Canned coconut milk and peanut butter star in this Thai-inspired Saucy Coconut Shrimp recipe. Sautéed shrimp, sliced mangos and a coconut-peanut sauce are served with a side of rice - in less than half an hour!
What do I need ?
Original recipe yields 2 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 tsp. oil
1/2 lb. (225 g) uncooked deveined peeled medium shrimp
2 cloves garlic, minced
1 tsp. crushed red pepper
1/4 cup canned light coconut milk
3 Tbsp. Kraft Crunchy Peanut Butter
3 Tbsp. lime juice
2 tsp. reduced-sodium soy sauce
1/4 cup thin mango slices
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How do I make it ?
Heat oil in medium skillet on medium-high heat. Add shrimp; cook 1 min. Stir in garlic and crushed pepper; cook and stir 1 to 2 min. or until shrimp turn pink. Transfer to bowl; cover to keep warm.
Add all remaining ingredients except mangos to skillet; cook on low heat 3 to 4 min. or until peanut butter is melted and sauce is well blended, stirring frequently. (Do not bring to boil.)
Stir in shrimp and mangos; cook 2 to 3 min. or until heated through, stirring frequently.
Kraft Kitchen Tips!
Serve with hot cooked rice. Garnish with cilantro.
Calories From Fat
% Daily Value
Fat 17 g
Saturated fat 4 g
Cholesterol 220 mg
Sodium 560 mg
Carbohydrate 13 g
Fibre 2 g
Sugars 5 g
Protein 29 g
2 servings, 1/2 recipe (178 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.