INGREDIENTS:
6 oz. Udon noodles
1 lb. medium shrimp, peeled and deveined
1 T minced garlic,
2 t smoked paprika
1 t freshly black pepper,
1 T vegetable oil
¾ C coconut milk
⅓ C mayonnaise (high quality store bought or homemade)
¼ C sweet chili sauce (available in any grocery store) or substitute 3 T honey
1 T minced ginger
2 t minced lime zest
2 t Sriracha
2 T lime juice
2 T chopped cilantro
Garnish with chopped peanuts and scallions
METHOD:
Cook udon noodles in a pot of boiling salted water according to package directions; drain and set aside.
Toss shrimp with garlic, paprika, and black pepper. Heat oil in a skillet over medium-high heat. Add shrimp and cook until pink but still tender and moist. Transfer to a plate.
Whisk together coconut milk, mayonnaise, chili sauce, ginger, zest, Sriracha in same skillet. Mix well and bring up to a boil. Reduce heat to low and simmer sauce until slightly thickened. Stir in lime juice.
Add udon noodles, cooked shrimp, and cilantro back to skillet and heat through. Place on serving platter and garnish with peanuts and scallion.
Serves 2 with leftovers
