Spicy Shrimp Noodles & Coconut Curry is a keeper
This Spicy, Rice-y, Shrimp-y number will make it into your rotation starting now, I just know it! It’s quick, easy, and if you have a well-stocked Asian pantry (which everyone should), you are set.
Like most stir-fries, this one has lots of veg, is speedy to make with just the right amount of heat to pick you up mid-week. It’s an entire meal all on its own, you could even serve it on a bed of spinach to amp up the veg quotient.
No wok? No problem, just use a large skillet. But did you know the wok has been used in Asian cultures for over 2000 years? I knew woks have been used for a long time, but geez, that’s some history. Wok it up baby.
This Spicy Shrimp Noodle dish can be elevated to serve your guests too, it’s all in the presentation. Just follow a few of these guidelines.
- Pour the sauce on the bottom of a shallow bowl
- Make a nest of the noodles for the shrimp and veg to ‘nest’le into
- Arrange the shrimp nicely on top, try to add some height to the dish, see how elegant it looks!
Get ready for your week, start by:
- Make a list of meals you plan to eat at home
- Fill out a grocery list, here’s one, and it’s free!
- Check your pantry, fridge, and freezer, so you know what you already have, (avoid waste)
- Always buy seasonal vegetables (and fish)
- Cook up extra protein, great for lunch salads
Spicy Shrimp Rice Noodles and Coconut Curry
A few tips for any stir-fry style dish (or any cooking really) is to have all of your ingredients out and ready to go (mise en place), slice, and chop and place in small bowls until needed. Be sure the shrimp is clean and deveined. You can leave the tails on if you like (it makes for a beautiful presentation).
- Prep Time: 15 minutes
- Cook Time: 15
- Total Time: 30
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- 1 pound large shrimp, raw peeled and deveined, patted dry
- 1–2 jalapeños or long red chili peppers, minced (to your taste)
- 3 garlic cloves, minced
- Zest of one lime
- 3 tablespoons coconut oil (vegetable oil is fine)
- Kosher salt and fresh cracked pepper to taste
- 1 sweet onion, sliced
- 1 red bell pepper, sliced
- 1-inch fresh ginger, grated
- 4 tablespoons red curry paste (I use Thai Kitchen brand)
- 2 (14-oz) cans full-fat, unsweetened coconut milk (shake the can well)
- 2 cups fresh bean sprouts, rinsed and drained
- 1/2 cup fresh cilantro, chopped and/or fresh basil
- Jalapeño or long red chili pepper, sliced into rings for garnish
- 8 oz. rice noodles, cooked (soba, udon or linguine work well too)
- Lime wedges for serving
- In a medium-size bowl, toss together the shrimp, jalapeño (or long red chili), garlic, and lime zest. Sprinkle with a little salt and pepper and toss well to combine.
- Heat a large skillet or wok, over medium-high heat, and add two tablespoons of coconut oil. Add the shrimp to the pan, and cook until opaque and pink on both sides, about 2 minutes. Remove the shrimp and place it in a clean bowl and set aside.
- Let the same pan heat up again, then add the remaining coconut oil to the pot. Toss in the onions, peppers, and ginger season with salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the curry paste and stir to coat. Cook for 5 minutes, occasionally stirring, scraping the bottom. Add the 1½ cans of the coconut milk reserve the rest if needed.
- In the meantime, cook the rice noodles according to the package directions, strain, return to pan to keep warm.
- Increase heat and bring the mixture to a boil, then reduce the heat to low, cover, and cook for five minutes. Return the shrimp to the pan and add the bean sprouts, cilantro/basil and cook for about five more minutes.
- To serve, place a handful of rice noodles in a bowl and cover with the shrimp curry. Top with extra cilantro/basil or and sliced jalapeños and give it a good squeeze of lime. Serve immediately.
• Chicken or other fish in place of shrimp
• Fresno or serrano pepper (depends how spicy you likey)
• Any color sweet bell pepper
• Green curry paste instead of red curry paste
• Do NOT substitute light coconut milk. Just no. 🙂
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Thanks for reading. I hope you make the recipe. As I mentioned before, it’s a keeper. Let me know how you like it, tag a photo on social media (@shecooksdesign), I’d love to see your creation!