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Ingredientes
- 2 lb Large Shrimp Peeled And Deveined
- 1 tsp Grated Lime Rind
- 3 Tbsp. Fresh Lime Juice
- 3 Tbsp. Low-Sodium Soy Sauce
- 3 Tbsp. Red Curry Paste
- 3 Tbsp. Brown Sugar
- 1 Tbsp. Chili Oil
- 1Â 1/2 c. Red Bell Pepper Julienned
- 1/2 c. Thinly Sliced Green Onions
- 1/3 c. Chopped Fresh Cilantro
- 1 c. Bean Sprouts
- 6 c. Cooked Udon Noodles
- Â Â Vegetable Cooking Spray
- 6 Tbsp. Minced Peanuts
Direcciones
- Starting at the tail end, butterfly each shrimp, cutting to, but not through, outside of shrimp. Set aside.
- Combine lime rind and next 5 ingredients (lime rind through chili oil); stir well. Combine 1/3 c. marinade with shrimp in a large zip- lock plastic bag, and marinate shrimp in refrigerator for 30 min.
- Combine remaining 1/3 c. marinade, bell pepper, and next 4 ingredients
- (bell pepper through noodles) in a large bowl, tossing to coat.
- Place a large nonstick skillet coated with cooking spray over medium- high heat till warm. Add in shrimp, saute/fry 5 min or possibly till done. Combine shrimp with pasta mix, and toss gently. Sprinkle each serving with nuts.
- Serve hot or possibly chilled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 6 servings | |
| Calories 272 | |
| Calories from Fat 69 | 25% |
| Total Fat 7.64g | 10% |
| Saturated Fat 1.33g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 230mg | 77% |
| Sodium 775mg | 32% |
| Potassium 581mg | 17% |
| Total Carbs 15.86g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 10.52g | 7% |
| Protein 35.16g | 56% |
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