Thai Ramen Shrimp and Veggies

Name: Thai Ramen Shrimp and Veggies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 teaspoons vegetable oil; 1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed; 1 (14 ounce) can coconut milk (not cream of coconut); 2 tablespoons water; 1 (3 ounce) package oriental-flavor ramen noodles; 1 (16 ounce) package fresh stir fry vegetables (4 cups); 1/4 cup thai peanut sauce; 1 tablespoon chopped fresh cilantro; 1 teaspoon finely grated lime peel; crushed red pepper flakes, if desired; 1/4 cup salted peanuts or 1/4 cup cashews

Submitted by Pinay0618

"Recipe is from Betty Crocker."

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Ready In:: 30mins
Ingredients:: 11
Serves:: 4

ingredients

2 teaspoons vegetable oil
1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1 (14 ounce) can coconut milk (not cream of coconut)
2 tablespoons water
1 (3 ounce) package oriental-flavor ramen noodles
1 (16 ounce) package fresh stir fry vegetables (4 cups)
¹⁄₄ cup thai peanut sauce
1 tablespoon chopped fresh cilantro
1 teaspoon finely grated lime peel
crushed red pepper flakes, if desired
¹⁄₄ cup salted peanuts or 1/4 cup cashews

directions

Heat oil in 12-inch nonstick skillet over medium-high heat. Cook shrimp in skillet 2 to 4 minutes, stirring occasionally, until pink. Remove shrimp from skillet; keep warm.
In same skillet, heat coconut milk and water to boiling. Break up noodles from soup mix into coconut milk mixture; stir until slightly softened. Stir in vegetables. Heat to boiling. Reduce heat to medium and cook uncovered 4 to 6 minutes, stirring occasionally, until vegetables are almost crisp-tender.
Stir in seasoning packet from soup mix and peanut sauce. Cook, stirring frequently, about 3 minutes or until hot. Stir in cilantro and lime peel; stir in shrimp. Sprinkle with pepper flakes. Garnish with peanuts.