Coconut Lime Shrimp with Thai Rice Noodles served with an organic romaine and broccolette salad |
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
noodles |
dressing:
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 |
salads |
dinner!! |
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