Rating: 3.5 stars
20 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 3

When you open a can of cocount milk, there is a layer of cream that has risen to the top. Be sure to stir the cream in before measuring.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For dressing, in a screw-top jar combine 1 Tbsp. of peanut oil, sesame oil, 1/2 tsp. of the garlic, chili sauce, soy sauce, honey, and 1/4 tsp. of the salt. Cover and shake well to combine. Set aside.

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  • Heat a 14-inch flat-bottomed wok or 12-inch stainless-steel skillet over high heat until a bead of water vaporizes within 2 seconds of contact. Swirl in 1 Tbsp. of peanut oil. Add ginger and remaining garlic; stir-fry 10 seconds or until fragrant. Push ginger mixture to sides of pan. Add shrimp to center of the pan; spread in one layer. Cook, undisturbed, 1 minute, until shrimp begin to turn sear. Stir-fry 1 minute or until shrimp begin to turn pink. Add remaining 1/4 tsp. salt. Swirl coconut milk down sides of the pan. Stir-fry 1 to 2 minutes more, until shrimp are opaque and most of the liquid has evaporated.

  • To serve, layer lettuce leaves, radishes, and avocado; top with shrimp. Add dressing to hot pan; heat 30 seconds. Drizzle dressing over salad. Splash with rice vinegar. Sprinkle with chopped pistachios.

Nutrition Facts

366 calories; fat 24g; cholesterol 172mg; saturated fat 6g; carbohydrates 11g; mono fat 10g; poly fat 6g; insoluble fiber 4g; sugars 3g; protein 27g; vitamin a 2335.2IU; vitamin c 10.2mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 4.1mg; vitamin b6 0.4mg; folate 92.6mcg; vitamin b12 1.3mcg; sodium 579mg; potassium 680mg; calcium 102mg; iron 4.4mg.
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