Saucy Garlic Butter Shrimp with Coconut Milk and Rice Noodles.
Ingredients
- 8 ounces rice noodles
- 3 strips thick cut slices bacon, chopped
- 1 1/2 pounds raw jumbo shrimp, peeled and deveined
- 1/4 cup extra olive oil
- 2 tablespoons honey
- 4-6 cloves garlic, finely chopped or grated
- 1 inch fresh ginger, grated
- 2 jalapeños, seeded and chopped
- 1/4 cup fresh cilantro OR basil, roughly chopped
- 3 tablespoons salted butter
- 1 can (14 ounce) coconut milk
- 1 tablespoon fish sauce
- 2 cups baby spinach or kale, roughly chopped
- juice and zest from 1/2 a lime
- sliced jalapeño pepper and green onions, for serving
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Instructions
- 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.
- 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!
Source
Original recipe: View Original
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