Wake up weary taste buds with a shrimp-and-pasta sauce brightened with lime, coconut, ginger and cilantro.
Ginger Coconut Shrimp
- Prep Time 40 min
- Total 0 min
- Ingredients 15
- Servings 4
Ingredients
Sauce
- 2 teaspoons cornstarch
- 1 (14-oz.) can light coconut milk
- 1/2 teaspoon grated lime peel
- 2 tablespoons lime juice
- 1 tablespoon grated gingerroot
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1 garlic clove, minced
Pasta
- 8 oz. uncooked angel hair pasta (capellini)
Shrimp
- 1 tablespoon oil
- 1 (9-oz.) pkg. frozen sugar snap peas, thawed
- 2 cups julienne-cut carrots (2x1/4x1/4 inch)
- 12 oz. shelled deveined uncooked medium shrimp
- 3 green onions, cut diagonally into 1/4-inch slices
- 1/4 cup chopped fresh cilantro
Instructions
-
Step1In medium bowl, combine cornstarch and 1/4 cup of the coconut milk; mix until smooth. Stir in remaining coconut milk and all remaining sauce ingredients; mix well. Set aside.
-
Step2Cook pasta to desired doneness as directed on package. Drain; cover to keep warm.
-
Step3Meanwhile, 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.
-
Step4Add sauce to skillet. Bring to a boil, stirring constantly. Boil 1 minute, stirring constantly. Serve shrimp mixture over pasta. Sprinkle with cilantro.
Nutrition
430
Calories
10g
Total Fat
23g
Protein
62g
Total Carbohydrate
13g
Sugars
Nutrition Facts
Serving Size: 1/4 of Recipe
- Calories
- 430
- Calories from Fat
- 90
- Total Fat
- 10g
- 15%
- Saturated Fat
- 5g
- 25%
- Cholesterol
- 120mg
- 40%
- Sodium
- 540mg
- 23%
- Total Carbohydrate
- 62g
- 21%
- Dietary Fiber
- 6g
- 24%
- Sugars
- 13g
- Protein
- 23g
% Daily Value*:
- Vitamin A
- 330%
- 330%
- Vitamin C
- 20%
- 20%
- Calcium
- 10%
- 10%
- Iron
- 45%
- 45%
Exchanges:
3 Starch; 1 Fruit; 1 Vegetable; 2 Very Lean Meat; 1 Fat;
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