Sweet Shrimp with Rice Noodles in Coconut Sauce Recipe

Last week, I found some extra large shrimp on sale for $8.99 per pound, so I purchased two pounds. When I got home, I made it my job to find the best looking recipe that included shrimp in it to prepare and I’d say I hit a home run with what I found. You’re going to love this dish as much as I do – I promise. You need to like shrimp though. That’s the only catch.

The Recipe

This dish includes all the right ingredients. From garlic to coconut to rice noodles and spinach, it’s all in there. The best part about it is definitely the sauce. The flavors are so spot on. They’re sweet from the honey and smooth from the coconut and just downright outstanding from the garlic and the ginger. All of this combined with plump shrimp that’s been marinaded and then fried brings it home. I can tell you that after eating a bowl of this combination on top of a bed of rice noodles last night, I was a happy man.

Ingredients

Serves: 4

8 Ounces Thin Rice Noodles
2 Pounds Extra Large Shrimp, Peeled and Cleaned
1/4 Cup Extra-Virgin Olive Oil
2 Tablespoons Honey
5 Teaspoons Garlic, Minced
2 Teaspoons Ground Ginger
1 Red Bell Pepper, Chopped Fine
1/4 Cup Fresh Basil, Chopped
3 Tablespoons Salted Butter
1 14-Ounce Can Coconut Milk
1 Tablespoon Oyster Sauce
3 Cups Spinach, Chopped
4 Tablespoons Lemon Juice
4 Scallions, Chopped
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper

Step-by-Step Instructions

I’d like to thank Half Baked Harvest for this recipe. The author of this one truly knocked it out of the park.

Toss Shrimp in Marinade

Add the shrimp to a large bowl and then add in the olive oil, honey, garlic, ginger and red bell pepper. Mix everything together very well and let sit for about ten minutes.

Cook the Rice Noodles

Bring six cups salted water to a boil in a large pot on your stove top. When the water is boiling, add in the rice noodles and stir well. Let them cook for approximately four minutes or until they’re tender. After this time, pour the noodles into a colander and then run them under cold water until they’re cool. Noodles like this need to be rinsed off or they’ll clump up and that’s never a good thing.

Fry the Shrimp

Warm a large skillet over medium-high heat. When the pan is to temperature, use a slotted spoon to add in just the shrimp mixture while leaving the marinade behind in the bowl. Let the shrimp cook for about five minutes, turning each one over about half way through. Each shrimp should be a good color by this point. After that, add the marinade that’s still in the bowl to the skillet and also add the butter, salt and pepper. Let everything cook for another three minutes, stirring occasionally. Basically, the first part of this step is to cook the shrimp through and the second part is to add even more color than the first step did. The marinade will begin to caramelize and that’s going to add a lot of flavor to the dish.

When all this is done, scoop half the shrimp out of the pan and set aside. You’ll use these to top the dishes with during plating.

Make the Sauce

With the heat still on and half the shrimp still in the skillet, go ahead and add in the coconut milk, 1/2 cup water, spinach and oyster sauce. Mix well and let simmer for five minutes.

When finished, turn off the heat and add in the lemon juice and the basil. Stir these ingredients into everything else.

Plate & Serve

To plate this dish, divide the rice noodles between bowls, then add the sauce and shrimp from the skillet to each as well. Then add the reserved shrimp to each plate and finally, top everything with the scallions.

The Final Shrimp & Spinach Over Rice Noodles

I absolutely loved everything about this dish. There was so much flavor it was falling out of my pockets. It was delicious and I’m excited to share the recipe with you. If you make this one for yourself, please let me know how things turned out in the comment section below. Thanks for reading!