Ingredients for Thai Almond Butter Shrimp
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons almond butter
- 1 pound peeled and deveined shrimp
- 1 cup chicken stock
- 1/2 cup diced tomatoes
- Unsweetened Applesauce
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How to Make Thai Almond Butter Shrimp
- In a small saucepan, combine 1 cup chicken stock and 1/2 cup diced tomatoes. Simmer over low heat for 2 minutes.
- Add 1 can (13.5 oz) full-fat coconut milk and simmer for another 3 minutes, or until the sauce has slightly thickened and the flavors have melded.
- Add 1 pound peeled and deveined shrimp to the saucepan and cook for 5 minutes, or until pink and cooked through.
- Remove the shrimp from the saucepan and set aside. In a small bowl, whisk together 2 tablespoons almond butter and 1 tablespoon apple sauce until smooth. Stir the almond butter mixture into the thickened sauce.
- Return the shrimp to the sauce, ensuring they are well coated. Serve immediately, garnished with extra tomato slices (optional).
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
30g
Fat
114g
Carbs
6g
