shrimp
1. Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.
2. Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.
3. Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.
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Serving Size: 1 Serving (455g) | ||
Recipe Makes: 4 | ||
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Calories: 627 | ||
Calories from Fat: 311 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.6g | 46 % | |
Saturated Fat 19.4g | 97 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 275.8mg | 85 % | |
Sodium 388.2mg | 13 % | |
Potassium 1004.2mg | 26 % | |
Total Carbohydrate 40.8g | 12 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 37.1g | ||
Protein 40.8g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 627
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