Spicy Coconut Shrimp (DF, GF, GAPS)

If you’ve ever tried the “Miracle Noodles”, you may know that they are a little bit of  an acquired taste!
They are touted as a miracle pasta replacement with no calories and since they are all fiber, they fill you up and keep you happy! Well, yes and no.
Personally I have found that they are NOT a universal pasta replacement. Putting them together with anything Italian just doesn’t taste right, so the notion of spaghetti carbonara, or spaghetti bolognaise and all that … not so much. In fact the taste and texture in that combination is downright disturbing . At least for me. If you like them that way, more power to you!

I have however found that they can be VERY tasty in certain dishes. They tend to be Thai, Japanese and Chinese dishes and all of a sudden the noodles don’t seem misplaced, but just right – like it should be!
Then they taste more akin to rice noodles and they just work!
One of my favorite recipes to use the Shirataki Noodles, is the Spicy Coconut Shrimp Shirataki!

For Paleo/SCD or GAPS, replace the Shirataki Noodles with zucchini noodles, or cauliflower rice.



Spicy Coconut Shrimp Shirataki

Printable Recipe

Serves 4

2 tablespoon coconut oil
1/4 cup very finely sliced onion (or less)
1 tablespoon minced garlic (optional)
2 teaspoons minced fresh ginger
1.5 tablespoons coriander
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
1/8 teaspoon dried turmeric ( I usually have the whole root frozen and just grate about  1 teaspoon in with my rasp)
1 cup canned chopped tomatoes, drained
2 1/2 cups unsweetened coconut milk
1/2 cup water
3/4 teaspoon sea salt
1 1/2 lbs. large shrimp, peeled and cleaned
3/4 cup fresh cilantro, roughly chopped
Juice of 1/2 lime

Shirataki noodles **OR rice OR zucchini noodles OR cauliflower rice

Heat oil in large skillet on med-high heat. Add onions and stir cook for a couple of minutes, then add garlic and ginger, cook 2 minutes.
Add the spices and tomatoes and cook for a couple of minutes, then add coconut milk, water and salt.
Simmer until thickened, about 10 minutes.
Add shrimp, simmer, stirring for 5 minutes. The shrimp should all be pink and cooked. Last, stir in cilantro and lime juice.

Either serve over shirataki noodles, or add the noodles/rice to the pan, let it heat through for a minute and serve. I prefer to add the noodles to the sauce and give it a couple of minutes to absorb the flavors, so I serve my husband’s over basmati rice and then add my Shirataki Noodles to the pan!

** A note on the preparation of the Shirataki noodles. They can smell a little “fishy” when they first come out of the package. Rinse them thoroughly through a sieve or colander with running cold water. Then I like to empty them onto some folded kitchen towels to dry them off a bit. Just spread them out on the towel and pat them dry. Leave them on there while you cook the rest of the meal. They won’t be fishy anymore and they will absorb the taste of the sauce much better in their somewhat dryer state!

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