Monthly Recipes

Crusted Shrimp with Coconut Curry Rice Noodles & Pineapple Salsa

August 2018
Category: Main Course  Gluten Free  Dairy Free  

Serves 4
 
Curry Sauce
1 TB avocado oil
4 cloves garlic
1 small onion, chopped
¼ Serrano pepper, chopped (seeds and membrane removed)
11/2 tsp cumin
1 tsp ground coriander
2 tsp fresh ginger, chopped
1 tsp lemongrass, chopped
4 TB soy sauce or coconut aminos
11/2 TB fish sauce
1 TB honey
2 tsp sambal oelek,or to taste
¾ cup full fat coconut milk
½ cup cilantro plus extra for garnish
1 lime, juice and zest
200 grams wide rice noodles
 
Shrimp
1 lb large shrimp, peeled
2 eggs
2 TB coconut milk
Pinch of Salt
1 - 1½ cups coconut curry nut crumbs
2 TB avocado oil
 
Pineapple Salsa
1 cup fresh pineapple, diced small
1 tsp serrano pepper, finely diced (or to taste)
½ red bell pepper, diced
1 green onion, sliced
½ lime, juiced
Salt to taste
 
To prepare salsa
Mix all ingredients in a bowl and set aside in the fridge.
 
To prepare curry sauce
Sauté the garlic, onion, serrano, ginger and lemon grass in half the oil over medium high heat until tender, about 5-8 minutes, stirring often. Add in remaining oil along with cumin and coriander. Continue to cook for 2 more minutes stirring frequently. Remove from heat, place in a blender and blend with coconut milk, soy sauce, fish sauce, honey cilantro, sambal and lime zest until smooth. Taste for seasoning. Add back into the pan and simmer for a further 5 minutes.
 
While sauce is simmering bring a large pot of water to boil. Add in rice noodles and simmer for 5 minutes, stirring often until JUST tender, do not over cook. Drain and rinse under cold water to stop them from cooking further
 
To prepare Shrimp
Mix together the eggs and coconut milk with salt. Place the nut crumbs or bread crumbs on a plate
Dip the shrimp in the eggs and then press on the crumbs, set aside on a plate until they are all coated.
Heat a skillet with oil over medium setting. When hot add in shrimp and gently sauté 2 minutes a side, being careful when flipping over. Set cooked shrimp aside. Add noodles to the same frying pan and pour over the curry sauce, toss well to combine. Squeeze in fresh lime juice, divide among 4 bowls and top with shrimp. Garnish with salsa and fresh cilantro
 
 

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