Coconut Shrimp Noodle Bowl (Gluten Free)

I really enjoy spending time in the kitchen experimenting and creating. Sometimes when I come up with a dish I have no clue how it’s going to really taste. It could either taste like how you imagined it to be or it could be a major failure. DON’T WORRY, this dish was not a failure by any means.

When I was mapping out this recipe I wasn’t sure how noodles would taste with a coconut sauce. I knew that it would taste nice with shrimp. But the noodles went quite well with the coconut sauce. I even decided to cook the noodles in the sauce! BRILLIANT!!!

Coconut Shrimp Noodle Bowl

1 lb. Shrimp, thawed, peeled, and deveined

1 tbsp. EVOO

1 tsp. Sesame Oil

1 pkg. GF Noodles

2 Cloves Garlic, minced

1 tbsp. Ginger, minced

1 Can Coconut Milk

2 Cups Chicken Stock

Handful of Fresh Cilantro, chopped

2 Green Onions, chopped

1 Lime, juiced

Heat both the olive oil and the sesame oil in a pan over medium heat. Add the shrimp and season with salt & pepper. When the shrimp is cooked remove from the pan and set aside.

Add a little bit more olive oil to the pan. Toss in your garlic and ginger. Saute for about 1 min. then add in the coconut milk, chicken stock, noodles, cilantro, and green onions. Bring to a boil, reduce the heat and let simmer until the noodles are cooked. Your sauce will look thick, which is the way it’s supposed to look. If the sauce get’s too thick for you then add in a little extra chicken stock to thin it out.

IMG_2389Remove from the heat and add in a a few squeezes of lime juice. Add the shrimp back to the pan. Toss to combine.

Coconut Shrimp Noodle Bowl (Gluten Free)

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Ingredients

  • 1 lb. Shrimp thawed, peeled, deveined
  • 1 tbsp. EVOO
  • *1 tsp. Sesame Oil
  • 1 pkg. GF Noodles
  • 2 Cloves Garlic, minced
  • 1 tbsp. Ginger, minced
  • 1 Can Coconut Milk
  • 2 Cups Chicken Stock
  • Handful of Cilantro, chopped
  • 2 Green Onions, chopped
  • 1 Lime, juiced

Instructions

Heat the olive oil and the sesame oil in a pan over medium heat. Add the shrimp and season with salt and pepper. When the shrimp is cooked remove from the pan and set aside.

Add a little more olive oil to the pan. Toss in the garlic and ginger. Saute for about 1 min. then add in the coconut milk, chicken stock, noodles, cilantro, and green onions. Bring to a boil, then reduce the heat and let simmer until the noodles are cooked.

_Remove from the heat and add in the lime juice. Add the shrimp back to the pan. Toss to combine.

Notes

By the end of cooking, your coconut sauce will be thick, which is how you want it to look. If it's too thick for your liking you can add in a little bit more chicken stock to thin it out.

http://thekitchenrevival.com/coconutshrimpnoodlebowl/

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