Spicy Shrimp Noodle Bowl


25 medium shrimp, raw peeled no tail
1 Bell pepper, red chopped
2 teaspoons Ginger root, minced
1/2 large Onion, chopped
1 cup Coconut Milk
1 1 teaspoon coconut oil (virgin)
1 each Vegetable Bouillon Cubes, GoBio
1 cup Water
1 tablespoon Spices, curry powder
1/2 cup tomato, diced
4 stalks celery, chopped
juice from 1 lime, divided
1 jalapeno pepper, minced
2 tablespoons sesame seeds, raw
4 tablespoons chopped green onion
2 teaspoons Lime Zest
1 teaspoon Sriracha Hot Chili Sauce
1 cup Rice noodles, cooked


1. Marinade shrimp in 1/2 lime juice, sriracha, salt & pepper to taste
2. Heat coconut oil over medium heat in large skillet
3. Saute onion, ginger, jalapeno and garlic for 1-2 minutes or until onions are soft and
4. Add peppers, celery, tomatoes, lime zest and the other 1/2 lemon juice and cook for another 3-
4 minutes.
5. Add coconut milk and stock and cook for 5 minutes
6. Add shrimp and cook until just pink (about 5 minutes)
7. Remove from heat and serve over cooked rice noodles, garnish with chopped green onion and
sesame seeds.

Makes 4 servings

Nutrition Information per Serving:

Calories: 316, Fat: 19.35g, Carb: 27.35g, Protein: 11.81g, Fiber: 5g, Sugars: 5g

Posted in: Diabetes Friendly, Gluten Free, Low Carb, Main Dishes