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Coconut Curry Shrimp

source: www.womansday.com


2 package(s) (3 oz-each) ramen noodles soup mix (any flavor)
1/2 cup(s) light coconut milk , (not cream of coconut)
cup(s) creamy peanut butter
2 tablespoon(s) fresh lime juice
1/4 teaspoon(s) red pepper flakes (optional)
1 pound(s) cooked, cleaned, peeled and deveined large shrimp, thawed if frozen
1/2 1/2 seedless cucumber, cut into thin half moons
4 scallions, sliced diagonally
Lime wedges, for serving


1. Bring 4 cups water to a boil in a large skillet. Break each package of noodles into 4 sections; add to boiling water (save seasoning packets for another use). Cover skillet, remove from heat and let stand 5 minutes.

2. Meanwhile, in a large bowl, whisk together the coconut milk, peanut butter, lime juice and red pepper (if using).

3. Drain noodles. Add them to the bowl with the dressing along with the shrimp, cucumber and scallions and toss to combine. Serve with lime wedges, if desired.

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