Description
Enjoy these flavorful Shrimp Curry Bowls that combine tender shrimp, vibrant vegetables, and a rich coconut curry sauce. This quick and easy recipe features a customizable noodle base, making it perfect for a satisfying weeknight meal or meal prepping. Fresh ginger and homemade curry sauce elevate the dish, while toppings like purple cabbage, chopped peanuts, and lime wedges add crunch and brightness.
Ingredients
Units
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Coconut Curry Sauce:
1980b8fadc8499cc8f8f0f2a0a1cf7c9- 1 tablespoon avocado oil or olive oil
- 1/2 medium yellow onion, finely diced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste (recommend: Thai Kitchen brand)
- 14-ounce can unsweetened coconut milk (recommend: Goya or Thai Kitchen brands)
- 1 1/2 tablespoons sugar (sub: coconut sugar)
- 1 teaspoon Sriracha sauce, plus more to taste
- 1 1/2 teaspoons fish sauce
- 2 tablespoons soy sauce (sub: coconut aminos or gluten-free soy sauce)
- 1 tablespoon fresh lime juice (about half of a fresh lime)
Bowls:
1980b8fadc8499cc8f8f0f2a0a1cf7c9- 8 ounces (1/2 pound) ramen noodles, soba noodles, or whole wheat angel hair pasta
- 2 tablespoons olive or avocado oil, divided
- 1 pound peeled, deveined, raw shrimp (thaw if frozen)
- Salt and pepper, to taste
- 16-ounce bag frozen stir-fry vegetables (or 3 cups fresh chopped vegetables like carrots, broccoli, sugar snap peas)
- 1 cup shredded purple cabbage, for serving
- Chopped peanuts, for serving
- Lime wedges, for serving
Instructions
- Make the Curry Sauce: Heat the oil in a 2-quart saucepan over medium-high heat. Add the diced onion and minced ginger; stir fry for 3-4 minutes until soft.
- Add curry paste: Stir in the red curry paste and cook for 1 minute while stirring to release flavors.
- Incorporate coconut milk and seasonings: Pour in the coconut milk, then add sugar, Sriracha, fish sauce, and soy sauce. Bring to a simmer and cook for 15-20 minutes until slightly thickened. Stir in lime juice, taste, and adjust Sriracha or salt as desired.
- Cook Noodles: Follow package directions to cook noodles until al dente. Drain and toss with a little oil to prevent sticking.
- Sauté Shrimp: In a large skillet, heat 1 tablespoon oil over medium-high heat. Pat shrimp dry, season with salt and pepper, and stir-fry for 2-3 minutes until pink and cooked through. Remove and set aside.
- Cook Vegetables: In the same skillet, add remaining oil, then stir-fry frozen or fresh vegetables for 5-7 minutes until crisp-tender. Remove from heat.
- Assemble Bowls: Distribute noodles, vegetables, and shrimp into bowls. Pour curry sauce over each bowl. Top with shredded purple cabbage, chopped peanuts, and a lime wedge. Serve immediately.
Notes
- Double the curry sauce and freeze for meal prep, alongside extra shrimp and vegetables.
- Use gluten-free options like coconut aminos or gluten-free pasta for a gluten-free version.
- Fresh ginger is essential for the best flavor; ginger paste works well as a substitute.
- For a quicker meal, thaw shrimp and sauce ahead of time and follow the reheating instructions.
Nutrition
- Serving Size: 1 bowl
- Calories: 617
- Sugar: 10.8g
- Sodium: 689.8mg
- Fat: 26.3g
- Saturated Fat: 20g
- Unsaturated Fat: 6.3g
- Trans Fat: 0g
- Carbohydrates: 65.7g
- Fiber: 10.1g
- Protein: 35.7g
- Cholesterol: 182.5mg
