Fiery Honey-Coconut Shrimp Bowl

This filling shrimp bowl is reminiscent of something you might find in a Thai restaurant, but easy enough to make at home. Don’t skip the Sriracha-honey topping—it takes this dish to the next level.

Fiery Honey-Coconut Shrimp Bowl

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Servings

4 people

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Ingredients

• 3/4 pound fresh or frozen medium shrimp in shells
• 2 tablespoons refined coconut oil, divided
• 4 green onions
• 2 cups (about 6 ounces) sliced, stemmed shiitake mushrooms
• 2 tablespoons finely chopped fresh ginger
• 1 tablespoon finely chopped lemongrass or 1 teaspoon finely shredded lemon peel
• 4 cloves garlic, minced
• 2 cups low-sodium seafood stock
• 2 cups water
• 1 (14-ounce) can coconut milk not reduced-fat or lite
• 4 ounces dry buckwheat soba noodles
• 2 cups fresh baby spinach leaves
• 2 teaspoons soy sauce or to taste
• 1/4 cup (3 ounces) honey
• 2 tablespoons Sriracha sauce
• 1/4 cup coconut chips (flakes), toasted

Ingredients 3/4 pound fresh or frozen medium shrimp in shells 2 tablespoons refined coconut oil, divided 4 green onions 2 cups (about 6 ounces) sliced, stemmed shiitake mushrooms 2 tablespoons finely chopped fresh ginger 1 tablespoon finely chopped lemongrass or 1 teaspoon finely shredded lemon peel 4 cloves garlic, minced 2 cups low-sodium seafood stock 2 cups water 1 (14-ounce) can coconut milk not reduced-fat or lite 4 ounces dry buckwheat soba noodles 2 cups fresh baby spinach leaves 2 teaspoons soy sauce or to taste 1/4 cup (3 ounces) honey 2 tablespoons Sriracha sauce 1/4 cup coconut chips (flakes), toasted

Servings 4 people Print Recipe

Instructions

1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp with cold water; pat dry with paper towels. In a 4- to 6-quart pot, cook shrimp in 1 tablespoon hot oil over medium-high heat for 2–3 minutes or until shrimp are opaque and lightly browned, turning once. Using a slotted spoon, transfer shrimp to a plate; set aside.
2. Trim green tops off green onions. Cut green tops crosswise into 1-inch slices; reserve for later. Thinly slice white bottoms on onions and add to same pot along with remaining 1 tablespoon oil and mushrooms. Cook 3–5 minutes or until mushrooms are browned, stirring occasionally. Add ginger, lemongrass (if using the lemon peel, add it later), and garlic. Cook for 30 seconds, stirring constantly.
3. Add stock, water, and coconut milk; bring just to boiling. Add soba noodles; return to boiling. Reduce heat and simmer, uncovered, about 8 minutes or until noodles are tender, stirring occasionally. Add shrimp and green onion tops. Cook for 1 minute to heat through. Remove from the heat and stir in spinach, soy sauce, and lemon peel (if using).
4. Ladle soup into shallow bowls. In a small bowl combine honey and Sriracha; drizzle sauce over each serving. Sprinkle with coconut chips and serve immediately.