Chili Lime Shrimp with Thai Coconut Pan Noodles

Chili Lime Shrimp with Thai Coconut Pan Noodles is a recipe inspired by dreams of warmer weather. It’s a quick and super simple disht, and a healthy substitute for the greasy take-out version. If you’re yearning for a moment of temporary transport, or just looking for a snappy supper idea, head to the Asian aisle of the grocery store with this recipe in hand.

For added depth of flavor, I’ve used coconut oil, which is a high-heat cooking oil that infuses food with a subtle hint of the fruit and a layer of richness that you can’t achieve with most other cooking oils. If you can’t find coconut oil, then regular canola oil will suffice. Also, if you feel like firing up the BBQ, grilling the shrimp skewers would be a delicious alternative, you’ll just need to soak the skewers in water first, and also give your shrimp a little brush of oil before placing them on the grill.

Chili Lime Shrimp

  • 1 lb. colossal (U15) shrimp, peeled and deveined
  • 1 clove garlic, grated
  • 1 tsp. fresh ginger, grated
  • juice of 1 lime
  • ½ tsp. chili powder
  • ¼ tsp. salt
  • coconut or canola oil
  • pepper
  • 6-8” wooden skewers

1. Combine the shrimp, grated garlic and ginger, lime juice, chili powder, salt and a pinch of pepper in a bowl. Toss well to coat the shrimp thoroughly. Marinate for 30 minutes.

2. Skewer the shrimp, about 3-4 shrimp per skewer.

3. In a medium sauté pan, heat enough oil to coat the bottom of the pan. When the oil is hot, place a few skewers in the pan and cook for 2-3 minutes on each side. Serve over Thai Coconut Pan Noodles

Thai Coconut Pan Noodles

  • ½ lb. large rice noodles (the fat flat ones)
  • 1 clove ginger, grated
  • 2 tsp. ginger, grated
  • 1 bunch green onion, finely sliced whites & largely chop greens
  • 1 T. black vinegar (or rice vinegar)
  • 2 T. fish sauce
  • 2 T. soy sauce
  • 2 tsp. sugar
  • 1 can coconut milk
  • 1/3 c. water
  • juice of 1 lime
  • 1 c. bean sprouts
  • fresh Thai basil
  • coconut or canola oil

1. In a small sauce pan, heat enough oil to coat the bottom of the pan, and sweat garlic ginger, and the whites of the green onion.

2. Stir in vinegar, fish sauce, soy sauce, sugar, coconut milk and water. Allow to simmer, stirring occasionally, for 20-30 minutes to reduce sauce by about ½.

3. Cook noodles according to package directions, gently pat dry with a paper and set aside.

4. In a large sauté pan, heat enough oil to coat the bottom of the pan. When the oil is hot, toss together noodles, sauce and lime juice, and sauté for about a minute so that all the noodles are coated.

5. Serve with Chili Lime Shrimp, fresh bean sprouts, torn Thai basil, and remaining green onion greens.