Coastal Delight: Shrimp Sizzles with Garlic Butter and Coconut Milk – Gluten-Free, Dairy-Free, Serves 4
- 8 oz gluten-free rice noodles
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 red chili, thinly sliced
- 1 can (13.5 oz) coconut milk
- 2 tablespoons vegan butter
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Directions:
Cook the rice noodles according to the package instructions. Drain and set aside. In a large pan, heat olive oil over medium heat. Add minced garlic and sliced chili. Sauté for about 1-2 minutes until fragrant. Add the shrimp to the pan, season with salt and black pepper, and cook for 2-3 minutes on each side or until they turn pink and opaque. Remove the shrimp from the pan and set aside. In the same pan, add coconut milk and dairy-free margarine. Stir well and let it simmer for 2-3 minutes, allowing the flavors to meld. Adjust the seasoning with salt and pepper to taste. Add the cooked rice noodles to the pan with the coconut sauce. Toss to coat the noodles evenly. Gently fold in the cooked shrimp, ensuring they are well coated with the sauce. Divide the garlic butter shrimp and coconut milk noodles among serving plates. Garnish with fresh cilantro and serve with lime wedges on the side. In a bowl, beat together dairy-free cream cheese, softened coconut oil, maple syrup, and vanilla extract until smooth. Once the rolls have cooled slightly, spread the cream cheese frosting over the top. Bring a hand mixer or whisk, and beat until smooth and creamy. Once the cake is baked and cooled, spread the prepared coconut custard evenly over the top of the cake.
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