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!
- 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
- 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.