Friday, March 8, 2013

Almond butter thai coconut shrimp on zuchinni noodles

I received a lot of requests for this recipe ! so here goes ...

Almond butter thai coconut shrimp on zuchinni noodles 

  • 16 Raw shrimps ( I used fresh ones) 
  • 1 tbsp coconut oil 
  • 1/4 cup Almond butter
  • 1/2 can of coconut milk (I try and look for the one that has just coconut and water in the list of ingredients) and I stay away from lite 
  • Fresh Cilantro to taste
  • 1 tbsp Epicure Thai spices ( I would probably have used red curry paste if you don't have Epicure spices ) 
  • 1 tsp of thai green chilli pepper finely chopped 
  • lime juice
  •  6 small Zucchinis

Heat your coconut oil in a skillet over medium high heat. Add the green chili to the skillet and let cook a bit then add the peeled and cleaned shrimps, let sear on both sides and then add the coconut milk (I tried to use the creamier part of the milk) and almond butter let shrimp simmer for 2 minutes, add lime juice and let shrimp cook thru the total cooking time for the shrimp depending ont he size should be between 3 to 5 minutes ... don't over cook!!! add chopped cilantro. 

For the Zucchini noodles: 

Julienne all 6 zucchinis with a julienne peeler and steam them for 2 minutes in the microwave. You still want them to have a bite .. not mushy so it's better to undercook. 

Serve the shrimp over the noodles and enjoy ! 

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