Thai Shrimp

Holly Clegg
  • 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. In small nonstick pot, combine broth, soy sauce, peanut butter, and sesame oil. Whisk until blended. Bring to boil, reduce heat, and cook 5 minutes; set aside.
  2. In large nonstick skillet coated with nonstick cooking spray, sauté green pepper, garlic and ginger over medium heat 3 minutes. Add shrimp, cook several minutes. Add reserved soy broth sauce to shrimp, continue cooking until shrimp are done, 3 to 5 minutes.
  3. Cook pasta according to package directions. Drain; toss with shrimp mixture. Sprinkle with peanuts and green onions.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).

Nutritional Info *per serving

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