Spicy Peanut Shrimp

This recipe for spicy peanut shrimp is so fast and easy, you'll need to make sure you have all of your ingredients ready to go before you start cooking. I used sweet potato noodles to make it gluten-free, but you can use any noodle you prefer. It's just as good cold as it is hot, so be sure to make enough so you can enjoy leftovers the next day!

Ingredients:

8 ounces sweet potato noodles

1 teaspoon canola, sesame, or peanut oil

2 teaspoons bottled minced garlic

2 tablespoons bottled minced ginger

1/4 cup reduced-sodium tamari (or soy) sauce

1/2 - 1 teaspoon crushed red pepper flakes

1/2 cup peanut butter (creamy or chunky, as you prefer)

1 pound fully cooked, tail off, shrimp (thawed, if frozen)

4 cups frozen stir-fry vegetables, thawed

Directions:

Prepare noodles according to manufacturer's directions. Drain and keep warm.

Heat oil in large skillet over medium heat. Add garlic, ginger, and crushed red pepper, and cook 2-3 minutes, or until garlic and ginger are fragrant. Add tamari sauce and peanut butter, and cook until peanut butter melts. Add shrimp and vegetables and mix well. Cook until vegetables are heated through.

Add shrimp mixture to noodles and mix well. Serve hot or cold.