These shrimp just scream "eat me, eat me" and YOU CAN!
Boiled shrimp, shrimp scampi, shrimp on a stick, shrimp...oh, hey there. Sorry, you caught me in a "Forrest Gump" moment for a second there. But I guess you've already figured out what this recipe contains, huh?
Shrimp never tasted better than with the incredible taste of coconut and ginger mixed with the hottest noodles on the planet right now -- SHIRATAKI! You'll be having them begging to come back for more with this delightful low-carb recipe!
THAI COCONUT-GINGER SHRIMP FETTUCCINI
2 packages of House Foods Tofu Shirataki Fettuccine Shape
2 tablespoons Tropical Tradition Coconut oil
1/2 small onion, finely chopped
1 tablespoon peeled and grated fresh ginger
3 garlic cloves, pushed through a press
1/8 teaspoon red pepper flakes (or more, to taste)
2 tomatoes, seeded and chopped
2/3 cup Taste of Thai unsweetened coconut milk
2 pounds large shrimp, peeled and deveined
Salt and pepper
3 tablespoons chopped fresh basil or cilantro
1. Prepare noodles according to package directions. In a non-stick skillet, toss noodles over medium-high heat until dry. Set aside.
2. Heat oil in a large nonstick skillet over medium heat. Cook onion 3 minutes, until softened. Stir in ginger, garlic, and red pepper flakes; cook 1 minute more. Add tomatoes and coconut milk. Cook 10 minutes or until mixture thickens.
3. Add shrimp to skillet. Cook 3-4 minutes, until cooked through. Add fettuccini and stir until throughly heated. Add salt and freshly ground black pepper to taste. Sprinkle with cilantro before serving.
Prep time: 20 minutes
Bake/Cook time: 20 minutes
Does this inspire you to come up with your own shirataki noodle recipe? If so, then you may want to enter the "Livin' La Vida Shirataki Recipe Contest" I am conducting right now with the GRAND PRIZE WINNER getting a FREE THREE-MONTH SUPPLY OF KONJAC SHIRATAKI NOODLES! WOW! Wouldn't you like to win that prize? Click here to find out more about this special contest during the month of April.