Coconut‑Rice Noodle Shrimp Fiesta
When you want a protein‑packed dinner that feels indulgent yet stays in the 30‑minute window, this Coconut‑Rice Noodle Shrimp Fiesta is your go‑to. The bright citrus and fragrant ginger marry perfectly with the delicate shrimp, while the coconut‑rice noodles give that exotic, satisfying texture. It’s pantry‑friendly, Instagram‑ready, and ready for anyone on the go.
Ingredients
- 12 oz medium shrimp, peeled and deveined
- 2 tbsp coconut oil
- 1 cup pre‑cooked coconut‑rice noodles, drained
- 2 tbsp lime juice
- 2 tbsp low‑sodium soy sauce
- 1 tbsp honey
- 1 tsp fresh grated ginger
- 1 clove garlic, minced
- ½ tsp chili flakes (optional)
- ½ cup chopped cilantro
- ½ lime, sliced into wedges
- Salt and pepper, to taste
Instructions
- Whisk lime juice, soy sauce, honey, ginger, garlic, and chili flakes in a small bowl. Set aside.
- Heat coconut oil in a large skillet over medium‑high heat for 1–2 minutes.
- Add shrimp and season with salt and pepper; sauté about 2 minutes per side until pink and opaque.
- Pour the citrus‑ginger sauce over the shrimp, cooking for another minute until it bubbles and thickens slightly.
- Stir in the coconut‑rice noodles, tossing to coat evenly. Add a splash of lime juice to keep the noodles moist.
- Cook 1 minute more, allowing the noodles to warm through and absorb the sauce.
- Fold in cilantro, adjust seasoning with salt/paper if needed.
- Plate immediately, garnish with lime wedges and extra cilantro, and serve hot.
Chef's Note
Pro tip: Use a skillet with a lid; covering the shrimp for the first minute traps steam and cooks shrimp even faster while keeping it juicy.
Make-Ahead Tips
Noodles can be cooked the day before and refrigerated. Keep the shrimp, sauce, and lime wedges separate; combine everything just before serving.
Substitutions
Replace shrimp with scallops or firm white fish. Swap coconut‑rice noodles for fettuccine or riced cauliflower for a lower‑carb option. Use avocado oil instead of coconut oil for a milder flavor.