I don’t eat enough fish. Do you eat enough fish? Does anyone eat enough fish? We don’t eat enough fish. But then there’s the scare of eating too much fish. Like, mercury or whatever? Where is the sweet spot for how much fish to eat? We don’t reach for it very often, and I’m not sure why. Shrimp is really good for pasta or vegetables or anything. And since it’s the one seafood I do (kinda) keep in rotation, it’s I am guessing the type of seafood that doesn’t “count” like salmon. Should I be overthinking seafood and fish this much?
Andddd David just reminded me shrimp is a crustacean not a fish.
ONE PAN COCONUT SHRIMP & NOODLES
Serves 3-4
1 tablespoon olive oil
1 tablespoon sesame oil
1 pound shrimp, peeled and deveined
3 cloves garlic, minced
1 yellow bell pepper, diced
14 ounces coconut milk
2 cups vegetable stock
7 ounces pad thai noodles
2 teaspoons sriracha sauce
1 cup cilantro, chopped
1 lime, juiced
Salt & pepper
Heat oils over medium-high heat in a skillet. Add shrimp, salt, and pepper, cooking until seared. Remove shrimp from pan.
Saute garlic and bell pepper for 1-2 minutes. Add coconut milk, vegetable stock, pad thai noodles, sriracha sauce, and cilantro.
Bring to a boil, then reduce to a simmer until noodles are cooked, about 5-7 minutes. Return shrimp to pan and add lime juice.
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 pound shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1 yellow bell pepper, diced
- 14 ounces coconut milk
- 2 cups vegetable stock
- 7 ounces pad thai noodles
- 2 teaspoons sriracha sauce
- 1 cup cilantro, chopped
- 1 lime, juiced
- Salt & pepper
- Heat oils over medium-high heat in a skillet.
- Add shrimp, salt, and pepper, cooking until seared. Remove shrimp from pan.
- Saute garlic and bell pepper for 1-2 minutes.
- Add coconut milk, vegetable stock, pad thai noodles, sriracha sauce, and cilantro.
- Bring to a boil, then reduce to a simmer until noodles are cooked, about 5-7 minutes. Return shrimp to pan and add lime juice.
Adapted from Bev Cooks.