Enjoy a great mix of flavors with our Spicy Coconut Shrimp-Rice Noodle Salad. This Spicy Coconut Shrimp-Rice Noodle Salad with crisp red peppers, toasted coconut and chili-garlic sauce is full of delicious flavor.
What You Need
Original recipe yields 6 servings
4 oz. rice stick noodles, uncooked
1/2 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp. chili-garlic sauce
2 Tbsp. grated gingerroot
1 lb. uncooked deveined peeled medium shrimp
1 red pepper, cut into strips
1 cup shredded carrots
3 green onions, cut into 1-inch lengths
1 cup BAKER'S ANGEL FLAKE Coconut, toasted, divided
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Let's Make It
Cook noodles as directed on package. Meanwhile, mix dressing, chili-garlic sauce and ginger until blended.
Heat 1/4 cup dressing mixture in large skillet on medium-high heat. Add shrimp; cook 4 to 5 min. or until shrimp turn pink, stirring frequently.
Place shrimp in large bowl. Add vegetables, noodles, remaining dressing mixture and 1/2 cup coconut; mix lightly.
Sprinkle with remaining coconut.
This colorful pasta salad can be prepared ahead of time. Refrigerate up to 24 hours before serving.
How to Toast Coconut
To create a crispy texture and complex flavor, toast BAKER'S ANGEL FLAKE Coconut before using. MICROWAVE METHOD: Spread coconut in microwaveable pie plate; microwave on HIGH 3 min. or until lightly browned, stirring every minute. OVEN METHOD: Spread coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Watch carefully as coconut can burn easily!
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.