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Coconut Shrimp & Rice Noodles

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Coconut Shrimp & Rice Noodles

4.3 from 7 votes
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Course: Main Course
Cuisine: Asian
Keyword: coconut shrimp, dairy free, rice noodles
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 688kcal


  • 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


  • 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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Calories: 688kcal | Carbohydrates: 81g | Protein: 41g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 229mg | Sodium: 1268mg | Fiber: 10g | Sugar: 15g

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