Thai Peanut Shrimp

Name: Thai Peanut Shrimp
Yield: 4 servings
Cuisine: Indian
Ingredients: 8 ounces spaghetti , broken in half; 2 bell peppers medium , sliced (use contrasting colours!); 1 pound shrimp fresh or frozen in shells, thawed, peeled, and deveined, with tails intact; 1/3 cup peanut butter creamy; 1/4 to 1/3 cup soy sauce; 3 tablespoons rice vinegar; 2 tablespoons sesame oil toasted; 1 tablespoon chili oil cooking oil pepper sauce a or 1 tablespoon plus dash of bottled hot; 1 tablespoon ginger grated; 3 cloves garlic , minced; 4 green onions , chopped; Sesame seeds for garnish

Fiona Skye @cook_7837261

Tucson, AZ

This is a killer Thai peanut shrimp dish. This is definitely not an allergy-friendly dish, but if your kids aren't allergic to shrimp or peanuts, they'll be big fans of it!

Fiona Skye @cook_7837261

Tucson, AZ

This is a killer Thai peanut shrimp dish. This is definitely not an allergy-friendly dish, but if your kids aren't allergic to shrimp or peanuts, they'll be big fans of it!

Saved

Ingredients

4 servings

8 ouncesspaghetti , broken in half
2bell peppers medium , sliced (use contrasting colours!)
1 poundshrimp fresh or frozen in shells, thawed, peeled, and deveined, with tails intact
1/3 cuppeanut butter creamy
1/4 to 1/3 cupsoy sauce
3 tablespoonsrice vinegar
2 tablespoonssesame oil toasted
1 tablespoonchili oil cooking oil pepper sauce a or 1 tablespoon plus dash of bottled hot
1 tablespoonginger grated
3 clovesgarlic , minced
4green onions , chopped
Sesame seeds for garnish

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Steps

1

In a 4-quart Dutch oven or large pot bring a large amount of water to boiling. Add pasta; cook 4 minutes. Add peppers; cook 2 minutes. Add shrimp; cook 2 to 3 minutes or until pink.
2

In a bowl combine peanut butter and soy sauce. Stir in vinegar, sesame oil, chili oil, ginger root, and garlic.
3

Drain spaghetti mixture; return to pan. Add peanut butter mixture and green onions.
4

Toss gently to coat and sprinkle sesame seeds over dish just before serving.