Thai Coconut Lime Shrimp Scampi over Shirataki Rice

Ingredients

• 12 pieces large shrimp, peeled and deveined
• 1 cup coconut milk (full fat)
• 2 tablespoons lime juice
• 1 tablespoon lemongrass, minced
• 3 whole leaves kaffir lime leaves
• 2 cloves garlic, minced
• 1 teaspoon fish sauce
• 1 tablespoon olive oil
• 12 ounces shirataki rice noodles
• 2 tablespoons fresh cilantro, chopped(optional)
• 1/4 teaspoon red pepper flakes(optional)

Instructions

1. 1

   Pat the shrimp dry and set aside.

2. 2

   Rinse the shirataki rice noodles under cold water, drain well, and gently squeeze to remove excess moisture.

3. 3

   Heat olive oil in a large skillet over medium-high heat; add minced garlic, lemongrass, and kaffir lime leaves, sauté for 1 minute until fragrant.

4. 4

   Add the shrimp to the skillet and cook 2‑3 minutes per side until pink and just cooked through; remove shrimp and set aside.

5. 5

   Pour coconut milk into the skillet, stir in lime juice, fish sauce, and red pepper flakes if using; simmer 4‑5 minutes, allowing the sauce to thicken slightly.

6. 6

   Return the shrimp to the pan, toss to coat, and cook an additional 1 minute.

7. 7

   In a separate pan, quickly stir‑fry the shirataki rice noodles for 2 minutes just to warm them.

8. 8

   Divide the noodles among three plates, spoon the coconut‑lime shrimp scampi over the noodles, and garnish with chopped cilantro if desired.