Ingredients
Units
Scale
For the sauce
- 2 tbsp almond butter
- 3 tbsp coconut aminos
- 1 tbsp coconut sugar
- 2 tsp rice vinegar
- 1 tsp garlic powder
- 1 tsp ginger powder
- Pinch of salt
For the bowls
- 4 oz rice vermicelli rice noodles
- 1 tbsp avocado oil
- 1/2 lb shrimp, peeled and deveined
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lime, halved
- 1 tbsp coconut aminos
- 2 cup green cabbage, shredded
- 1 head of romaine lettuce, chopped
- 1/2 cup carrots, shredded
- 1 cucumber, sliced thin
- 2 tbsp cilantro, chopped
- 4–8 mint leaves
Instructions
For the sauce
- Combine all of the ingredients in a bowl and whisk well until a creamy sauce forms. Set aside.
For the bowls
- Cook the noodles according to the package instructions. Strain and rinse with cold water, and set aside.
- Using a large pan, heat the avocado oil over medium heat. Add the shrimp and season with salt and pepper. Saute for 3-4 minutes, or until the shrimp is pink and cooked through. Top with half of the lime juice, and coconut aminos. Stir to coat and set the shrimp aside, allowing it to cool a bit.
- Assemble the bowls by dividing all of cooked noodles and shrimp between two bowls, as well as the vegetables and herbs. Top with sauce and toss to coat all of the ingredients in the sauce. Serve with lime wedges and enjoy!
- Prep Time: 20
- Cook Time: 10
- Category: Main Dishes
- Method: Stove Top