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Grilled shrimp with coconut milk and rice noodles
Grilled shrimp with coconut milk and rice noodles

Grilled shrimp with coconut milk and rice noodles

Preparation 15 min
Cooking time 12 min
Servings 4


  • 3 limes
  • 2 garlic cloves, chopped
  • 1 pinch of dried chili pepper
  • 30 ml (2 tbsp) fresh ginger, grated
  • 30 ml (2 tbsp) soy sauce
  • 25 ml (1 tbsp + 2 tsp) sesame oil
  • 1 can of 400 ml (13 1/2 oz) of coconut milk
  • Salt and freshly ground black pepper
  • 16 or 20 shrimp (depending on size), peeled and deveined
  • 1 package of 225 g (1/2 lb) of rice noodles
  • 1 red bell pepper, cut into small squares
  • 2 green onions, thinly sliced
  • 45 ml (3 tbsp) fresh coriander, chopped


  1. In a bowl, grate the zest of 2 limes and squeeze the juice.
  2. Add half the garlic, a pinch of chili pepper, half the ginger and 15 ml (1 tbsp) soy sauce.
  3. Add 15 ml (1 tbsp) sesame oil and 125 ml (1/2 cup) coconut milk. Season with salt and pepper. Stir well.
  4. Add the shrimp, stir gently and marinate in the refrigerator for 20 minutes.
  5. Meanwhile, cook the noodles for 3 minutes in salted boiling water with the rest of the coconut milk. Drain.
  6. Cool in cold water and drain again.
  7. In another bowl, grate the zest of the third lime and squeeze the juice.
  8. Add the red bell pepper, the green onions and the rest of the ginger, the garlic, the soy sauce and the sesame oil.
  9. Season generously with pepper. Stir well. Set aside.
  10. Preheat the barbecue to high heat. Scrub and lightly oil the grills.
  11. Remove the shrimp from the marinade.
  12. Grill for 1 to 2 minutes on each side.
  13. Reheat the noodles in the microwave.
  14. Add the pepper mixture. Stir.
  15. Shape a nest of noodles on each plate.
  16. Surround with a ring of grilled shrimp.
  17. Sprinkle with coriander and serve.
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