Coconut-Shrimp Noodles

Coconut-Shrimp Noodles
Servings: 6 Prep 10 mins Cook 350°F 12 mins


  • 1/2 cup sweetened coconut flakes
  • 1 can (14 ounces) chicken broth
  • 2 tablespoons cornstarch
  • 1 can (8 ounces) crushed pineapple
  • 1/4 cup frozen orange-juice concentrate
  • 2 tablespoons cream of coconut
  • 2 packages (3-3/4 ounces each) cellophane noodles
  • 2 cups snow peas, cut in half
  • 1 cup matchstick carrots
  • 1 pound cooked shrimp, peeled

Make It

1. Heat oven to 350 degrees F. Bake coconut on a baking sheet 10 to 12 minutes, until golden brown.

2. In a saucepan, heat broth to boiling. In a small bowl, combine cornstarch with 2 tablespoons water, then whisk into boiling broth. Boil for 1 minute, whisking constantly. Stir in pineapple, orange-juice concentrate, and cream of coconut. Turn heat to low.

3. In a serving bowl, combine noodles, snow peas, and carrots. Cover with boiling water, and let sit for 4 minutes; stir in cooked shrimp, and let sit 1 minute more. Drain well and toss with sauce. Sprinkle with toasted coconut.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 331, Fat, total (g): 5, carb. (g): 53, fiber (g): 3, pro. (g): 19, Percent Daily Values are based on a 2,000 calorie diet.