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
Preparation
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.
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.
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.
