Thai Shrimp with Asparagus and Carrots

Number of Servings: 
4
Ingredients: 
1 tablespoon peanut oil
1 bunch (about 16 ounces) asparagus, trimmed and cut on the diagonal into 1-inch pieces
16 baby carrots, each sliced lengthwise into eight matchstick pieces
2 teaspoons fresh or bottled minced ginger
1 pound medium or large shrimp, shelled and deveined
¼ cup Thai peanut sauce
¼ cup dry roasted peanuts, chopped (optional)
3 cups cooked whole wheat couscous
Instructions: 

Heat the oil in a large nonstick skillet over medium-high heat. Add the asparagus, carrots, and ginger and cook, stirring frequently, until the vegetables start to soften, about 5 minutes. Add the shrimp and cook an additional 3 minutes. Add the Thai peanut sauce and stir together until the shrimp is cooked and the mixture is heated through. Sprinkle with peanuts if desired. Serve over couscous.
Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com

Nutrition Information: 
320 calories, 7g fat (1.5g saturated, 0.3g omega-3), 260mg sodium, 42g carbohydrates, 8g fiber, 26g protein, 130% vitamin A, 10% vitamin C, 30% iron
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