Description
A quick and flavorful noodle dish featuring tender shrimp tossed in a creamy coconut sauce with garlic, ginger, lime, and a hint of chili. Ready in about 25 minutes, it’s an easy restaurant-style dinner perfect for busy weeknights.
Ingredients
Main Ingredients
- 8 oz (225 g) rice noodles
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tbsp olive oil or neutral oil
Vegetables and Aromatics
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
Sauce Ingredients
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp honey or maple syrup
- 1 tsp red curry paste
- ½ tsp sesame oil
- ¼ tsp red pepper flakes, optional
- Salt and black pepper, to taste
Garnishes
- 2 green onions, sliced
- 2 tbsp fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Cook the noodles: Cook the rice noodles according to package directions. Drain and set aside to prevent them from sticking.
- Cook the shrimp: Heat the oil in a large skillet or wok over medium-high heat. Season the shrimp with salt and black pepper. Add the shrimp and cook for 1–2 minutes per side until they turn pink and are nearly cooked through. Remove shrimp from skillet to a plate.
- Stir-fry vegetables and aromatics: In the same skillet, add garlic, grated ginger, red bell pepper slices, and broccoli florets. Stir-fry for 3–4 minutes until the vegetables are crisp-tender and aromatic.
- Make the sauce and simmer: Pour in the full-fat coconut milk. Add soy sauce, lime juice, honey (or maple syrup), red curry paste, sesame oil, and red pepper flakes if using. Stir the sauce ingredients well and let simmer gently for 3–4 minutes to blend the flavors.
- Combine shrimp and noodles: Return the cooked shrimp to the skillet and add the cooked rice noodles. Toss everything thoroughly together and cook for an additional 1–2 minutes until the noodles are coated in the sauce and shrimp are fully cooked through.
- Garnish and serve: Remove from heat, garnish with sliced green onions and chopped fresh cilantro. Serve hot with lime wedges on the side for added freshness and acidity.
Notes
- Use coconut aminos instead of soy sauce for a gluten-free alternative.
- Add vegetables like sliced carrots, snap peas, or mushrooms to increase the dish’s nutritional content and variety.
- Adjust the amount of red curry paste and red pepper flakes to control the spice level to your taste.
- Do not overcook the shrimp; they are done as soon as they turn opaque and curl slightly to maintain tenderness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Noodles, Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
