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Thai Ramen Shrimp and Veggies

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By Betty Crocker Kitchens
Updated Mar 25, 2013
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Look for the stir-fry vegetables in the produce section of the grocery store.

Thai Ramen Shrimp and Veggies

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • Ingredients 11
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Ingredients

  • 2 teaspoons vegetable oil
  • 1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
  • 1 can (14 oz) coconut milk (not cream of coconut)
  • 2 tablespoons water
  • 1 package (3 oz) Oriental-flavor ramen noodle soup mix
  • 1 package (16 oz) fresh stir-fry vegetables (4 cups)
  • 1/4 cup Thai peanut sauce
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon finely grated lime peel
  • Crushed red pepper flakes, if desired
  • 1/4 cup salted peanuts or cashews

Instructions

  • Step 
    1
    Heat oil in 12-inch nonstick skillet over medium-high heat. Cook shrimp in skillet 2 to 4 minutes, stirring occasionally, until pink. Remove shrimp from skillet; keep warm.
  • Step 
    2
    In same skillet, heat coconut milk and water to boiling. Break up noodles from soup mix into coconut milk mixture; stir until slightly softened. Stir in vegetables. Heat to boiling. Reduce heat to medium and cook uncovered 4 to 6 minutes, stirring occasionally, until vegetables are almost crisp-tender.
  • Step 
    3
    Stir in seasoning packet from soup mix and peanut sauce. Cook, stirring frequently, about 3 minutes or until hot. Stir in cilantro and lime peel; stir in shrimp. Sprinkle with pepper flakes. Garnish with peanuts.

Nutrition

550 Calories
34g Total Fat
27g Protein
35g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
550
Calories from Fat
300
Total Fat
34g
52%
Saturated Fat
21g
104%
Trans Fat
1 1/2g
Cholesterol
160mg
54%
Sodium
690mg
29%
Potassium
730mg
21%
Total Carbohydrate
35g
12%
Dietary Fiber
5g
20%
Sugars
10g
Protein
27g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
25%
25%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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