Spicy Coconut Shrimp with Brown Rice Noodles
Creamy Coconut Chili Shrimp over Brown Rice Noodles
Ingredients:
1 lb (450g) large shrimp, peeled and deveined
8 oz (225g) brown rice noodles
1 tablespoon sesame oil
1 red bell pepper, thinly sliced
1 cup snap peas, trimmed
1 tablespoon fresh ginger, grated
3 cloves garlic, minced
1 cup coconut milk (unsweetened)
2 tablespoons coconut aminos (or soy-free alternative)
1 tablespoon sriracha or chili paste (adjust to spice level)
1 tablespoon lime juice
Salt to taste
2 green onions, sliced
Fresh cilantro, for garnish
Toasted sesame seeds, for garnish
Directions:
Cook brown rice noodles according to package instructions. Drain and set aside.
Heat sesame oil in a large skillet or wok over medium heat. Add garlic and ginger, sauté for 1 minute until fragrant.
Add shrimp to the skillet. Cook for 2–3 minutes on each side, or until they turn pink and opaque. Remove and set aside.
In the same skillet, add red bell pepper and snap peas. Stir-fry for 2–3 minutes until just tender.
Pour in the coconut milk, coconut aminos, sriracha, and lime juice. Stir to combine and let simmer for 2–3 minutes.
Return shrimp to the skillet and stir in the cooked brown rice noodles. Toss everything together until evenly coated and heated through.
Adjust seasoning with salt if needed.
Serve hot, topped with green onions, fresh cilantro, and sesame seeds.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 385 kcal | Servings: 4 servings