Thursday, February 20, 2014

Coconut Lime Shrimp with Thai Rice Noodles

Coconut Lime Shrimp with Thai Rice Noodles
served with an organic romaine and broccolette salad
The idea for this meal came about while cooking my simple Coconut Curry Shrimp the other night.  As I was sauteing the garlic, red pepper flakes and shrimp in the virgin coconut oil, I was so impressed with how amazing it smelled that I knew I had to create another dish using the shrimp just like that. (I had a jar of sauce to use up that night or I would have changed my recipe immediately)... So a few nights later I planned out this meal, only adding a few fresh ingredients (lime, cilantro and scallions) and serving the shrimp over healthy, high fiber, brown rice noodles.  While a bit spicy, my son even liked it and I got my daughter to at least try out a new type of noodle, which I consider a success (even if she ate them with Parmesan cheese).

The salad I served along side is about as simple as you can get with only two ingredients, but again, they are vegetables that both of my kids will eat.  The dressing uses up half of the lime juice that I squeezed for the main dish and two delicious, full bodied, oils.  A very delicately flavored, yet complex tasting dish that I am so glad I figured out.  It tasted like I was eating something truly tropical and exotic while stuck in snowy Pennsylvania.

Coconut Lime Shrimp with Thai Rice Noodles
fresh ingredients

1/4 C. organic virgin coconut oil
20 cloves garlic, sliced thinly
1/2 tsp. red pepper flakes
2 lb. raw shrimp
16 oz. brown rice noodles
2 scallions, sliced thinly
2 limes, zested and juiced, juice divided in half
1/3 C. cilantro, chopped

organic romaine
organic broccolette

juice of one lime
1 T. pumpkin seed oil
2 T. extra virgin olive oil

Heat the coconut oil over medium heat in a large saucepan.  Add the garlic and red pepper flakes and cook for about 5 minutes.  Add the shrimp and cook until pink.  In the meantime, cook the brown rice noodles according to package instructions.  When shrimp are cooked, toss in the cooked noodles and garnish with scallions, lime juice and zest and cilantro.  Toss the romaine and broccolette with the dressing and serve.

shrimp cooking with coconut oil & garlic



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