Shrimp Coconut Noodles
Dive into the vibrant flavors of this Shrimp Coconut Noodles recipe, a creamy and satisfying dish that effortlessly marries Thai-inspired ingredients with quick, one-pan convenience. Succulent shrimp are sautéed with fragrant garlic, ginger, and red curry paste, then simmered in a luscious coconut milk sauce for a blend of spicy, tangy, and sweet notes. Crisp bell peppers and snow peas bring a burst of color and crunch, while tender rice noodles soak up the rich, aromatic sauce. Finished with a squeeze of lime and fresh garnishes like cilantro and green onions, this dish is a perfect choice for an easy weeknight dinner or an impressive meal to wow your guests. Ready in just 35 minutes, this gluten-free recipe is a must-try for lovers of creamy noodles and bold Asian-inspired flavors.
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Recipe Information
Ingredients
- 500 grams Shrimp (peeled and deveined)
- 200 grams Rice noodles
- 400 ml Coconut milk
- 2 tablespoons Vegetable oil
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 tablespoons Red curry paste
- 1 tablespoon Fish sauce
- 1 tablespoon Lime juice
- 1 teaspoon Brown sugar
- 1 Bell pepper (thinly sliced)
- 100 grams Snow peas
- 2 tablespoons Fresh cilantro (chopped)
- 2 Green onions (sliced)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Soak the rice noodles in warm water according to package instructions, typically 10-15 minutes, until softened. Drain and set aside.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the minced garlic and grated ginger to the pan, sautéing for about 1 minute until fragrant.
Stir in the red curry paste and cook for another minute to release the flavors.
Add the shrimp to the skillet, seasoning with salt and black pepper, and sauté for 2-3 minutes until they turn pink and are partially cooked. Remove the shrimp from the pan and set aside.
Pour the coconut milk into the skillet, along with the fish sauce, lime juice, and brown sugar. Stir well to combine.
Add the sliced bell pepper and snow peas. Simmer for 3-4 minutes until the vegetables are tender but still crisp.
Return the shrimp to the skillet and cook for another 2 minutes, ensuring they are fully cooked through.
Toss the drained rice noodles into the skillet, mixing them with the sauce until well-coated and heated through.
Garnish with chopped cilantro and sliced green onions. Serve immediately and enjoy!
Nutrition Facts
Calories |
1204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 4556 mg | 198% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 41.2 g | ||
| Protein | 129.6 g | 259% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 328 mg | 25% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2354 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
