Name: Shrimp Vermicelli Salad
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Ingredients: 14 Large Peeled and Deveined Shrimp; 1 Cup Light Coconut Milk; 1 Teaspoon Fresh Ginger, minced; 1 Lime, juiced; 1.5 Tbsp Tamari or soy sauce; 1 tsp brown sugar; 1/2 tsp kosher salt; 1/2 cup cucumber, thinly sliced; 1/2 cup carrots, julienned; 1 cup lettuce, chopped; 2 cups rice vermicelli noodles; cilantro, optional

Description

A salad that is anything but boring!!!

Ingredients

Scale

14 Large Peeled and Deveined Shrimp
1 Cup Light Coconut Milk
1 Teaspoon Fresh Ginger, minced
1 Lime, juiced
1.5 Tbsp Tamari or soy sauce
1 tsp brown sugar
1/2 tsp kosher salt
1/2 cup cucumber, thinly sliced
1/2 cup carrots, julienned
1 cup lettuce, chopped
2 cups rice vermicelli noodles
cilantro, optional

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Instructions

In a medium-size bowl, combine coconut milk through salt. Add shrimp and marinate in the refrigerator for at least 30 minutes.
During that time, pour boiled water over the rice noodles in a large baking dish and let noodles soak for about 5-10 minutes or until tender. Drain and pat dry.
In a large skillet heat pan to medium-high heat and add shrimp. Cook 4 minutes on each side until cooked through.
Assemble rice noodles, lettuce, cucumbers, carrots, cilantro, and shrimp.

Keywords: fodmap safe salads, vermicelli salads, fodmap safe recipes