Its from the Inspired Magazine you can pick up from a number of local grocery stores and is tasty, low in fat and sodium, quick to make and comes out about $3.25 per person per portion. Let's get to it.
Peanut Shrimp With Bok Choy & Rice Noodles
Prep time: 10 minutes
Total Time: 20 minutes
Serves: 4
1 lime, zested and cut in half
1/3 cup low sodium chicken broth
1/4 cup low fat peanut butter
1 tbsp low sodium soya sauce
1 tbsp minced fresh ginger
1 tbsp toasted sesame oil, divided
2 tsp vegetable oil
2 carrots, peeled and thinly sliced diagonally
3 cups coarsely chopped bok choy
1/2 package Uncooked Pacific White Shrimp, thawed (*I used the whole package because I love shrimp!)
1/2 cup lightly packed fresh cilantro
1/2 lb rice noodles, medium width (approx. half a package)
1. Juice half of the lime and slice the other half into 4 wedges and reserve. Blend the broth, peanut butter, 1 tsp lime zest and juice, soya sauce, ginger and 2 tsp sesame oil until smooth. Set aside.
2. Heat the oil in a large, non-stick skillet set over medium-high heat. Add the carrots; stir fry for 3-4 minutes. Add the bok choy and shrimp (make sure to peel the shrimp before this step); stir fry for 2 minutes or until shrimp are opaque and vegetables are tender-crisp. Stir in the peanut butter mixture and cilantro. Toss until heated through.
3. Meanwhile, cook the rice noodles according to package directions; toss with remaining sesame oil. Serve the stir-fry over the rice noodles. Garnish with reserved lime wedges, if desired.
Per serving (1/4 of the recipe): 350 calories.
This recipe is delicious but very light at the same time. I served it with a sprinkle of zest over the stir fry and I squeeze my lime wedge on it as well. I would recommend this a million times over.
Hopefully soon I will also post my other favourite peanut shrimp recipe (aka the one I mentioned above.)
Hope you all enjoy it.
xo Lisa
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