Spicy Shrimp and Vegetable Stir Fry

Submitted by ellie_

"I came across this recipe when looking for a way to use up some coconut milk and cabbage, along with some other spicy thai/asian spices. Recipe adapted from a cooking demonstration seen at Fiery Foods and BBQ Show."

 

• Ready In: 30mins
• Ingredients: 17
• Serves: 4

ingredients

• 1 lb large shrimp, peeled
• 1⁄2 cup canola oil
• 6 garlic cloves, minced
• 1⁄2 teaspoon hot sauce (or less depending on how hot you want it)
• 2 cups shiitake mushrooms, sliced
• 2 cups asparagus, cut into 1 1/2 inch pieces
• 1 cup green cabbage, sliced
• 1 cup red cabbage, sliced
• 1 cup green onion, chopped
• 1⁄2 cup carrot, shredded
• 1⁄2 cup coconut milk
• 2 limes, juice of, only
• 3 tablespoons fish sauce
• 3 tablespoons peanut butter (I used low fat)
• 2 tablespoons green curry paste (or red)
• 1 tablespoon sugar
• 1⁄2 cup cilantro, chopped

directions

1. Using a wok on high heat, pour in 1/2 of the oil (1/4 cup), half of the shrimp and half of the garlic and stir fry for 3 minutes or until shrimp turns pink.
2. Add 1/4 teaspoon of the hot sauce and then transfer to large bowl.
3. Repeat with the remaining shrimp, garlic and hot sauce.
4. Add vegetables (mushrooms - carrots) to empty wok over high heat (there is some oil remaining from the shrimp, if not add some additional oil to wok) and then stir fry mixture 3 minutes or until vegetables are crisp tender; add to shrimp in bowl.
5. Add remaining ingredients (coconut milk - cilantro) to wok and stir fry for 3 minutes, stirring constantly.
6. Return shrimp and vegetables to wok and stir fry for 3-5 minutes.