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.