanuts , roughly chopped
- 4 green onions , sliced on the diagonal
- Rice for serving
- Lime wedges , for serving
Instructions
- Heat oil in a large skillet. Add the onion, red bell peppers. And Fresno chili and cook, stirring, until soft and the onion is translucent, about 5 minutes. Add the coconut milk and San-J Thai Peanut Sauce. Bring to a simmer. Add the broccoli, cover, and cook for 3 minutes. Add the shrimp, cover, and cook for another 3 minutes or until the shrimp is done (it turns opaque and pink, and starts to curve).
- Top with peanuts and green onions, serve over rice with lime wedges.
Nutrition
Calories: 353kcal | Carbohydrates: 20g | Protein: 31g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 183mg | Sodium: 718mg | Potassium: 720mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1725IU | Vitamin C: 111mg | Calcium: 127mg | Iron: 2mg