Coconut Shrimp Noodles

Name: Coconut Shrimp Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Southeast Asian
Ingredients: 1 can full-fat coconut milk; 2 tablespoon soy sauce; 1 tablespoon lime juice; 1 tablespoon brown sugar; 1 teaspoon fresh ginger (grated); 2 clove garlic (minced); 1 tablespoon olive oil; 1 pound shrimp (large, peeled and deveined); 1 red bell pepper (thinly sliced); 1 cup cabbage (sliced (green or napa)); 1 package rice vermicelli noodles; 0.25 cup fresh cilantro (chopped)

Succulent shrimp and crisp vegetables wok-tossed with rice noodles in a creamy, savory coconut-lime sauce with a hint of ginger and garlic.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 8
Cuisine: Southeast Asian
Difficulty: Easy
Cost: $2.51/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
Pescatarian
High-Protein

Ingredients

1 can full-fat coconut milk
2 tablespoon soy sauce
1 tablespoon lime juice
1 tablespoon brown sugar
1 teaspoon fresh ginger (grated)
2 clove garlic (minced)
1 tablespoon olive oil
1 pound shrimp (large, peeled and deveined)
1 red bell pepper (thinly sliced)
1 cup cabbage (sliced (green or napa))
1 package rice vermicelli noodles
0.25 cup fresh cilantro (chopped)

Instructions

In a medium bowl, whisk together coconut milk, soy sauce, lime juice, brown sugar, grated fresh ginger, and minced garlic. Set aside.
Prepare rice vermicelli noodles according to package directions. Usually, this involves soaking in hot water for a few minutes, then draining. Set aside.
Heat olive oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
Add thinly sliced red bell pepper and sliced cabbage to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
Return shrimp to the skillet. Pour in the reserved coconut milk sauce and bring to a simmer. Add the drained rice vermicelli noodles and toss gently to coat everything in the sauce.
Cook for 1-2 minutes, allowing the noodles to absorb some of the sauce. Remove from heat.
Serve immediately, garnished with chopped fresh cilantro.

Notes

Ensure noodles are not overcooked initially, as they will continue to soften in the sauce. For extra heat, add a pinch of red pepper flakes with the ginger and garlic.

Nutrition (per serving)

Calories: 360
Protein: 21.5 g
Carbohydrates: 40.5 g
Fat: 13.5 g
Fiber: 3.8 g
Sodium: 750 mg
Saturated Fat: 8.9 g
Sugar: 9.2 g
Cholesterol: 130 mg