Coconut Shrimp & Rice Noodles
Ingredients
- 8 ounce rice noodles, dry
- 1/4 cup soy sauce, gluten free
- 1 tablespoon vinegar, rice wine
- 1 medium lime
- 2 teaspoon honey
- 2 teaspoon sesame oil
- 1 teaspoon ginger root, fresh
- 1 clove garlic
- 2 cup edamame, shelled
- 3/4 cup coconut flakes
- 1/3 cup flour, whole wheat
- 1 large egg
- 1 pound shrimp, peeled and deveined
- 3 tablespoon coconut oil
Serve With
- 2 cup strawberries
Instructions
- Cook noodles as directed on package and set aside covered. In a small bowl whisk together soy sauce, rice wine vinegar, juice of lime, honey, sesame oil, grated ginger and minced garlic clove. Set aside.
- Steam shelled edamame; set aside.
- Combine coconut and flour. In a separate bowl, whisk egg. Place the dish with whisked egg next to the flour mixture; then place a clean plate next to the flour mixture. Add a serving plate beside the skillet to place your cooked shrimp.
- Dip each shrimp into egg, then flour mixture, and place onto clean plate. Continue until you have coated all shrimp.
- Heat a large skillet over medium-high heat; add coconut oil. Once melted, add shrimp in a single layer. Cook until golden on each side and cooked through; 2-3 minutes per side. Place cooked shrimp aside on clean plate until all the shrimp have been cooked.
- Toss rice noodles with sauce and edamame. Serve with shrimp and strawberries.
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Nutrition
Calories: 688kcal | Carbohydrates: 81g | Protein: 41g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 229mg | Sodium: 1268mg | Fiber: 10g | Sugar: 15g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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