Friday, June 1, 2012

Coconut Shrimp Noodle Salad

Coconut Shrimp Noodle Salad

Serves 2

  • 10 whole shrimp, peeled & de-veined
  • ½ cup shredded coconut
  • 1 egg white
  • Sea salt to taste
  • 8 ounces rice noodles [cooked per package instructions]
  • 1 large purple carrot, julienne
  • 1 small cucumber, thinly sliced
  • 2 large radishes, julienne
  • 2 handfuls mixed greens -or- chopped romaine
  • ¼ cup fresh mint leaves
  • ¼ cup Thai basil leaves
  • ¼ cup fresh lime juice
  • ¼ cup cane sugar
  • 2 Tablespoons fish sauce
  • ½ garlic clove, minced
  • ½ teaspoon crushed chilies
  • Mung bean -or- other kind of sprouts [optional]

Preheat oven to 350°F.

1. Coat shrimp with beaten egg white and coat with coconut.

2. Place shrimp on a sheet pan lined with parchment paper coated with coconut spray.

3. Bake for 15-20 minutes or until shrimp is opaque and coconut starts to color.

4. While shrimp is cooking, combine lime juice, sugar, fish sauce, garlic and chilies in a small bowl.

5. Fill bowls with lettuce then rice noodles.

6. Place shrimp and prepared vegetables over noodles and pour sauce over and enjoy.

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