Coconut Sugar Recipe: Thai Coconut Lime Chicken
Coconut-Lime-Marinated Vegetable Noodles and Shrimp
Jun 26, 2019
These coconut milk and lime tossed veggie noodles will make your dining room table feel like an island getaway.
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Yields: 4 servings
Total Time: 0 hours 25
light coconut milk
1 tsp. low-sodium soy sauce
1-inch piece fresh ginger
fresh cilantro, including stems
scallions, thinly sliced, white and dark green parts separated
large thick carrot (at least the diameter of a quarter, about 5 oz)
medium zucchini (12 to 14 oz. total)
red pepper, cut into small thin pieces
large cooked shrimp
- Finely grate the zest of 1 lime into a large bowl, then squeeze in the juice of all the limes (you should get about 1/3 cup). Whisk in the coconut milk and soy sauce. Finely grate in the garlic, ginger, and half the red chile.
- Remove the seeds from the remaining chile half and thinly slice it; set aside. Finely chop the cilantro stems and add to the bowl along with the white scallion parts; mix to combine.
- Spiralize the carrot on the finest noodle blade, then the zucchini on a slightly larger noodle blade. Toss the noodles in the coconut milk mixture; let sit 10 minutes.
- After 10 minutes, fold in the pepper, shrimp, and cilantro leaves. Sprinkle with remaining scallions and chile.
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Date: 09.12.2018, 07:55 / Views: 92452