Description
Delicious and vibrant Shrimp Curry Bowls featuring tender shrimp cooked in a rich coconut red curry sauce, served over noodles with crisp-tender vegetables and fresh toppings. Perfect for a flavorful weeknight dinner with an option to freeze for later meals.
Ingredients
Scale
Coconut Curry Sauce:
- 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)
- 1 (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)
Shrimp Bowls:
- 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 (31/40 count; thawed)
- Salt and pepper, to taste
- 16-ounce bag of 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
- Prepare the Sauce: Heat 1 tablespoon oil in a 2-quart saucepan over medium-high heat. Add diced onion and minced ginger and stir fry for 3-4 minutes until softened. Stir in red curry paste and cook for 1 minute to release flavors. Pour in coconut milk, then add sugar, Sriracha, fish sauce, and soy sauce. Simmer the sauce for 15-20 minutes, allowing it to thicken slightly but remain soupy. Stir in fresh lime juice and adjust seasoning with more Sriracha or salt if desired.
- Cook the Noodles: Cook noodles according to package instructions, then drain well. Toss with a small amount of oil to prevent sticking and set aside.
- Cook the Shrimp: Heat 1 tablespoon oil in a large skillet over medium-high heat. Pat shrimp dry and season lightly with salt and pepper. Stir fry the shrimp for 2-3 minutes until pink and opaque. Remove shrimp from the skillet and set aside.
- Cook the Vegetables: Add remaining 1 tablespoon oil to the same skillet. Add frozen or fresh stir-fry vegetables and stir fry for 5-7 minutes until crisp-tender. If fresh vegetables brown too quickly before cooking through, add a splash of water and cover to steam until tender. Remove from heat.
- Assemble the Bowls: Divide noodles among bowls, then top with cooked vegetables and shrimp. Ladle warm coconut curry sauce over everything. Garnish with shredded purple cabbage, chopped peanuts, and a lime wedge. Serve immediately.
- Freeze for Later: Prepare sauce as directed, then freeze it in a freezer-safe container or bag alongside frozen shrimp and frozen vegetables for an easy meal kit. Keep noodles, cabbage, peanuts, and lime wedges fresh for assembling later.
- Prepare from Frozen: Thaw shrimp in the refrigerator or under cool running water. Defrost sauce in the refrigerator or microwave using defrost mode. Do not thaw frozen vegetables before cooking. Follow Steps 2-5 from cooking instructions to prepare your meal.
Notes
- Double the sauce and freeze with extra shrimp and veggies for convenient meal kits for another dinner.
- For a gluten-free version, substitute soy sauce with coconut aminos or gluten-free Tamari, and replace soba noodles with gluten-free spaghetti or angel hair pasta like Banza.
- Fresh ginger is essential for this recipe; dried ginger does not work as a substitute. Keep extra fresh ginger wrapped and frozen for future use.
- If fresh vegetables brown too fast while stir-frying, add a bit of water and cover to steam and cook through gently.
Nutrition
- Serving Size: 1 bowl (about 1/4 recipe)
- Calories: 617 kcal
- Sugar: 10.8 g
- Sodium: 690 mg
- Fat: 26.3 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 65.7 g
- Fiber: 10.1 g
- Protein: 35.7 g
- Cholesterol: 183 mg
