Friday, June 1, 2012

Coconut Shrimp Noodle Salad

Coconut Shrimp Noodle Salad


INGREDIENTS:
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]
DIRECTIONS:

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.

Subscribe for free
Thank you for visiting Is Yummy. Receive the latest posts for free by subscribing to our RSS feed or email updates.

Stumble
Delicious
Technorati
Twitter
Facebook
Related Posts Plugin for WordPress, Blogger...

0 comments:

Post a Comment

Twitter Delicious Facebook Digg Stumbleupon Favorites More