Cilantro & Lime Shrimp over Rice Noodles
A Yummy Asian Fusion DishEverybody loves Asian Fusion cuisine these days so I've been creating dishes with that unique Asian flair. Here's one of my first forays - you'll love it.Print Pin Rate
- 8 oz rices noodles
- 1/4 cup coconut oil
- 3 tablespoon low-sodium soy sauce
- 3 tablespoon tamari
- 1 teaspoon honey
- 1 teaspoon Sriracha
- 1/4 teaspoon wasabi
- 2 large shallots, thinly sliced and separated into rings
- 6 clove garlic, coarsely chopped
- 2 medium limes, zest and juice
- 1 lb large shrimp, shelled and de-veined (seasoned with salt and pepper)
- 2 scallions, finely chopped
- 1/4 teaspoon crushed red pepper
- 1/2 cup chopped cilantro
- lime wedges, for serving
- Bring a large pot of water to a boil. Add the noodles and cook, stirring, until tender, 2 minutes. Drain.
- In a medium bowl, combine 2 tbsp of the oil with soy sauce, tamari, agave syrup, sriracha and wasabi.
- Add the noodles and toss.
- In a skillet, heat 1 tbsp of the oil.
- Add the shallots and cook over moderate heat, stirring, until golden brown and crisp, 3 min.
- Using a slotted spoon, transfer the shallots to paper towels.
- Add the garlic to the skillet and cook over low heat until golden and crisp, 2 min.
- Transfer the garlic to paper towels.
- Light a grill or preheat a grill pan. In a bowl, combine the lime zest and juice with the remaining 1 tbsp of oil.
- Stir in the shrimp and season with salt and pepper.
- Grill the shrimp over high heat, turning once, until glazed and just white throughout, 3 min.
- Arrange the noodles on a large platter.
- Sprinkle with the scallions, cilantro, crushed red pepper and the fried shallots and garlic.
- Arrange the shrimp on top, sprinkle with chopped cilantro and serve with lime wedges alongside.
Calories: 580kcal | Carbohydrates: 72g | Protein: 39g | Fat: 16g