Easy Low Fat Spicy Thai Peanut Shrimp Stir Fry
So there I was at Costco one weekend enjoying an interesting people watching episode when I found myself standing next to the PB2. I had heard about PB2 but wasn’t really sure what it was. So, being that I was in Costco, I threw it in my cart because I knew I needed it. I just didn’t know for what yet.
Later that night I was cruising Pinterest for what to do with PB2. I found a zillion recipes. I feel like I’ve been missing out on so many yummy things because of all the fat in regular peanut butter. So I wasted no time in picking a recipe.
If you don’t know about PB2, its a powdered peanut powder. Think, powdered peanut butter. 85% of the fat and oil is removed making it only 45 calories a serving compared to peanut butters 165 calories. It also has 1.5 grams of fat (no saturated fat) compared to peanut butters 16 grams of fat! That’s huge.
I love a creamy peanut sauce with my Thai food so I found this recipe, tweaked a couple of things, made it and LOVED IT. No more shying away from Thai peanut recipes because of all the fat in peanut butter!!
Chop those veggies!
Saute those veggies!
Whip up the sauce! So easy.
Combine shrimp with cooked veggies then add sauce. That’s it.
Enjoy!
- SHRIMP:
- 12 ounce bag frozen cooked shrimp
- 1 red bell pepper, sliced into matchsticks
- 1 orange or yellow bell pepper, sliced into matchsticks
- 1 onion, sliced
- 2 large carrots, shaved
- 2 cups broccoli florets
- 2 Tbsp coconut oil
- *Optional: 1 tsp red pepper flakes or more if you really like your eats hot hot hot
- SAUCE:
- 4 Tbsp rice vinegar
- 1 Tbsp sriracha (more if you like it really spicy)
- 4 Tbsp coconut aminos
- 5 Tbsp pb2 (powdered peanut butter). Can add ½ Tbsp at a time if needed for thickening up the sauce.
- **Serving suggestion: Top some sprouted brown rice, quinoa, brown rice pasta or shredded cabbage.
- Heat coconut oil on medium heat and add your sliced bell pepper, onion, carrots and broccoli. Saute, stirring occasionally.
- While your veggies are sauteing, prepare your sauce.
- In a small bowl mix coconut aminos, rice wine vinegar, PB2 and sriracha. If you feel you would like the sauce thicker, add a ½ Tbsp of PB2 at a time until thick enough for your taste.
- Once veggies are almost fully cooked, add shrimp and cook for about 2 minutes.
- Once the shrimp has cooked for about 2 minutes, add the sauce and continue cooking another minute or so.
- Eat it as is or top some sprouted brown rice, quinoa, brown rice pasta or shredded cabbage.
Yum!
Glad you liked it Starr. Its one of my favorite go-to meals.