Name: Saucy Garlic Butter Shrimp With Coconut Milk And Rice Noodles Recipe
Total time: 30 min
Yield: 6
Cuisine: Asian

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Perfect for busy weeknights when you're looking for something a little more special, but still quick, healthy-ish, and DELICIOUS.

How to make Saucy Garlic Butter Shrimp With Coconut Milk And Rice Noodles Recipe

Tieghan Gerard

Crawler

Asian

<p>Perfect for busy weeknights when you're looking for something a little more special, but still quick, healthy-ish, and DELICIOUS.</p>

rice noodles

strips thick cut slices bacon, chopped

raw jumbo shrimp, peeled and deveined

extra olive oil

honey

cloves garlic, finely chopped or grated

fresh ginger, grated

jalapeños, seeded and chopped

fresh cilantro OR basil, roughly chopped

salted butter

coconut milk

fish sauce

baby spinach or kale, roughly chopped

juice and zest from a lime

sliced jalapeño pepper and green onions, for serving

1. In a medium size bowl, toss together the shrimp, olive oil, honey, garlic, ginger, and jalapeños. Toss well to combine. 2. Cook rice noodles according to packaged directions.3. Heat a large skillet over medium heat. Add the bacon and cook until crisp and the fat has rendered, about 5 minutes. Remove the bacon from the pot and drain on a paper towel lined plate.4. Working with the same skillet, use a slotted spoon to scoop the shrimp out of the marinade, reserving the marinade, and into the hot skillet, season with salt and pepper. Cook the shrimp until pink, about 2-3 minutes per side. Add the reserved marinade, the butter and a large pinch of pepper. Continue to cook the shrimp in the butter until the garlic begins to caramelize and turn light golden brown, about another 1 to 2 minutes. Remove half the shrimp and reserve for topping. 5. To the skillet, add the coconut milk, 1/3-1/2 cup water, spinach, and the fish sauce. Stir to combine, bring the mixture to a boil, cook 3-5 minutes, until warmed through. Remove from the heat and stir in the lime juice and zest, and the cilantro, or basil.6. To serve, divide the noodles among bowls. Spoon the sauce and reserved shrimp and bacon over the noodles. Top with peppers and green onions. Enjoy!

step 1

HalfBaked Harvest