Ginger Garlic Butter Shrimp with Rice Noodles
Why we love it:
- 8 ounces Rice Noodles
- 4 cloves Garlic (divided)
- Fresh Ginger (about a 1 inch piece - divided)
- 11⁄2 pounds Shrimp (peeled and deveined, I like 26/30s)
- 1 teaspoon Soy Sauce
- 1 teaspoon Kosher Salt
- 3 Tablespoons Unsalted Butter (divided)
- 1 Bell Pepper (Orange, Yellow or Red)
- 1 can Coconut Milk (14 ounce)
- 1 pound Sugar Snap Peas
- 1 cup Vegetable Stock
- 1 Tablespoon Fish Sauce
- 1⁄2 teaspoon Brown Sugar
- 1 Lime (zest and juice)
- 1⁄4 cup Cilantro (optional)
Cook noodles according to package instruction - some ask you to boil them like spaghetti, some prefer a soaking technique. Drain when done.
2. GARLIC + GINGER
Meanwhile, mince the garlic and ginger together but divide it in half. Add ½ to a large bowl and set aside.
Lay defrosted shrimp out on a baking sheet or flat surface lined with a paper towel. Use another one to pat them nice and dry. Mix them in the bowl with ½ of the garlic and ginger. Add the soy sauce and a pinch of the salt. Toss to coat.
Heat a large flat-bottomed pot over medium heat. Melt ½ of the butter and sear about ½ of the shrimp until they’re golden brown, then flip and cook the other side. Generally, it’s about 2 - 3 minutes per side. When done, remove to a plate and set aside. Repeat with the rest of the butter and shrimp. Remove.
To the same pan, without wiping it out, add the rest of the minced garlic and ginger. Dice the bell pepper and add it in. Sauté for 2 minutes.
6. COCONUT MILK
Add the coconut milk and broth and bring to a simmer.
Trim the strings off the peas if needed and slice them in ½ on a dramatic angle. Toss them in the simmering sauce.
Add the fish sauce, brown sugar, zest and juice of the lime and stir. Taste it and perhaps add more salt if needed to balance the flavors. Add the noodles and the shrimp all in and stir to warm them through.
Divide everything evenly among bowls and garnish with cilantro.