Thai-Style Shrimp with Angel Hair

Servings 6 servings


  • 8 ounces whole wheat Angel Hair pasta
  • 1 tablespoon olive oil
  • 1 bunch green onions thinly sliced
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic pressed
  • 2/3 cup unsweetened coconut milk
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons low sodium vegetable broth
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound medium shrimp peeled and deveined
  • 2 tablespoons chopped cilantro


  • Cook pasta according package directions and set aside.
  • Meanwhile, heat the oil in a large, deep skillet with a tight-fitting lid over medium heat; add green onions, ginger, and garlic; cook for 2 minutes, stirring occasionally.
  • Stir in coconut milk, soy sauce, broth, salt and pepper; whisk up all of the browned bits from the bottom of the pan and bring mixture to a soft boil.
  • Stir in shrimp and cook until opaque (2 to 3 minutes). Remove skillet from heat and stir in prepared pasta along with chopped cilantro.
  • Serve immediately.


SERVING SUGGESTION: Serve a big spinach salad on the side.
VEGETARIAN: Instead of shrimp, use extra-firm tofu.
KOSHER: Instead of shrimp, use cooked, diced chicken breast meat.
GLUTEN FREE: Make sure soy sauce and broth are gluten free. Use gluten free pasta.
NUTRITION: Per Serving: 306 Calories; 10g Fat; 22g Protein; 33g Carbohydrate; 4g Dietary Fiber; 115mg Cholesterol; 647mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat. Points: 8
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