Description
Quick Coconut Shrimp Noodles are a flavorful and easy weeknight dinner featuring tender shrimp and rice noodles tossed in a creamy coconut sauce infused with garlic, ginger, lime, and a touch of red curry spice. This one-skillet dish is ready in just 25 minutes, combining vibrant vegetables and a delicious balance of savory, sweet, and tangy flavors.
Ingredients
Noodles
- 8 oz rice noodles
Shrimp & Protein
- 1 lb large shrimp, peeled and deveined
Vegetables
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
Sauce & Seasonings
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (13.5 oz) coconut milk
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp honey or brown sugar
- 1 tsp red curry paste
- ½ tsp salt
- ¼ tsp black pepper
Garnish & Serving
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Cook Noodles: Prepare the rice noodles according to the package instructions. Once cooked, drain the noodles and set them aside to keep warm.
- Cook Shrimp: Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and black pepper, then add to the skillet. Cook the shrimp for 2 to 3 minutes per side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced red bell pepper and broccoli florets. Cook for 3 to 4 minutes until they become slightly tender but still crisp.
- Add Aromatics: Add minced garlic and grated ginger to the skillet with the vegetables. Cook for about 30 seconds, stirring constantly to release their flavors without burning.
- Make Sauce: Pour in the coconut milk, soy sauce, lime juice, honey (or brown sugar), and red curry paste. Stir well to combine all ingredients and bring the mixture to a gentle simmer. Let it cook for 2 to 3 minutes until the sauce slightly thickens.
- Combine Noodles and Shrimp: Return the cooked noodles and shrimp to the skillet. Toss everything together thoroughly to coat the noodles and shrimp evenly with the creamy coconut sauce.
- Garnish and Serve: Remove the skillet from heat. Garnish the dish with fresh cilantro and serve hot with lime wedges on the side for squeezing over the top.
Notes
- Adjust the amount of red curry paste to suit your preferred spice level, adding more for extra heat or less for milder flavor.
- Incorporate additional vegetables such as thinly sliced carrots, snap peas, or fresh spinach for added color, nutrition, and texture.
- This recipe can be made gluten-free by using gluten-free soy sauce or tamari.
- For a vegan version, substitute shrimp with tofu or tempeh and ensure no animal-based ingredients are used.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
