We’re diving headfirst into these Chili Coconut Shrimp Bowls!
4 oz fresh or defrosted shrimp
2 oz rice noodles or any favorite pasta
1/4 cup coconut aminos (or soy sauce + 2 tsp brown sugar)
1 tsp Big Horn toasted sesame or garlic oil
1 clove minced garlic
chili garlic sauce or sriracha, to taste
1/8 tsp sesame seeds
Directions: Whisk marinade ingredients together. Simmer in a small saucepan for 2-3 minutes, until fragrant. Optional: add a few tsp of cornstarch/arrowroot starch to thicken. Add defrosted shrimp and cook for 3-5 minutes, or until pink and done. Remove from heat and toss with sauce. Add to cooked noodles and broccoli. Enjoy!