Thai-Inspired Coconut Shrimp

Ingredients

• 350g peeled, raw shrimp

• 1 tbsp honey

• 1/2 inch fresh ginger, grated

• 2 cloves garlic, smashed

• 1 tbsp olive oil

• 90g coconut milk (1/2 cup)

• 2 big handfuls spinach

• Juice from 1/2 lime

• 2 tsp fish sauce

• Green onion, Thai basil, and cilantro for garnish

Directions

In a bowl, mix together shrimp, honey, ginger, and garlic. Let sit for a few minutes while you prepare your rice noodles per directions on the package. ⁣For lower carb options, you could use zucchini noodles or spaghetti squash.⁣

Heat a pan on med-high with olive oil, then place your shrimp and let cook on each side (about 2 min). Reduce the head to med-low and add coconut milk, spinach, lime juice and fish sauce (can be omitted if you don't have any handy).⁣

Let simmer until the spinach wilts. Plate on top of your noodles of choice and garnish with herbs of choice and green onion.

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Macros for everything but the noodles: 293 calories / 25g protein / 11g carbs / 17g fat