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.
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, Can of coconut milk/ cream, and lemon juice. Once the kale is wilted add in nutritional yeast and stir.
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.