Description
Delicious and vibrant Shrimp Curry Bowls featuring a rich coconut curry sauce, tender shrimp, stir-fried vegetables, and noodles. This easy-to-make dish balances creamy, spicy, and tangy flavors, perfect for a satisfying weeknight dinner or meal prep.
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
- Make the Sauce: Heat 1 tablespoon oil in a 2 quart saucepan over medium-high heat. Add the diced onion and minced ginger, stir-frying for 3-4 minutes until soft. Stir in the red curry paste and cook for 1 minute. Add the coconut milk, sugar, Sriracha, fish sauce, and soy sauce. Simmer for 15-20 minutes to reduce and thicken slightly, then stir in lime juice. Taste and adjust seasoning with additional Sriracha or salt if needed.
- Cook the Noodles: Meanwhile, cook the noodles according to package directions. Drain and toss with a little oil to prevent sticking. Set aside.
- Cook the Shrimp: Heat 1 tablespoon oil in a large skillet over medium-high heat. Pat the shrimp dry, season with salt and pepper, and stir-fry for 2-3 minutes until pink and cooked through. Remove shrimp from skillet and set aside on a plate.
- Cook the Vegetables: Add remaining 1 tablespoon oil to the same skillet. Add the frozen or fresh vegetables and stir-fry for 5-7 minutes until crisp-tender. If fresh vegetables start browning before tender, add a splash of water and cover briefly to steam.
- Assemble the Bowls: To serve, layer noodles, stir-fried vegetables, and shrimp in bowls. Pour the coconut curry sauce over the top. Garnish with shredded purple cabbage, chopped peanuts, and lime wedges. Serve immediately.
Notes
- Double the sauce and freeze with extra shrimp and vegetables as a convenient meal kit for another dinner.
- For a gluten-free version, substitute soy sauce with coconut aminos or gluten-free Tamari and use gluten-free noodles like Banza brand.
- Fresh ginger is essential for authentic flavor; ginger paste can substitute but dried ginger is not recommended.
- Use thawed shrimp for even cooking; thaw frozen shrimp in the refrigerator or under cool running water.
Nutrition
- Serving Size: 1 bowl
- 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
