Coconut Shrimp with Brown Rice Noodles

Coconut Shrimp with Brown Rice Noodles

My four year olds favorite food in coconut shrimp, he asks for it all the time. He helped to make this dish and gave it two thumbs up at the taste testing!

Serves approximately 4 -6 people

1 bag of 14-16 count Shrimp, cleaned and cooked (easiest to use)

1 box Brown Rice Noodles (we use Annie Chun's)

1 Can Coconut Milk

1/4 Cup finely shredded coconut for garnish

1 small Yellow Onion, Chopped

2 Cloves garlic, smashed

1 Medium Red Bell Pepper, sliced

1 bunch Kale, remove the center rib and chop finely

4 Carrots, sliced into match sticks 

3 Tablespoons Bragg Liquid Amino

2 Tablespoons Coconut Oil

salt and pepper to taste

 In a large Skillet heat the Coconut Oil over medium high heat. Add the smashed garlic and onions and stir until onions become soft and start to brown.

Add the Carrots, Red Bell Peppers, and Kale, continue stirring. Add 1/4 Cup water and cover pan for 3 minutes.

In large pot, prepare the Brown Rice Noodles per the package directions.

Stir the Skillet with Veggies and carefully add the de-thawed shrimp. Add the Coconut milk and the Bragg's Liquid Amino's. Continue to stir until thoroughly heated.

Add the prepared rice noodles to Shrimp and Vegetable combination and combine. 

Salt and Pepper to taste.

In a small pan carefully toast the coconut over medium high heat. Continue to move the coconut to prevent burning.

Arrange your food on your plate and garnish with toasted coconut - ENJOY!