Fiery Honey-Coconut Shrimp Bowl

Name: Fiery Honey-Coconut Shrimp Bowl
Ingredients: 3/4 pound fresh or frozen medium shrimp in shells; 2 tablespoons refined coconut oil, divided; 4 green onions; 2 cups (about 6 ounces) sliced, stemmed shiitake mushrooms; 2 tablespoons finely chopped fresh ginger; 1 tablespoon finely chopped lemongrass (or 1 teaspoon finely shredded lemon peel); 4 cloves garlic, minced; 2 cups low-sodium seafood stock; 2 cups water; 1 (14-ounce) can coconut milk (not reduced-fat or lite); 4 ounces dry buckwheat soba noodles; 2 cups fresh baby spinach leaves; 2 teaspoons soy sauce (or to taste); 1/4 cup (3 ounces) honey; 2 tablespoons Sriracha sauce; 1/4 cup coconut chips (flakes), toasted

www.deliciousliving.com

This filling shrimp bowl is reminiscent of something you might find in a Thai restaurant, but easy enough to make at home. Don’t skip the Sriracha-honey topping—it takes this dish to the next...

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Ingredients

3/4 pound fresh or frozen medium shrimp in shells
2 tablespoons refined coconut oil, divided
4 green onions
2 cups (about 6 ounces) sliced, stemmed shiitake mushrooms
2 tablespoons finely chopped fresh ginger
1 tablespoon finely chopped lemongrass (or 1 teaspoon finely shredded lemon peel)
4 cloves garlic, minced
2 cups low-sodium seafood stock
2 cups water
1 (14-ounce) can coconut milk (not reduced-fat or lite)
4 ounces dry buckwheat soba noodles
2 cups fresh baby spinach leaves
2 teaspoons soy sauce (or to taste)
1/4 cup (3 ounces) honey
2 tablespoons Sriracha sauce
1/4 cup coconut chips (flakes), toasted