Peel and devein shrimp; rinse and pat dry with paper towels. Heat oil in a large skillet over medium heat. Add ginger, crushed red pepper, and shrimp. Cook and stir 3 minutes or until shrimp turn opaque. Stir in garlic-teriyaki sauce, coconut milk, soy sauce, and cilantro; heat through. Serve over linguine with lime wedges, if desired.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Take pasta night over-the-top with this homemade shrimp and garlic-teriyaki main dish.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (16-oz.) pkg. thawed Gulf raw shrimp, (16 to 20 ct.) | ||
| 1 tbsp. Gustare Vita garlic-flavored olive oil | ||
| 1 tbsp. fresh ginger, peeled and grated | ||
| ¼ tsp. Hy-Vee crushed red pepper | ||
| ½ c. garlic-teriyaki S&F Chef Sauce | ||
| ¼ c. Hy-Vee light canned coconut milk | ||
| 2 tbsp. Hy-Vee less-sodium soy sauce | ||
| 2 tbsp. fresh cilantro, finely chopped | ||
| 4 oz. Hy-Vee linguine, hot cooked | ||
| Lime wedges, for serving |
Things To Grab
- Paper towels
- Large skillet
Directions
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 145mg
- Sodium: 2400mg
- Total Carbohydrates: 32g
- Protein: 22g
Daily Values
0%
Iron 6%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 4%
Recipe Source:
Hy-Vee Monthly Ad January 2019