Description
Delicious and vibrant Shrimp Curry Bowls featuring a rich coconut curry sauce, tender shrimp, stir-fried vegetables, and noodles. Perfect for a satisfying weeknight dinner with a balance of creamy, tangy, and spicy flavors.
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 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 Sauce: Heat 1 tablespoon oil in a 2-quart saucepan over medium-high heat. Add the finely diced onion and minced ginger, stir frying for 3-4 minutes until soft. Stir in 2 tablespoons red curry paste and cook for 1 minute. Add the coconut milk, sugar, Sriracha, fish sauce, and soy sauce. Simmer for 15-20 minutes until it reduces and thickens slightly, then stir in fresh lime juice. Adjust seasoning with extra Sriracha or salt if needed.
- Cook the Noodles: Prepare the noodles according to package instructions. Drain and toss with a bit of oil to prevent sticking. Set aside.
- Cook the Shrimp: Heat 1 tablespoon oil in a large skillet over medium-high heat. Pat shrimp dry and stir fry until pink and cooked through, about 2-3 minutes, seasoning lightly with salt and pepper. Remove shrimp from pan and set aside.
- Cook the Vegetables: In the same skillet, add the remaining 1 tablespoon oil. Add frozen or fresh vegetables and stir fry for 5-7 minutes until crisp-tender. If fresh veggies brown too fast, add a bit of water and cover to steam. Remove from heat.
- Assemble the Bowls: Allow each person to layer their bowl starting with noodles, then vegetables, shrimp, and finally the coconut curry sauce. Top with shredded purple cabbage, chopped peanuts, and a lime wedge for garnish and extra flavor.
Notes
- Double the sauce and freeze it along with extra shrimp and vegetables to create a convenient meal kit for future dinners.
- For a gluten-free version, substitute soy sauce with coconut aminos or gluten-free Tamari soy sauce, and use gluten-free noodles such as Banza brand spaghetti or angel hair.
- Use fresh ginger rather than dried for best flavor; ginger paste can be a suitable substitute. Freeze any leftover fresh ginger wrapped for future use.
Nutrition
- Serving Size: 1 bowl
- Calories: 617 kcal
- Sugar: 10.8 g
- Sodium: 690 mg
- Fat: 26.3 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65.7 g
- Fiber: 10.1 g
- Protein: 35.7 g
- Cholesterol: 183 mg
