Description
A flavorful and comforting Shrimp Curry Bowl featuring a rich coconut curry sauce, tender shrimp, stir-fried vegetables, and noodles, perfect for a quick and balanced dinner.
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 (substitute: coconut sugar)
- 1 teaspoon Sriracha sauce, plus more to taste
- 1 1/2 teaspoons fish sauce
- 2 tablespoons soy sauce (substitute: 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 recommended; 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, stir-frying for 3-4 minutes until softened. Stir in 2 tablespoons red curry paste and cook for 1 minute. Add coconut milk, sugar, Sriracha sauce, fish sauce, and soy sauce. Simmer gently for 20 minutes to reduce and slightly thicken. Stir in fresh lime juice and adjust seasoning with more Sriracha or salt if desired.
- Cook the Noodles: Bring a pot of water to a boil and cook noodles according to package instructions. 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 shrimp dry and season with salt and pepper. Stir-fry shrimp for 2-3 minutes until pink and cooked through. Transfer shrimp to a plate and set aside.
- Cook the Vegetables: Using the same skillet, add remaining 1 tablespoon oil. Add frozen or fresh 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 done. Remove from heat.
- Assemble the Bowls: Divide noodles, vegetables, and shrimp between bowls. Ladle warm coconut curry sauce over the bowls. Top with shredded purple cabbage, chopped peanuts, and lime wedges for garnish. Serve immediately.
- Freezing Option: After making the coconut curry sauce, let it cool and freeze in a container or bag alongside frozen shrimp and vegetables for future meal kits. Thaw sauce and shrimp in the refrigerator before cooking, keeping vegetables frozen. Prepare noodles fresh and assemble as instructed.
Notes
- Double the sauce recipe and freeze with extra shrimp and vegetables to create convenient meal kits for later use.
- For a gluten-free version, substitute soy sauce with coconut aminos or gluten-free Tamari soy sauce and use gluten-free noodles like Banza brand spaghetti or angel hair pasta.
- Only fresh ginger or ginger paste works well in this recipe; avoid dried ginger for best flavor.
- Wrap and freeze any extra fresh ginger to preserve it for future cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 617 kcal
- Sugar: 10.8 g
- Sodium: 690 mg
- Fat: 26.3 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12.3 g
- Trans Fat: 0 g
- Carbohydrates: 65.7 g
- Fiber: 10.1 g
- Protein: 35.7 g
- Cholesterol: 183 mg
