Jalapeño Shrimp with Coconut Rice Noodles
Easy and quick Thai takeout right in your own home! This dish will leave you wanting more and is truly slurp-worthy. It is packed with shrimp, rice noodles, jalapeno, coconut milk, soy, fresh herbs, and lime juice. This is a must try and only take 20 minutes to make!
Servings: 4
Calories: 561kcal
Ingredients
- 8 oz rice noodles
- 1-1½ lbs shrimp peeled & deveined
- ¼ cup olive oil
- ¼ cup honey
- 3 garlic cloves minced
- 2-3 jalapeños chopped (spicer- keep seeds in/ less spicy- de seed)
- ½ cup soy sauce
- 1 can coconut milk (14 ounces)
- ⅓ cup cilantro chopped
- 2 tbsp rice vinegar
- 3 tbsp ghee or butter
- 2 tbsp fish sauce
- 2 limes juice
- green onions & cilantro for topping
Instructions
- Cook rice noodles according to packaged directions.
- In a medium size bowl, toss together shrimp, half of the olive oil, honey, garlic and jalapeños.
- Heat the rest of the olive oil in a large skillet over medium heat. Add shrimp and marinade into skillet. Cook the shrimp about 2-4 minutes on each side. Remove shrimp once cooked.
- In the same skillet, reduce heat and add the soy sauce, cilantro, rice vinegar, butter, fish sauce, and lime juice. mix until well combined.
- Mix in the coconut milk.
- Bring to a boil and then reduce to low heat. Add shrimp back into the skillet and cook for an additional 2-3 minutes.
- To serve, spoon sauce and shrimp into bowl over the rice noodles. Top with green onions and/or cilantro.
Notes
Macronutrients (per serving)
Protein 28g
Net Carbs 34g
Fats 34g
*All nutritional information is an estimate*