Quick Coconut Shrimp Nooldes
Coconut shrimp noodles are packed with vibrant flavors thanks to the garlic, fish sauce, spices and coconut milk. Toss the rice noodles in the creamy rich sauce and enjoy them with juicy plump shrimps!
Ingredients
- 12 oz dry flat rice noodles I use medium width
- 2 tablespoons avocado oil
- 2 teaspoons grated ginger
- 4 cloves garlic minced
- 1 pound shrimps peeled and deveined
- 1 tablespoon ground turmeric
- 2 teaspoons cumin powder
- 2 teaspoons smoked paprika powder
- 1 yellow bell pepper (or any color) thinly sliced
- 1 can full fat coconut milk 13.5 fl oz
- 1 can diced tomato 14.5 oz, drained
- 1 teaspoon salt
- 1 ½ tablespoons fish sauce adjust to your liking
Instructions
- Cook the rice noodles according to the package and drain well. If you are not using the noodles immediately, rinse under water to avoid cooking further, then drizzle 2 teaspoon oil and toss.
- Heat up the avocado oil in a large pan or wok. Cook the ginger and garlic until fragrant.
- Add in the shrimps, turmeric, cumin, smoked paprika and cook for one minute over high heat.
- Add in the bell pepper, coconut milk, drained tomatoes, salt, fish sauce and let simmer for three minutes.
- Add the noodles into the sauce and toss gently.
- Optional: garnish with cilantro leaves.
Notes
Prepare all the ingredients first so you can work fast once you start cooking.
Nutrition
Serving: 1Calories: 590kcalCarbohydrates: 62gProtein: 30gFat: 29gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 183mgSodium: 1213mgPotassium: 918mgFiber: 4gSugar: 3gVitamin A: 686IUVitamin C: 67mgCalcium: 165mgIron: 7mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Tried this recipe?Mention @platesbynat or tag #platesbynat!