Here’s another fresh seafood and Thai recipe that combines some of our favorite flavors and foods- sweet chili sauce, coconut, and shrimp. In the summer, we love cooking with shrimp! It’s low in calories, quick to cook, and it’s incredibly versatile. While there are many steps to this recipe, you can break it into smaller pieces and prepare some things ahead of time. For example, the shrimp can be prepared and cooked ahead of time and gently warmed when ready to add in and serve. The vegetables and sauce can also be prepared ahead and placed into a skillet to be warmed when ready to complete the meal. The one item we would not recommend cooking ahead is the rice noodles as they will get incredibly sticky and do not reheat well. These are best cooked the night you intend to indulge in this dish. This meal is great for an easy summer dinner! It’s light, refreshing, and has just the right amount of spiciness.

Serves: 4-5 people

Ingredients

• 1 1/2 pounds shell-on shrimp, raw
• 6 ounces Napa cabbage
• 1 large carrot
• 1 large zucchini
• 3 tablespoons olive oil
• 1/3 cup sweet chili sauce
• 1/3 cup shredded coconut, toasted
• 2 teaspoons red curry paste
• 2/3 cup coconut milk
• 1 teaspoon fish sauce
• 4 ounces rice noodles
• fresh Thai basil, a few sprigs (optional but recommended)

Method of Preparation

1. Peel and devein shrimp, place into a medium sized bowl, then set aside in the fridge.
2. Using a food processor (4mm grating disc) or by hand, shred the Napa cabbage, carrot, and zucchini. **Wash leaves of Napa cabbage before shredding.
3. Add 3 tablespoons of olive oil to a large skillet and turn to medium-low heat. Add in the shredded vegetables and sauté for 12-14 minutes. (until semi-soft)
4. Bring a medium pot of water to a boil and leave boiling until step 7.
5. Remove shrimp from fridge, add in the sweet chili sauce and toasted coconut. Stir and lay each piece flat on a large sheet tray. Bake in a 350F oven for 4-6 minutes. Remove promptly and set aside. Shrimp should be pink on the outside and white on the inside.
6. You should have about 3-5 minutes remaining on your timer for the vegetables. At this point, add in the red curry paste, fish sauce, and coconut milk. Stir to combine. When timer has finished, turn off the heat.
7. Add the rice noodles to the boiling water (see step 4) and cook according to package instructions – typically no longer than 5 minutes. Drain imediately with a fine sieve.
8. Add the noodles to the skillet with the sautéed vegetables and toss to combine.
9. Serve the rice noodles and vegetables alongside the toasted coconut shrimp.

**Optional: Add in the fresh Thai basil at the very end and garnish with a few remaining sprigs.

Enjoy!