Shrimp & Cashews with Thai Chile Paste
Recipe - Welcome
Shrimp & Cashews with Thai Chile Paste
0
Servings4
Cook Time30 Minutes
Calories632
Ingredients
2 Tbs peanut oil
1/2 yellow onion, thinly sliced
1/2 cup sugar snap peas
1 red bell pepper, julienned
1/2 cup whole cashews
1 Tbs garlic, minced
1 lb jumbo shrimp, peeled and deveined
2 Tbs roasted red chile paste
2 Tbs fish sauce
2 Tbs sugar
cooked rice, for serving
Directions
- Heat skillet or wok to medium heat. Add oil and onions; sauté lightly until onions are soft. Add snap peas, bell pepper, cashews, garlic and shrimp. Sauté until shrimp are almost cooked through. In measuring cup, combine chile paste, fish sauce and sugar. Reduce heat; add sauce to pan. Sauté for 2 to 3 minutes, or until shrimp are cooked through. If sauce becomes too thick, add 1 or 2 tablespoons of water. Remove from heat; serve with rice.
Nutritional Information
Calories: 632, Fat: 36 g (3 g Saturated Fat), Cholesterol: 43 mg, Sodium: 2237 mg, Carbohydrates: 68 g, Fiber: 1 g, Protein: 12 g.
0 minutes
Prep Time
30 minutes
Cook Time
4
Servings
632
Calories
Shop Ingredients
Makes 4 servings
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Nutritional Information
Calories: 632, Fat: 36 g (3 g Saturated Fat), Cholesterol: 43 mg, Sodium: 2237 mg, Carbohydrates: 68 g, Fiber: 1 g, Protein: 12 g.
Directions
- Heat skillet or wok to medium heat. Add oil and onions; sauté lightly until onions are soft. Add snap peas, bell pepper, cashews, garlic and shrimp. Sauté until shrimp are almost cooked through. In measuring cup, combine chile paste, fish sauce and sugar. Reduce heat; add sauce to pan. Sauté for 2 to 3 minutes, or until shrimp are cooked through. If sauce becomes too thick, add 1 or 2 tablespoons of water. Remove from heat; serve with rice.