This has been one of my favorite cookbooks as of lately Plant Paradox Cookbook. I try not to have shrimp too often but I was intrigued by the use of kale and the miracle noodles. Both of these ingredients I have not cooked with before and I think this dish came out great and I definitely will make it again. This was a quick dinner and possibly the longest part was deveining the shrimp.
With the leftover coconut cream, I put mine in an ice cube tray that I can add to a smoothie later. YUM
You can make this dish vegetarian by omitting the shrimp and adding in your favorite steamed or grilled veggies. I think it would go great with some broccoli or bell peppers.
I used an off brand of the miracle noodles and it came out just fine.
1/4 Cup extra- virgin olive oil ( I used Coconut oil)
1 Yellow Onion ( original recipe calls for brown onion
3 Cloves Garlic
6 Oz Wild Caught Shrimp deveined
2 Cups thinly sliced kale
Juice of 1 lemon
2 Tbs Nutritional Yeast
1 can Coconut cream or full fat coconut milk
1 Package Miracle Noodles
1. Heat Olive Oil over medium heat.
2. Add in onion, cook for 3-4 minutes until translucent
3. Add in diced garlic and shrimp and cook for a few minutes until shrimp are pink on the outside.
4. Reduce heat to low and add in kale, coconut cream, and lemon juice. Once the kale is wilted add in nutritional yeast.
5. Cook for 3-4 minutes and add in the miracle noodles and cook an additional 2. Ready to serve.
Cooking miracle noodles.
1. Bring a pot of salted water to a boil.
2. Remove your noodles and rinse them under cold running water for 2-3 minutes.
3. Transfer noodles to boiling water and cook for 2-3 minutes
4. In a dry pan over medium-low heat stir the dry noodles to get rid of some of the moisture. I cooked mine for about 5 minutes.