ONE PAN THAI SHRIMP AND VEGETABLES

ONE PAN THAI SHRIMP AND VEGETABLES

A healthy 21-day version of the classic Thai dish, Swimming Rama. Spicy peanut-coconut sauce will make you swoon. Gluten free.

Hello hungry people! How was your week? Mine was super exciting! If you haven’t noticed yet, this week I have a new website design! Now I'm too legal to quit. (Not that I was thinking about it, I was mainly thinking about MC Hammer, I mean, what has this guy been doing lately? Maybe he has a lot of time on Hammer?)

Be that as it may, I was going to send this recipe to you guys at the beginning of the week, but one of my kids got sick at home, so it didn't work out as I planned. Oh, good. It was worth the wait, I promise.

Ingredients

2 cups carrots, spiral or thinly sliced ​​(if spiral, 2 cups per pack)

2 cups red pepper, thinly sliced ​​(2 peppers)

2 cups fresh spinach (packaged)

1 pound raw shrimp, peeled and processed

salt and pepper for seasoning

cilantro chopped (as many as you want!)

Sauce:

1 (14 ounces) can of coconut fatty milk

1 tablespoon raw sugar

4 tsp butter peanut butter

1 tablespoon low sodium soy sauce

1 Tbs chili paste - like Sambal Oelek

Instructions

1. Season the prawns lightly with salt and pepper on both sides, set aside.
2. In a skillet with high sides, bring to a boil (over medium heat) all the ingredients of the sauce. (if you serve this to children without adding chili paste, you can simply add it to a bowl for every adult). Add carrots and bell peppers, cook until tender, 5-10 minutes, stirring occasionally.
3. Add spinach and shrimp and cook, stirring occasionally, until the shrimp is pink and opaque.
4. Top with as many chopped cilantro as you want! (Don't like cilantro? Use basil instead!)
5. Serve with rice, cauliflower rice, whole grain noodles or even by yourself, if you like.

This article is adapted from this site.