1 cup Chobani Low-Fat Plain Greek Yogurt
2 Tbsp canola oil
1 each green, red, and yellow bell pepper, halved, seeded, and thinly sliced
1 small red onion, halved and thinly sliced
1 jalapeño pepper, halved, seeded, and finely chopped
1 tsp finely chopped fresh thyme
¾ tsp each salt and pepper
1 c coconut milk
1 lb peeled 51/60-count shrimp
2 Tbsp Sriracha sauce
Heat oil in a large skillet over medium heat. Add peppers and onions and cook, until soft, 4-5 minutes.
Stir in jalapeños, thyme, salt and pepper and cook until jalapeños start to soften, about 1½ minutes. Pour in coconut milk and simmer until reduced by half, about 5 minutes. *For more heat substitute a Scotch Bonnet pepper.
Add shrimp and cook until they curl, about 2 minutes. Turn off heat and stir in Sriracha and Chobani.
Calories 320, Calories from Fat 190, Total Fat 21g, Saturated Fat 12g, Trans Fat 0g, Cholesterol 145mg, Sodium 1170mg, Total Carbohydrate 16g, Dietary Fiber 2g, Sugars 5g, Protein 21g.
Adrien Paczosa is a Registered and Licensed Dietitian practicing in Austin, Texas and the surrounding counties.
She is the owner and founder of I Live Well Nutrition her Dietitian practice which started in 2007 and serves clients in the Austin, Texas area in two locations. Fearless Practitioners, the division of her business that offers training to dietitians and wellness professionals.