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Photo: Greg DuPree
Active Time:20 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8ouncesvermicelli rice noodles, preferably brown rice1poundpeeled and deveined raw shrimp (31-40 count)3tablespoonsreduced-sodium tamari or soy sauce, divided (see Tip)2tablespoonscornstarch½cuplow-sodium chicken broth2tablespoonsapricot jam1tablespoonchile-garlic sauce1teaspoontoasted sesame oil½cupunsweetened shredded coconut3tablespoonscanola oil, divided1mediumyellow bell pepper, thinly sliced8ouncessnow peas, trimmedFresh cilantro for garnish
Cook Mode(Keep screen awake)
Ingredients
8ouncesvermicelli rice noodles, preferably brown rice
1poundpeeled and deveined raw shrimp (31-40 count)
3tablespoonsreduced-sodium tamari or soy sauce, divided (see Tip)
2tablespoonscornstarch
½cuplow-sodium chicken broth
2tablespoonsapricot jam
1tablespoonchile-garlic sauce
1teaspoontoasted sesame oil
½cupunsweetened shredded coconut
3tablespoonscanola oil, divided
1mediumyellow bell pepper, thinly sliced
8ouncessnow peas, trimmed
Fresh cilantro for garnish
Directions
Prepare rice noodles according to package directions. Divide among 4 bowls.
Add coconut and 1 1/2 teaspoons canola oil to a large skillet or wok and cook over medium-low heat until golden brown, 3 to 5 minutes. Remove to a paper-towel-lined plate.
Wipe out the pan. Add 2 tablespoons canola oil and heat over high heat until shimmering. Add the shrimp and cook, stirring occasionally, until pink on both sides, about 2 minutes. Transfer to a bowl.
Add the remaining 1 1/2 teaspoons canola oil, bell pepper and snow peas to the pan and cook until tender-crisp, 2 to 3 minutes. Add the broth mixture and the shrimp; cook until well glazed, 1 to 2 minutes. Divide the mixture among the bowls with the noodles. Top with the coconut and garnish with cilantro.
Tip
People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.
Originally appeared: EatingWell Magazine, November 2021
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Nutrition Facts(per serving)557Calories20gFat65gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
