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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.
