TOASTED-COCONUT SHRIMP AND NOODLE BOWLS
Makes: 4 servings
Active time: 20 minutes
Total time: 20 minutes
8 ounces vermicelli rice noodles, preferably brown rice
1 pound peeled and deveined raw shrimp (31-40 count)
3 tablespoons reduced-sodium tamari, divided
2 tablespoons cornstarch
cup low-sodium chicken broth 2 tablespoons apricot jam
1 tablespoon chile-garlic sauce
1 teaspoon toasted sesame oil
cup unsweetened shredded coconut 3 tablespoons canola oil, divided
1 medium yellow bell pepper, thinly sliced 8 ounces snow peas, trimmed
Fresh cilantro for garnish
1. Prepare rice noodles according to package directions. Divide among four bowls.
2. Meanwhile, stir shrimp with 1 tablespoon tamari and cornstarch in a medium bowl.
Set by the stove. Whisk broth, jam, chilegarlic sauce, sesame oil and the remaining
2 tablespoons tamari in a small bowl; set by the stove.
3. Add coconut and 1 teaspoons canola oil to a large skillet or wok and cook over medium-low heat until golden brown, 3 to 5 minutes. Remove to paper towel-lined plate.
4. Wipe out the pan. Add 2 tablespoons canola oil and heat over high heat until shimmering. Add the shrimp and cook, stirring occasionally, until pink on both sides, about 2 minutes. Transfer to a bowl.
5. Add the remaining 1 teaspoons canola oil, bell pepper and snow peas to the pan and cook until tender-crisp, 2 to 3 minutes. Add the broth mixture and the shrimp; cook until well glazed, 1 to 2 minutes. Divide the mixture among the bowls with the noodles. Top with the coconut and garnish with cilantro.
Note: People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.
Recipe nutrition per serving: 557 calories, total fat: 20 g, saturated fat: 7 g, cholesterol: 183 mg, carbohydrates: 65 g, fiber: 4 g, total sugars: 9 g, protein: 30 g, sodium: 771 mg, potassium: 396 mg, vitamin A: 1094 IU