Ginger Garlic Coconut Shrimp Noodles
Ingredients
1 lb shrimp (peeled and deveined)
8 oz rice noodles
2 tablespoons coconut oil (or vegetable oil)
4 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
1 can (14 oz) coconut milk
2 cups vegetable or chicken broth
2 tablespoons soy sauce
1 tablespoon lime juice
Salt and pepper (to taste)
Green onions (sliced, for garnish)
Fresh cilantro (for garnish, optional)
Instructions
1. Cook the Rice Noodles
Prepare Noodles: Cook rice noodles according to package instructions. Drain and set aside.
2. Sauté Aromatics
Heat Oil: In a large pot or skillet, heat coconut oil over medium heat.
Cook Garlic and Ginger: Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
3. Make the Coconut Broth
Add Coconut Milk and Broth: Pour in coconut milk and vegetable or chicken broth. Bring to a simmer.
Stir in Soy Sauce: Add soy sauce and lime juice, seasoning with salt and pepper to taste.
4. Cook the Shrimp
Add Shrimp: Gently add shrimp to the broth, cooking for about 3-5 minutes until they turn pink and are cooked through.
5. Combine with Noodles
Add Noodles: Stir in the cooked rice noodles, mixing well to combine and heat through.
6. Serve
Plate the Dish: Serve the ginger garlic coconut shrimp noodles hot, garnished with sliced green onions and fresh cilantro if desired.
Tips
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently.
Variations: Add vegetables like bell peppers or spinach for extra nutrition.
Enjoy your delicious Ginger Garlic Coconut Shrimp Noodles! 🍤🍜🥥