Ginger Coconut Shrimp
Description
This Ginger Coconut Shrimp is a quick, flavorful weeknight dinner that balances creamy richness with zesty heat. Fresh ginger and lime juice cut through the light coconut milk, creating a bright, aromatic sauce that coats tender shrimp and crisp vegetables. The dish combines the comfort of pasta with the freshness of Asian flavors, making it a satisfying yet light meal. Perfect for busy evenings, it comes together in under 30 minutes using pantry staples and fresh produce.Directions
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In a medium bowl, whisk together cornstarch and about 1/4 cup of the coconut milk until completely smooth.
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Stir in the remaining coconut milk, lime juice, lime peel, grated ginger, salt, red pepper flakes, and minced garlic. Set aside.
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Cook angel hair pasta in a large pot of boiling salted water according to package directions until al dente. Drain and cover to keep warm.
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Meanwhile, heat oil in a large nonstick skillet over medium-high heat until shimmering.
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Add sugar snap peas and carrots to the skillet; stir-fry for about 3 minutes until slightly tender.
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Add shrimp and green onions to the skillet; cook and stir for 3 to 4 minutes until shrimp turn pink and opaque.
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Pour the sauce mixture into the skillet. Bring to a boil, stirring constantly, and cook for 1 minute until the sauce thickens.
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Serve the shrimp and vegetable mixture over the cooked pasta. Garnish with fresh cilantro.
Nutrition Facts
Servings 4 cups
- Amount Per Serving
- Calories 917.2kcal
- % Daily Value *
- Total Fat 33.8g52%
- Saturated Fat 3.1g16%
- Cholesterol 494.0mg165%
- Sodium 3543.1mg148%
- Total Carbohydrate 79.1g27%
- Dietary Fiber 8.8g36%
- Sugars 10.7g
- Protein 78.3g157%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
