Garlic Butter Shrimp w/ Coconut Milk – Dive into a culinary paradise with our Garlic Butter Shrimp and Coconut Milk Noodles! This gluten-free and dairy-free masterpiece is a feast for your senses. Imagine succulent shrimp, perfectly cooked and bathed in a luscious coconut milk sauce, infused with the richness of vegan butter and the aromatic magic of garlic and chili. Tossed with gluten-free rice noodles, every forkful is a symphony of flavors – spicy, creamy, and utterly satisfying. Garnished with fresh cilantro and served with lime wedges, it’s a culinary journey that’s not just a meal but a celebration of taste. Gather ’round, food enthusiasts; this one’s a game-changer!
Gluten-Free, Dairy-Free, Serves 4
- 8 oz gluten-free rice noodles
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 red chili, thinly sliced
- 1 can (13.5 oz) coconut milk
- 2 tablespoons vegan butter
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Directions:
Cook the rice noodles according to the package instructions. Drain and set aside. In a large pan, heat olive oil over medium heat. Add minced garlic and sliced chili. Sauté for about 1-2 minutes until fragrant. Add the shrimp to the pan, season with salt and black pepper, and cook for 2-3 minutes on each side or until they turn pink and opaque. Remove the shrimp from the pan and set aside. In the same pan, add coconut milk and dairy-free margarine. Stir well and let it simmer for 2-3 minutes, allowing the flavors to meld. Adjust the seasoning with salt and pepper to taste. Add the cooked rice noodles to the pan with the coconut sauce. Toss to coat the noodles evenly. Gently fold in the cooked shrimp, ensuring they are well coated with the sauce. Divide the garlic butter shrimp and coconut milk noodles among serving plates. Garnish with fresh cilantro and serve with lime wedges on the side.
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