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Ingredients
- 12 oz peeled/deveined medium (or rock) shrimp, tails removed
- ½ cup reduced-fat chive and onion cream cheese spread
- 1 seedless cucumber
- 1 cup matchstick carrots
- 1 tablespoon rice vinegar
- 3 tablespoons plain, nonfat Greek yogurt
- 1 ½ teaspoons sriracha sauce
- 3 tablespoons water, divided
- ½ teaspoon kosher salt
- Cooking spray
- ½ Hass avocado
- 2 teaspoons fresh ginger root
- 2 (7.1 oz) bags Thai stir-fry noodles
- 4 teaspoons reduced-sodium soy sauce
- ½ cup sliced green onions
Prep
Steps
- Thaw shrimp (if needed). Set cream cheese out to soften. Grate cucumber on box grater (large holes; 2 cups); set aside. Combine carrots and rice vinegar; let stand 10 minutes, stirring occasionally. Combine yogurt, sriracha sauce, and 1 tablespoon water; whisk until blended.
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Pat shrimp dry, then coat with salt and cooking spray (wash hands). Place in pan and cook 1–2 minutes on each side until pink and opaque. Remove shrimp from pan and let stand to cool. Remove flesh from avocado half and slice; peel and grate ginger. Stir cucumbers into carrot mixture.
- Prepare noodles following package microwave instructions. Place cream cheese, soy sauce, onions, ginger, and remaining 2 tablespoons water in medium bowl; whisk until blended. Add noodles and toss to coat.
- Divide noodles evenly among serving bowls; top with shrimp, cucumber-carrot mixture, and avocado slices. Drizzle with yogurt sauce. Serve.
Amount per ¼ recipe serving: Calories 360, Total Fat 11g, Sat Fat 4.5g, Trans Fat 0g, Chol 120mg, Sodium 1210mg, Total Carb 41g, Fiber 5g, Sugars 6g, Protein 21g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 6%