Rice Noodle, Shrimp and Veggie Stirfry

Good Morning,

So I finally bit the bullet last night and concocted a healthy dinner worth a photo! lol :) . I made a creamy coconut peanut sauce for the veggies and noodles, it was an adaptation of a recipe I found online but did not have all the ingredients. For the sauce I blended (in my bullet) 1/2 cup of light coconut milk, a couple of table spoons of peanut butter, some garlic, and a few tablespoons of soy sauce. I then sautéed my veggies in coconut oil……..mmmmmmmmmm. I used zucchini, red pepper and the rest I have to admit were from a pre-cut bag including: snap peas, carrots and broccoli. After the veggies were mostly cooked I threw in a few shrimp for protein, I went heavy on the veggies and light on the shrimp. I cooked up some brown rice noodles, tossed it all together and sprinkled the dish with crushed peanuts! Yummy.  I have the leftovers for my lunch today.

2 thoughts on “Rice Noodle, Shrimp and Veggie Stirfry

  1. Yummy!! The photo looks great! The one thing I would do with it is use a small mirror or white reelcftor to put a little bit more light on the tomato and zucchini in the foreground. Nice work!

    • The Great thing about shrimp is that it goes with so much. Just like in the movie Forest Gump, Bubba keeps saniyg how you can use shrimp for anything. I love that part of the movie because its so true. You can serve shrimp with a crisp white whine with the shrimp cold, say a shrimp cocktail, or have a nice Meritage wine with it with these coconut shrimp or a pasta dish.

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