Coconut Shrimp Vermicelli Salad

Informations supplémentaires

30 min. | 533 kcal | easy | Even better the next day | Printable version

1. Setup Zest the lime. Thinly slice the cucumber. Roughly chop the mint. Grate the carrot or cut it into a fine julienne. Peel the shrimps.

2. Prepare the sauce In a bowl, whisk 100 ^2P | 160 ^3P ml of coconut milk with the lime zest, the juice of half a lime and the sweet chili sauce. Season to taste. Reserve.

3. Cook the vermicelli Bring a pot of water to a boil. Cook the vermicelli and edamame in boiling water for 2-3 minutes. Drain and rinse under cold water to cool.

4. Toast the coconut Heat a skillet over medium high heat. Toast the coconut shavings 3-4 minutes until colored. Remove from the skillet.

5. Cook the shrimp Add a drizzle of oil to the pan over medium high heat. Cook the shrimp 4-6 minutes until pink and cooked through. Add salt and pepper to taste.

6. Plate your dish Serve the vermicelli with the vegetables, shrimps, sauce, mint and coconut flakes. Add lime juice to taste. Bon appétit!

10unitWild Argentina Shrimps

100mlCoconut Milk

160gRice Vermicelli

1unitFresh Mint

1unitLebanese Cucumber(s)

1unitCarrot(s)

1unitLime

20gCoconut Flakes

60mlSweet Chili Sauce

120gEdamame

What you need pan, tongs, pot, strainer, bowl, whisk

533 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 62g

21%

fat 22g

34%

cholesterol 157mg

52%

fiber 6g

24%

protein 26g

saturated 16g

80%

sodium 753mg

31%

sugar 14g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg