Thai Almond Butter Shrimp Recipes

THAI SHRIMP AND NOODLES

Steps:

• In a large resealable plastic bag, combine shrimp and salad dressing. Seal bag and turn to coat; refrigerate for at least 15 minutes. Meanwhile, cook pasta according to package directions. , In a small bowl, combine the broth, cilantro, peanut butter, honey, soy sauce, ginger and pepper flakes; set aside. In a large skillet, saute carrots and onions in oils for 2-3 minutes or until crisp-tender. , Drain and discard marinade. Add shrimp to vegetables; cook for 2-3 minutes or until heated through. Drain pasta and place in a large bowl. Add shrimp mixture and peanut butter mixture; toss to coat.

THAI SHRIMP STIR-FRY

Steps:

• In a large nonstick skillet or wok, stir-fry red peppers in hot canola oil for 1 minute. Add the snow peas, green onions and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. remove and keep warm., In the same skillet, combine the broth, peanut butter, soy sauce, vinegar, sesame oil, ginger and pepper flakes. Cook and stir until peanut butter is melted and mixture comes to a boil. Stir in shrimp. Cook and stir for 2 minutes or until shrimp turn pink. Return red pepper mixture to skillet; heat through. Serve over fettuccine.

THAI ALMOND BUTTER SHRIMP

Steps:

• Add chicken stock and diced tomato in a small pot and simmer over low heat (5 minutes).
• add coconut milk and continue to simmer to meld all the flavors together and that the sauce has thickened.
• Add shrimp and cook for another 5 minutes.
• Turn off heat and take shrimp out on a separate dish and add almond butter and apple sauce and whisk in the thickened sauce.
• Add the shrimp into bowls and add extra tomato slices for garnish as desired.

THAI-STYLE SWEET AND SALTY SHRIMP

Steps:

• Pat the shrimp very dry and lightly season with salt and pepper.
• In a medium (10-inch) nonstick skillet, stir together the sugar, fish sauce and vinegar. Bring to a gentle simmer over medium-high heat. When the mixture comes to a simmer, add the shrimp and cook until pink on both sides, 2 to 3 minutes per side.
• Add the peanuts, scallions, lime juice and red-pepper flakes and stir to combine. Season to taste with salt and pepper. Serve immediately.