Creamy Coconut Shrimp with Crisp Veggies

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Ingredients:
1 cup Blue Diamond Almond Breeze, Unsweetened Vanilla (or light vanilla soymilk*)
2 tsp. low sodium soy sauce
1 oz. Torani Sugar Free Coconut Syrup
2 tsp. cornstarch
8 oz. uncooked shrimp; shell-off and de-veined
5 cups green beans (or veggies of your choice)
Optional: 1 tsp. red pepper flakes

Directions:
Begin by stirring to combine Almond Breeze (or soymilk), Torani Syrup, cornstarch, soy sauce, and (if desired) red pepper flakes in a medium-sized saucepan. Set stove to low heat and cook until mixture reaches a frothy boil. Stir and continue to heat for 2 - 3 minutes. Turn off stove, but leave sauce in the pan to thicken. Wash and cut green beans and place in a microwave-safe dish with 1/3 cup of water. Cover veggies with a lid or plastic wrap, and heat in microwave for 5 - 10 minutes (depending on how crisp you like ‘em). Drain liquid and set aside. Next, add shrimp to the sauce in the saucepan and cook at medium heat. Cook until shrimp are pink on the outside and opaque throughout (about 3 - 5 minutes; time will vary based on shrimp size). Top steamed green beans with shrimp and sauce. Sauce will thicken as it cools. Serves 2!

(1/2 recipe: 235 calories, 3g fat, 550mg sodium, 23g carbs, 10g fiber, 4g sugars, 30g protein = 4 Points)