INGREDIENTS:

  • 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

DIRECTIONS:

  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 translucent
  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