By Richard Ingraham | Published on December 2, 2017
Lunchtime doesn’t need to be a high carb sandwich affair. Whip up this shrimp and noodle bowl to break from the mundane to feed your muscles the nutrients they worked so hard to deserve.
• 4 tablespoons coconut oil
• ½lb medium shrimp, peeled and de-veined
• ¼ cup yellow onion, thinly sliced
• ½ red bell pepper, sliced
• ½ orange bell pepper, sliced
• ¼ cup shiitake mushrooms, sliced
• 2 garlic cloves, minced
• 1 teaspoon freshly grated ginger
• 2 tablespoons red curry paste
• ¼ cup broccoli tops
• 2 cups unsweetened coconut milk
• 1 cup low-sodium chicken broth
• 1 tablespoon fish sauce
• 2 tablespoons fresh lime juice
• 1 cup rice noodles cooked
• 3 tablespoons fresh, chopped cilantro
• 2 green onions, sliced
• Kosher salt and fresh ground pepper
Step one: Heat two tablespoons of coconut oil over a medium heat in a large sauté pan. Add the shrimp, season and cook until opaque. Remove the shrimp from the pan, and reserve until ready for use.
Step two: Heat the remaining two tablespoons of coconut oil in a medium pot over a medium heat. Stir in the onions, peppers and mushrooms. Season and cook until the vegetables have softened slightly.
Step three: Add the garlic, ginger and curry paste, and stir to fully incorporate. This trio of flavor enhancers is also known to strengthen your immune system, fight inflammation and dampen post workout stiffness. Form with function.
Step four: Add coconut milk, broth, fish sauce and lime juice. Bring the mixture to a boil, then reduce the heat to low. Coconut milk tastes so good it should be bad for you, but it’s full of electrolytes that aid recovery and will also prevent fatigue.
Step five: Add broccoli, shrimp and cilantro, and simmer until the broccoli is cooked and shrimp are warmed through. The broccoli should be bright green. Place noodles in a bowl and cover with the shrimp, vegetables and green onions.
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Richard Ingraham is the private chef to NBA star Dwayne Wade and author of Eating Well to Win.