A healthy, 21 Day Fix version of the classic Thai dish, Swimming Rama. The spicy peanut-coconut sauce will make you swoon. Gluten-free.
Hey there, hungry people! How has your week been? Mine has been super exciting! If you didn’t already notice, I got a brand new site design this week! Now I’m too legit to quit. 😉 (Not that I was thinking about it, mostly I was thinking about MC Hammer, I mean what’s that guy been up to lately? Lots of Hammer Time on his hands perhaps?)
Aaaaanyway, I had every intention of getting this recipe out to you guys earlier in the week, but one of my kiddos has been home sick, so things didn’t quite work out as I’d planned. Ah well. This one was worth the wait, I promise.
In our little Alaskan town, we have plenty of restaurants, because tourists. However, when it isn’t tourist season, there are only a very select few that stay open and one of them is a Thai restaurant called Woody’s. We feel pretty lucky that it’s open all year round, because it’s one of the few restaurants that the entire family can regularly agree on. Mom and Dad like the crab wontons (why do those things have to be so addicting?), and the kids like the fish tank and the corn dogs. (Just please pay no attention to the 5-year-old eating the ketchup with her spoon).
My favorite menu item by far, is their Swimming Rama. I’ve never seen it on a menu before, but once I tried it, it was hard to convince myself to ever order anything else ever again. It’s ridiculous. You can get it either with shrimp and chicken or crispy tofu, it has this ah-mazing, spicy, peanutty coconut sauce and it’s served with rice and lots of cilantro. I mean, I can’t. It’s just so good. Disclaimer: I’m not promising that this recipe is super authentic or anything, but I did my best to replicate the flavors and it’s damn delicious.
*A little note: I spiralized the carrots (here is the spiralizer I have <- affiliate link), but if you don’t have a spiralizer, you can just thinly slice them, nbd.
**One more little note: If you have littles, you can easily make this family-friendly. Don’t add the chile paste to the pan, then you can just add as much as you like into the grown-ups bowls. The girls LOVED this meal (though I’ll be honest, they both avoided the spinach AT. ALL. COSTS. )
Things I love about this recipe:
- BIG PORTIONS! The serving size is 1 1/2 cups, and that’s not even including if you serve it with rice.
- Cooks in one pot for easy cleanup.
- Quick! It only takes about a half an hour. Garsh how I love a quick, healthy dinner.
- Super simple.
- Convenient ingredients to keep on hand and you can use any veggies you happen to have.
- Did I mention that it’s damn delicious?
- Oh, and it tastes just as fantastic the next day, so it’s perfect for prepping ahead, because #goals.
Hope you guys love this one as much as I do 😉
If you make this recipe be sure to snap a pic and tag me @thefoodieandthefix on Instagram so I can check it out! It makes me ridiculously happy to see what you guys are making 🙂
- 2 cups carrots, spiralized or thinly sliced (if spiralized, 2 cups packed)
- 2 cups red bell pepper, thinly sliced (2 peppers)
- 2 cups fresh spinach (packed)
- 1 lb raw shrimp, peeled and deveined
- salt and pepper for seasoning
- cilantro, chopped (as much as you like!)
- 1 (14 oz) can of full-fat coconut milk
- 1 Tbs raw sugar
- 4 tsp creamy peanut butter
- 1 Tbs low-sodium soy sauce
- 1 Tbs chili paste - like Sambal Oelek
- Season the shrimp lightly with salt and pepper on both sides, set aside.
- In a skillet with high sides bring to a boil (over medium heat) all sauce ingredients. (leaving out the chile paste if serving this to kids, then you can just add some to each grown-up's bowl) Add the carrots and bell peppers, cook until crisp tender, 5-10 minutes, stirring occasionally.
- Add in the spinach and the shrimp and cook, again stirring occasionally, until the the shrimp is pink and opaque.
- Top with as much chopped cilantro as you like! (Don't like cilantro? Use basil instead!)
- Serve with rice, cauliflower rice, whole grain noodles or even all by itself if ya like.
21 Day Fix Container Counts per Serving: 1 Red, 1 Green, 1 Blue, 1 Tsp
Weight Watchers Freestyle Points: 12
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Nutrition Information:Yield: 4 Serving Size: 1 1/2 cups
Amount Per Serving: Calories: 329Total Fat: 18g