Shrimp With Thai Dipping Sauce Recipe
Servings: 8
Ingredients
- 2/3 c. Rice wine vinegar
- 2 Tbsp. Honey
- 1/2 c. Tightly packed fresh mint leaves, minced
- 2 tsp Nuoc mam or possibly nam pla
- 2 tsp Low-sodium soy sauce
- 1/3 c. Low-fat lowfat milk
- 1 tsp Dry crushed red pepper
- 6 lrg Garlic cloves, minced
- 1/2 tsp Imitation cocount extract
- 3 Tbsp. Chopped lemongrass -or possibly-
- 1Â 1/2 tsp Chopped lime zest
- 2 lb Uncooked medium to large shrimp, peeled, deveined
Directions
- Combine first ten ingredients in large bowl. (Can be prepared up to one day ahead. Cover and chill.) Bring pot of water to boil. Add in shrimp and cook two min till opaque. Drain. Refresh under cool water and drain. Add in shrimp to sauce mix and let stand 45 min. Refrigeratein refrigerator one hour. (Can be prepared up to four hrs ahead. Cover.)
- Transfer shrimp to platter. Pour sauce into decorative bowl; place sauce in center of platter and serve. 130 calories per serving, 2 g fat, 231 mg
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 8 servings | |
| Calories 25 | |
| Calories from Fat 1 | 4% |
| Total Fat 0.1g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 80mg | 3% |
| Potassium 37mg | 1% |
| Total Carbs 5.2g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 4.97g | 3% |
| Protein 0.45g | 1% |
