Shrimp in a coconut basil base with vermicelli noodles

This is probably one of the most delicious things I've ever made! The shrimp goes perfectly with the vermicelli noodles because they don't over power it, and the coconut milk balances out the chillies perfectly. Try it out for a weekend dinner!

Ingredients

Makes three generous servings, four regular servings

• 150g-200g vermicelli (rice) noodles

• 4 strips of thick cut bacon slices, chopped

• 450g shrimp, peeled and detailed

• ¼ cup olive oil

• 2 tbsp honey

• 5 garlic cloves, finely minced

• 1 ½ inch ginger, grated

• 2 green chilies, seeded and sliced (or substitute with jalapeños)

• 3 tbsp salted butter

• 1 can coconut milk

• ¾ cup vegetable broth

• 6 mushrooms, sliced (not pictured but I regret not adding it!)

• 2 cups spinach, roughly chopped

• 1 tbsp soy sauce

• ¼ tsp turmeric

• ¼ cup basil, roughly chopped

• ½ lime juice

• ½ lime zest

• Sliced green chilies and green onion for topping

Directions

1. In a medium bowl, mix together the shrimp, olive oil, honey, garlic, ginger, and green chilies to combine well.

2. Cook vermicelli noodles as recommended on the packing.

3. Heat a large a pan over medium heat. Add the bacon until its crisp, about 5 minutes. Remove the bacon and place on a paper towel lined plate.

4. In the same pan, use a fork or slotted spoon to spoon out the shrimp from the marinade blend, and place on the hot pan to cook.

5. Season with salt and pepper and cook until the shrimp is pink, about 2-3 minutes per side. Use tongues or a flat spatula to flip the shrimp, you want all sides to be golden and crisp.

6. Add the rest of the shrimp marinade and butter. Continue to cook until the garlic begins to golden, about 1-2 minutes.

7. To the pan, add coconut milk, vegetable broth, mushroom, spinach, soy sauce, and turmeric. Combine well and let the mixture come to a boil, cook for 3-5 minutes, and then lower heat and cook for an additional 2-3 minutes, until the sauce begins to thicken.

8. Remove the pan from heat and add lime juice, lime zest, and basil. Stir well to combine.

9. Serve shrimp with coconut base over vermicelli noodles and top with green chilies and green onions.

Adapted from: Half Baked Harvest - https://www.halfbakedharvest.com/saucy-garlic-butter-shrimp/