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.

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

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.
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.
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.
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.
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.
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.

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.

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