TOASTED COCONUT OIL RECIPES

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TOASTED-COCONUT SHRIMP & NOODLE BOWLS RECIPE | EATINGWELL



Toasted-Coconut Shrimp & Noodle Bowls Recipe | EatingWell image

The key to getting these noodle bowls ready in a jiff is prepping all your ingredients and having them ready to go by the stove. Once you start cooking, things move fast!

Provided by Adam Dolge

Categories     Healthy Pasta and Noodle Recipes

Total Time 20 minutes

Number Of Ingredients 13

8 ounces vermicelli rice noodles, preferably brown rice
1 pound peeled and deveined raw shrimp (31-40 count)
3 tablespoons reduced-sodium tamari or soy sauce, divided (see Tip)
2 tablespoons cornstarch
½ cup low-sodium chicken broth
2 tablespoons apricot jam
1 tablespoon chile-garlic sauce
1 teaspoon toasted sesame oil
½ cup unsweetened shredded coconut
3 tablespoons canola oil, divided
1 medium yellow bell pepper, thinly sliced
8 ounces snow peas, trimmed
Fresh cilantro for garnish

Steps:

  • Prepare rice noodles according to package directions. Divide among 4 bowls.
  • Meanwhile, stir shrimp with 1 tablespoon tamari (or soy sauce) and cornstarch in a medium bowl. Set by the stove. Whisk broth, jam, chile-garlic sauce, sesame oil and the remaining 2 tablespoons tamari (or soy sauce) in a small bowl; set by the stove.
  • Add coconut and 1 1/2 teaspoons canola oil to a large skillet or wok and cook over medium-low heat until golden brown, 3 to 5 minutes. Remove to a paper-towel-lined plate.
  • Wipe out the pan. Add 2 tablespoons canola oil and heat over high heat until shimmering. Add the shrimp and cook, stirring occasionally, until pink on both sides, about 2 minutes. Transfer to a bowl.
  • Add the remaining 1 1/2 teaspoons canola oil, bell pepper and snow peas to the pan and cook until tender-crisp, 2 to 3 minutes. Add the broth mixture and the shrimp; cook until well glazed, 1 to 2 minutes. Divide the mixture among the bowls with the noodles. Top with the coconut and garnish with cilantro.

Nutrition Facts : Calories 557 calories, CarbohydrateContent 65 g, CholesterolContent 183 mg, FatContent 20 g, FiberContent 4 g, ProteinContent 30 g, SaturatedFatContent 7 g, SodiumContent 771 mg, SugarContent 9 g

HOW TO TOAST COCONUT - THE PIONEER WOMAN – RECIPES ...



How to Toast Coconut - The Pioneer Woman – Recipes ... image

I am a huge coconut fan and I love it right out of the bag, but toasted coconut is my absolute favorite.

Provided by Maria Lichty

Categories     main dish

Total Time 12 minutes

Prep Time 5 minutes

Cook Time 7 minutes

Yield 4 servings

Number Of Ingredients 1

1 c. Shredded Or Flaked Coconut

Steps:

  • Preheat oven to 325ºF. Place shredded or flaked coconut evenly on a large baking sheet that has been lined with a Silpat baking mat or parchment paper. Put the baking sheet on the middle rack and bake for 3 minutes. After 3 minutes, open the oven and gently stir the coconut with a spatula. Bake until the coconut is golden brown, about 3–4 more minutes. Remove from oven and cool completely. Note: Make sure you keep an eye on the toasted coconut. Once it starts to toast, it toasts quickly!

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