Shrimp Curry Bowls Recipe

If you’re searching for a dish that combines exotic flavors with down-to-earth kitchen comfort, then these Shrimp Curry Bowls are calling your name! Picture this: succulent shrimp nestled in a velvety coconut curry sauce, perched atop a bed of tender noodles and vibrant veggies. Intrigued? Let’s dive in!

Ingredients You’ll Need

Let’s gather these simple yet essential ingredients. Each item transforms this dish into a feast for your senses—bringing color, texture, and deliciousness to your table.

• Coconut Milk: This gives the dish a rich, creamy base while keeping it dairy-free.
• Red Curry Paste: Essential for that authentic Thai flavor, a little goes a long way.
• Shrimp: Fast-cooking and full of protein, they’re the stars of your bowl.
• Noodles: Use whatever you have on hand, but ramen or soba noodles absorb the sauce beautifully.
• Sriracha: Adds just the right amount of heat without overwhelming the other flavors.
• Fish Sauce: A small splash imparts depth and umami to the dish.

Variations

These Shrimp Curry Bowls are versatile and welcome your personal touch. Feel free to mix and match based on what’s in your pantry or cater to specific dietary choices.

• Vegetarian Version: Swap out the shrimp for tofu or tempeh to keep it plant-based yet protein-packed.
• Gluten-Free Innovation: Use gluten-free noodles or rice for an equally satisfying meal.
• Spice Adjustments: Tailor the heat by adding more or less Sriracha according to your preference.
• Veggie Boost: Include your favorite seasonal vegetables for added freshness and nutrients.

How to Make Shrimp Curry Bowls

Step 1: Create the Curry Sauce

In a saucepan, heat oil over medium-high and add onions and ginger, stirring until soft. Stir in curry paste for that pop of flavor, then gently mix in the coconut milk, sugar, Sriracha, fish sauce, and soy sauce. Let it simmer to deepen and enrich the flavors.

Step 2: Prepare the Noodles

Cook your noodles following package instructions, drain, and toss them lightly with oil to prevent sticking. This makes for silky, smooth strands perfect for soaking up the sauce.

Step 3: Stir Fry the Shrimp

In a large skillet with hot oil, sauté shrimp until they turn a beautiful pink, indicating they’re cooked through. This quick method keeps them juicy and tender.

Step 4: Cook the Vegetables

Using the same skillet, stir fry your chosen veggies until they reach a crisp-tender stage. If needed, a splash of water and a cover can help steam those tougher veggies to perfection.

How to Serve Shrimp Curry Bowls

Garnishes

Top off your bowls with shredded purple cabbage for crunch, chopped peanuts for a nutty contrast, and a lime wedge to brighten and balance each bite.

Side Dishes

While these bowls are a complete meal on their own, you can serve them with a side of crispy spring rolls or a light cucumber salad for additional texture and freshness.

Creative Ways to Present

For a fun and interactive presentation, lay out each ingredient in separate bowls and let everyone customize their Shrimp Curry Bowls at the table. This buffet-style approach is perfect for family dinners or small gatherings.

Make Ahead and Storage

Storing Leftovers

Store any leftover Shrimp Curry Bowls in airtight containers in the refrigerator. They will remain fresh and flavorful for up to three days, perfect for a tasty lunch option.

Freezing

Prepare and freeze the curry sauce and shrimp separately. When ready to serve, simply thaw, prepare the noodles, and stir fry the vegetables fresh—to retain their crisp texture.

Reheating

Gently reheat your Shrimp Curry Bowls in a skillet over medium heat until warmed through, or microwave in bursts, stirring in-between to even out the heat distribution.

FAQs

Final Thoughts

There you have it, my friend! A dish that’s not only packed with delight but also with endless possibilities for personalization. These Shrimp Curry Bowls are a must-try for anyone looking to add a bit of adventure to their weeknight meals. Go ahead and let curiosity lead the way in your culinary journey!

Shrimp Curry Bowls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 120 reviews

• Author: Alvarez
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Stovetop
• Method: Stovetop
• Cuisine: Thai-inspired

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Description

Enjoy a flavorful and satisfying Shrimp Curry Bowl, featuring tender shrimp, vibrant vegetables, and a rich coconut curry sauce served over noodles, perfect for a quick and nourishing meal.

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Ingredients

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 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 (I usually buy the 31/40 count; make sure they are thawed)
Salt and pepper to taste
16-ounce bag of frozen stir-fry vegetables (sub: 3 cups fresh chopped vegetables like carrots, broccoli, sugar snap peas, etc.)
1 cup shredded purple cabbage, for serving
Chopped peanuts, for serving
Lime wedges, for serving

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Instructions

1. Make the Sauce: Heat the oil in a 2-quart saucepan over medium-high heat. Add the diced onion and minced ginger, stir-fry for 3-4 minutes until softened. Add the red curry paste; cook for 1 minute while stirring. Stir in the coconut milk, sugar, Sriracha, fish sauce, and soy sauce. Simmer for 15-20 minutes until slightly thickened but still soupy. Stir in the lime juice, taste, and adjust seasoning with more Sriracha or salt if needed.
2. Cook the Noodles: While the sauce simmers, cook the noodles according to package instructions until al dente. Drain and toss with a little oil to prevent sticking. Set aside.
3. Cook the Shrimp: In a large skillet, heat 1 tablespoon of oil over medium-high heat. Pat the shrimp dry with paper towels, season lightly with salt and pepper. Stir-fry the shrimp for 2-3 minutes until pink and cooked through. Remove from pan and set aside.
4. Cook the Vegetables: In the same skillet, add the remaining tablespoon of oil. Add the frozen or fresh vegetables and stir-fry for 5-7 minutes until crisp-tender. If vegetables start to brown, add a bit of water and cover to steam the rest of the way. Remove from heat.
5. Assemble the Bowls: To serve, place noodles in bowls, top with stir-fried vegetables, cooked shrimp, and generous amounts of curry sauce. Garnish with shredded purple cabbage, chopped peanuts, and lime wedges. Serve immediately.
6. For Freezing: After making the sauce, freeze it in a freezer-safe container or bag. Keep the shrimp and vegetables frozen separately. To reheat, thaw the sauce and cook shrimp and vegetables from frozen following the same steps, then assemble.

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Notes

• Tip: Double the sauce and freeze with extra shrimp and vegetables for quick future meals.
• Gluten-Free Version: Use coconut aminos or gluten-free Tamari instead of soy sauce, and substitute gluten-free pasta like Banza.
• Fresh Ginger Tip: Use fresh ginger or ginger paste; dried ginger doesn’t work well in this recipe.
• Serves 4 generously, with leftovers possible.

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Nutrition

• Serving Size: 1 bowl
• Calories: 617
• Sugar: 10.8g
• Sodium: 689.8mg
• Fat: 26.3g
• Saturated Fat: 20g
• Unsaturated Fat: 6.3g
• Trans Fat: 0g
• Carbohydrates: 65.7g
• Fiber: 10.1g
• Protein: 35.7g
• Cholesterol: 182.5mg