Thai Shrimp

  • Yield: 4 servings


1 1/2cups fat-free chicken broth
1tablespoon low-sodium soy sauce
1tablespoon plus 1 teaspoon peanut butter
1teaspoon sesame or sesame chili oil
1 green bell pepper, cored and diced
1teaspoon minced garlic
1tablespoon minced fresh ginger
1pound medium shrimp, peeled
1 (8-ounce) package vermicelli
2tablespoons dry roasted chopped peanuts
1/4cup chopped green onions


  1. Combine broth, soy sauce, peanut butter, and sesame oil in a small pot. Blend well, Bring to boil, reduce heat, cook 5 minutes, then set aside.
  2. In large nonstick skillet over medium heat, sauté green pepper, garlic and ginger for 3 minutes .
  3. Add shrimp, cook several additional minutes. Add soy broth to shrimp and cook for 3-5 minutes or until shrimp show bright pink, cooked color.
  4. Cook pasta according to package directions. Toss drained pasta with shrimp mixture.
  5. Garnish with peanuts and green onions.

Recipe by Holly Clegg

Nutritional Info *per serving

  • Calories 183
  • Fat 7g
  • Saturated Fat 1g
  • Cholesterol 51mg
  • Sodium 203mg
  • Carbohydrate 9g
  • Fiber 3g
  • Sugars 5g
  • Protein 23g