Description
Quick Coconut Shrimp Noodles combine tender shrimp and rice noodles in a creamy coconut milk sauce infused with garlic, ginger, and a hint of lime. This Asian-inspired stir-fry offers a flavorful and satisfying weeknight dinner packed with colorful veggies and fresh cilantro, ready in just 25 minutes.
Ingredients
Scale
Shrimp and Noodles
- 8 oz rice noodles
- 1 tablespoon sesame oil or vegetable oil
- 1 pound medium shrimp (peeled and deveined)
Sauce and Vegetables
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 can (13.5 oz) coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup shredded carrots
- 1/2 red bell pepper (thinly sliced)
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Cook the Rice Noodles: Prepare the rice noodles according to package instructions, usually by soaking or boiling until tender. Drain well and set aside to prevent sticking.
- Cook the Shrimp: Heat the sesame or vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2–3 minutes on each side until they turn pink and are cooked through. Remove shrimp from the pan and set aside.
- Sauté Aromatics: In the same skillet, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant, being careful not to burn them.
- Prepare the Sauce: Stir in the coconut milk, soy sauce, fish sauce, lime juice, brown sugar, and optional red pepper flakes. Bring the mixture to a gentle simmer and let it cook for 3–4 minutes to meld the flavors and slightly thicken.
- Toss Noodles and Vegetables: Add the cooked rice noodles, shredded carrots, and sliced red bell pepper into the skillet. Toss everything together to evenly coat the noodles and veggies with the coconut sauce.
- Reintroduce the Shrimp: Return the cooked shrimp to the skillet and stir to combine. Cook for an additional 2 minutes to warm the shrimp through and allow flavors to meld.
- Serve and Garnish: Remove the skillet from heat. Sprinkle chopped fresh cilantro over the dish and serve with lime wedges on the side for an extra citrusy brightness.
Notes
- Use frozen shrimp to save time—just thaw and pat dry before cooking.
- Add snap peas or spinach for extra veggies and nutrients.
- For a vegetarian version, swap shrimp for tofu and use soy sauce instead of fish sauce.
