This is quick to come together recipe that will make any weeknight dinner feel just a little more special. The shrimp is sautéed to a lightly browned perfection with notes or garlic, ginger and just a tad bit of spice and then is layered over rice noodles dressed in a beautiful coconut milk sauce.

Recipe by: Half Baked Harvest

MAKES

4-6 servings

Prep Time: 15 minutes

Total Time: 30 minutes

INGREDIENTS

8 ounces rice noodles

3 strips thick cut bacon, cooked and chopped

1 1/2 pounds raw jumbo shrimp, peeled and deveined

1/4 cup extra olive oil

2 tablespoons honey

4-6 cloves garlic, finely chopped or grated

1 inch fresh ginger, grated

2 jalapeños, seeded and chopped

1/4 cup fresh cilantro OR basil, roughly chopped (use you personal favorite)

3 tablespoons salted butter

1 can (14 ounce) coconut milk

1 tablespoon fish sauce

2 cups baby spinach or kale, roughly chopped

1/2 lime, zested and juiced

sliced jalapeño pepper and green onions, for garnish

METHOD

• In a medium size bowl, toss together the shrimp, olive oil, honey, garlic, ginger, and jalapeños. Toss well to combine. 

• Cook rice noodles according to packaged directions.

• Heat a large skillet over medium heat. Add the bacon and cook until crisp and the fat has rendered, about 5 minutes. Remove the bacon from the pot and drain on a paper towel lined plate.

• Working with the same skillet, use a slotted spoon to scoop the shrimp out of the marinade, reserving the marinade, and into the hot skillet, season with salt and pepper. Cook the shrimp until pink, about 2-3 minutes per side. Add the reserved marinade, the butter and a large pinch of pepper. Continue to cook the shrimp in the butter until the garlic begins to caramelize and turn light golden brown, about another 1 to 2 minutes. Remove half the shrimp and reserve for topping. 

• To the skillet, add the coconut milk, 1/3-1/2 cup water, spinach, and the fish sauce. Stir to combine, bring the mixture to a boil, cook 3-5 minutes, until warmed through. Remove from the heat and stir in the lime juice and zest, and the cilantro, or basil.

• To serve, divide the noodles among bowls. Spoon the sauce and reserved shrimp and bacon over the noodles. Top with peppers and green onions. Enjoy!