Description
Delicious and vibrant Shrimp Curry Bowls featuring a rich coconut curry sauce, tender shrimp, crisp stir-fry vegetables, and noodles, perfect for a flavorful and satisfying meal.
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, etc)
- 1 cup shredded purple cabbage, for serving
- Chopped peanuts, for serving
- Lime wedges, for serving
Instructions
- Make the Sauce: Heat the oil in a 2-quart saucepan over medium-high heat. Add the finely diced onion and minced ginger, stir-frying for 3-4 minutes until soft. Add the red curry paste and stir fry for an additional 1 minute. Stir in the coconut milk, sugar, Sriracha, fish sauce, and soy sauce. Simmer the sauce for 15-20 minutes to reduce and thicken slightly, stirring occasionally. Remove from heat and stir in fresh lime juice. Taste and adjust seasoning with additional Sriracha or salt if needed.
- Cook Noodles: Prepare the noodles according to package directions, then drain. Toss noodles with a little oil to prevent sticking and set aside.
- Cook Shrimp: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Pat shrimp dry and add to the skillet, cooking for 2-3 minutes until they turn pink, seasoning lightly with salt and pepper as they cook. Remove shrimp from skillet and set aside on a plate.
- Cook Vegetables: Add remaining 1 tablespoon of oil to the same skillet. Add frozen or fresh vegetables and stir fry for 5-7 minutes until crisp-tender. If fresh vegetables start browning before cooking through, add a little water and cover the pan briefly to steam them. Remove from heat.
- Assemble Bowls: Build each shrimp curry bowl by layering noodles, stir-fried vegetables, shrimp, and then ladling the warm coconut curry sauce over the top. Garnish with shredded purple cabbage, chopped peanuts, and a lime wedge. Serve immediately.
- Freeze For Later: Prepare the curry sauce according to Step 1 and freeze in a container or freezer bag alongside frozen shrimp and vegetables. When ready to use, thaw shrimp and sauce in the refrigerator and cook according to above instructions starting from Step 2. Do not thaw frozen vegetables before cooking.
Notes
- Double the curry sauce and freeze with an extra bag of shrimp and vegetables to create 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 pasta like Banza brand instead of soba noodles.
- Fresh ginger is essential for authentic flavor; ginger paste is an acceptable substitute but dried ginger does not work well.
- Wrap and freeze any leftover fresh ginger to keep it fresh for future use.
Nutrition
- Serving Size: 1 bowl
- Calories: 617 kcal
- Sugar: 10.8 g
- Sodium: 690 mg
- Fat: 26.3 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11.3 g
- Trans Fat: 0 g
- Carbohydrates: 65.7 g
- Fiber: 10.1 g
- Protein: 35.7 g
- Cholesterol: 183 mg
