Creamy Thai Coconut Shrimp
What to do when you come home and have totally forgotten to take something out of the fridge? Call for takeout? Go out? Grab the first thing you see in the cupboard? Nah, too expensive and you know you'll get something you "shouldn't" eat... So what's a person to do?
Never fear! This is where my 10 Minute Pantry Meals kick butt. With just 2 ingredients from the freezer, combined with 1 can from the pantry and some awesome FLAVOR to pull it all together, you can make this Creamy Thai Coconut Shrimp in a jiffy!
The point of this entire series is to show you how to stock your pantry, fridge and freezer with some basic ingredients and turn them into mealtime masterpieces in no time. Today, we feature frozen shrimp, mixed vegetables, coconut milk and Stacey Hawkins Tasty Thai Seasoning.
This recipe is delicious, Lean and Green and totally approved for any low carb plan. You can see the nutritional breakdown below.
To learn more about Stacey's Guides to the Well Stocked Pantry, Fridge and Freezer, check them out here.
4 C mixed frozen veggies (Asian mix, broccoli/cauliflower/California Mix, etc.**)
1 1/2 pounds (24 oz) frozen, raw and wild caught shrimp, tails removed
1-2 capfuls Stacey Hawkins Tasty Thai Seasoning
1/2 C (8T) coconut milk (canned)
Preheat oil in a large frying pan over medium high heat.
Add veggies, shrimp, Tasty Thai and coconut milk. Stir to coat.
Cover and bring to a boil.
Reduce the heat to simmer, remove the cover and let the liquid reduce to half.
Recipe Notes & Optavia Counts
Serving Size is 6 ounces of shrimp and 1 Cup of Mixed Veggies. Nutrition facts below are using shrimp and Asian Style Mixed Veggies
0 - Lean
0 - Leaner
1 - Leanest
2 - Green
1 - Condiments
2 - Healthy Fat
**if you're on maintenance, you can use a mix with corn/carrots/etc. If you're on 5&1 make sure to choose a mix with a blend that's right for you.
The mom-trepreneur FOODIE behind the brand, now 100 pounds lighter.Read stacey’s story