It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Ginger Coconut Shrimp
- add review
- #44463
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
SAUCE
2 teaspoons cornstarch
1 can (14 ounce size) light coconut milk
1/2 teaspoon grated lime peel
2 tablespoons lime juice
1 tablespoon grated ginger root
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
SHRIMP
1 tablespoon oil
1 package (9 ounce size) frozen sugar snap peas, thawed
2 cups julienne-cut carrots
12 ounces shelled deveined uncooked medium shrimp
3 green onions, cut diagonally
1/4 cup chopped fresh cilantro
8 ounces uncooked angel hair pasta
directions
In medium bowl, combine cornstarch and 1/4 cup of the coconut milk; mix until smooth. Stir in remaining coconut milk; mix until smooth. Stir in remaining coconut milk; mix until smooth. Stir in remaining coconut milk and all remaining sauce ingredients; mix well. Set aside.
Cook pasta to desired doneness as directed on package. Drain; cover to keep warm.
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.
Add sauce to skillet. Bring to a boil, stirring constantly. Boil 1 minute, stirring constantly. Serve shrimp mixture over pasta. Sprinkle with cilantro.
added by
000
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments