Recipe of the Month September: Coconut Shrimp

INGREDIENTS:

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

PREPARATION

Step 1

Heat oil in a large skillet over medium heat. Add peppers and onions and cook, until soft, 4-5 minutes.

Step 2

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.

Step 3

Add shrimp and cook until they curl, about 2 minutes. Turn off heat and stir in Sriracha and Chobani.

Nutrition Information

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.

Recipe by Chobani