Shrimp & Shirataki Noodle Red Curry
Servings: 2 servings
Calories: 434kcal
Ingredients
- 1 tsp Extra Virgin Olive Oil (divided)
- 8 ozs Shrimp (large, peeled, deveined)
- 1/4 tsp Sea Salt
- 1 cup Snap Peas (trimmed)
- 2 tbsps Shallot (sliced)
- 1/8 oz Lemongrass (chopped)
- 1 tbsp Thai Red Curry Paste
- 1 1/3 cups Canned Coconut Milk
- 12 ozs Shirataki Noodles (rinsed)
- 2 tbsps Cilantro (optional)
Instructions
- Warm half of the oil in a pot over medium heat. Season the shrimp with salt and add to the pot along with snap peas. Cook for three to four minutes or until cooked through. Transfer to a bowl.
- In the same pot, add the remaining oil. Add shallot and lemongrass, sauté for two minutes then add curry paste and cook for one more minute.
- Add the coconut milk to the pot. Bring to a simmer then add the noodles. Let it simmer for five minutes, then add the shrimp and snap peas back to the pot. Stir well and simmer for another minute.
- Divide evenly between bowls. Top with cilantro and enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to three days.Serving Size
One serving is equal to approximately two cups.More Flavor
Add garlic, bell pepper, and/or lime juice.No Snap Peas
Use broccoli instead.
Nutrition
Calories: 434kcal | Carbohydrates: 13g | Protein: 27g | Fat: 31g | Cholesterol: 183mg | Sodium: 680mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1913IU | Vitamin C: 8mg | Calcium: 103mg | Iron: 4mg
