Black Pepper Shrimps and Garlic Noodles

The super fast Thai shrimp noodle bowl that looks like takeout, but tastes so much better…and it’s healthier too!

Ingredients

Ingredients
Servings:
g
Shrimps
tbsp
Corn Starch
tsp
Ground Turmeric
tsp
Ground Ginger
tsp
Black Pepper
tbsp
Sesame Oil
g
Honey
ml
Soy Sauce
tbsp
Rice Vinegar
tsp
Red Pepper Flakes
ml
Water
g
Rice Noodles
Shallots
g
Broccoli
tsp
Lime Zest
tbsp
Lime Juice
g
Fresh Basil
tbsp
Salted Butter
Garlic Clove
ml
Coconut Milk

Instructions

Preparing In The Kitchen
  1. Rinse the shrimp with cold water and pat dry. In a medium bowl, toss together the shrimps, cornstarch, turmeric, ginger, black pepper, and 1 tablespoon sesame oil.
  2. In a glass jar, combine the honey, soy sauce, rice vinegar, red pepper flakes, and water.
  3. Cook rice noodles according to package instructions. Peel and finely chop the shallots. Wash the basil, shake dry, pluck the leaves from the stems and roughly chop. Wash the broccoli, pat dry, remove the florets from the stalk and cut into bite-sized pieces.
  4. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. When the oil shimmers, add the shrimps and fry all over for about 5 minutes, until they become slightly crispy. Add the shallots and broccoli, cook another 2-3 minutes, until the broccoli is charring. Pour in the honey/soy sauce mix and bring the sauce to a boil over medium-high heat and cook until the sauce coats the shrimps, about 5 minutes. Remove from the heat and stir in the lime zest, lime juice, and the basil.
  5. Meanwhile, heat a medium skillet over medium heat. Peel and finely chop the garlic cloves. Add the butter and garlic. Cook until the garlic begins to caramelize and turn light golden brown, about 1-2 minutes. Stir in the coconut milk and let it cook for 3-5 minutes, until warmed through. Remove from the heat and toss the noodles with the sauce.
  6. Serve the noodles topped with shrimps and garnish with fresh basil.

Preparing In The Kitchen
  1. Rinse the shrimp with cold water and pat dry. In a medium bowl, toss together the shrimps, cornstarch, turmeric, ginger, black pepper, and 1 tablespoon sesame oil.
  2. In a glass jar, combine the honey, soy sauce, rice vinegar, red pepper flakes, and water.
  3. Cook rice noodles according to package instructions. Peel and finely chop the shallots. Wash the basil, shake dry, pluck the leaves from the stems and roughly chop. Wash the broccoli, pat dry, remove the florets from the stalk and cut into bite-sized pieces.
  4. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. When the oil shimmers, add the shrimps and fry all over for about 5 minutes, until they become slightly crispy. Add the shallots and broccoli, cook another 2-3 minutes, until the broccoli is charring. Pour in the honey/soy sauce mix and bring the sauce to a boil over medium-high heat and cook until the sauce coats the shrimps, about 5 minutes. Remove from the heat and stir in the lime zest, lime juice, and the basil.
  5. Meanwhile, heat a medium skillet over medium heat. Peel and finely chop the garlic cloves. Add the butter and garlic. Cook until the garlic begins to caramelize and turn light golden brown, about 1-2 minutes. Stir in the coconut milk and let it cook for 3-5 minutes, until warmed through. Remove from the heat and toss the noodles with the sauce.
  6. Serve the noodles topped with shrimps and garnish with fresh basil.

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