Ingredients

1/2 cup coconut milk
2 tablespoons almond butter
10 shrimp
1/4 cup chicken stock
1/2 cup diced tomato
2 tablespoons unsweetened applesauce
Thai Almond Butter Shrimp is a healthy twist on a traditional Thai dish. This dish is typically made with peanut sauce, but in this version, we're swapping out the peanut butter for almond butter to add a nutty flavor and creamy texture without the added sugar. The shrimp in this dish add a boost of lean protein and omega-3 fatty acids, while the coconut milk and chicken stock make for a rich and flavorful sauce. This dish is quick and easy to make and can be served over a bed of rice or quinoa for a complete and satisfying meal.

Instructions

1.In a large skillet set over medium heat, whisk together the coconut milk, almond butter, and chicken stock until well combined.
2.Add the diced tomato and unsweetened applesauce to the skillet and stir to combine.
3.Add the shrimp to the skillet and cook for 3-5 minutes, or until they turn pink and are cooked through.
4.Serve the shrimp and sauce over a bed of rice or quinoa.

PROS

This shrimp dish is a great source of lean protein, healthy fats, and fiber.

The almond butter in this recipe adds a nutty flavor and creamy texture without the added sugar of traditional Thai peanut sauce.

This dish is also gluten-free and dairy-free, making it a great option for people with food sensitivities.

CONS

The shrimp in this dish can be quite expensive, especially if you opt for larger or wild-caught shrimp.

This recipe can also be quite high in sodium due to the addition of chicken stock.

Make sure to choose a low-sodium or no-sodium chicken stock or make your own to cut down on sodium.

HEALTH & BENEFITS

This dish is a great source of lean protein, healthy fats, and fiber.
The shrimp in this dish are high in omega-3 fatty acids, which have been linked to reducing inflammation and improving heart health.
Almond butter is also a great source of healthy fats and protein, and has been linked to reducing the risk of heart disease.

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