Description
This Shrimp Curry Bowls recipe features tender shrimp and crisp vegetables nestled in a rich, spicy coconut curry sauce. Perfect for a quick, flavorful dinner, it combines fresh ingredients with aromatic spices, served over noodles or rice, and topped with crunchy peanuts and lime for a vibrant finish.
Ingredients
Units
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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 (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 garnish
- Lime wedges, for serving
Instructions
- Make It Now: Heat 1 tablespoon of 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 and fragrant.
- Add Curry Paste: Stir in the red curry paste and cook for 1 minute, allowing the spices to release aromatic oils.
- Simmer the Sauce: Pour in the coconut milk, add sugar, Sriracha, fish sauce, and soy sauce. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, to thicken slightly and blend flavors. Stir in fresh lime juice at the end, taste, and adjust Sriracha or salt as needed.
- Cook Noodles: Meanwhile, cook the noodles according to package instructions until al dente; drain and toss with a little oil to prevent sticking.
- Cook Shrimp: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Pat shrimp dry and season lightly with salt and pepper. Add shrimp and stir-fry 2-3 minutes until they turn pink and are cooked through. Remove from skillet and set aside.
- Cook Vegetables: In the same skillet, add remaining oil. Add frozen or fresh vegetables and stir-fry for 5-7 minutes until crisp-tender. If vegetables start to brown, add a splash of water and cover with a lid to steam through.
- Assemble Bowls: Divide noodles among bowls, top with cooked vegetables and shrimp. Ladle the coconut curry sauce over each bowl. Garnish with shredded purple cabbage, chopped peanuts, and lime wedges.
- Optional Freezing: To freeze for later, divide the sauce and store separately with uncooked shrimp and vegetables. Thaw and reheat before assembly.
Notes
- Double the sauce and freeze it along with extra shrimp and vegetables to create a ready-made meal kit.
- Use gluten-free options like coconut aminos and gluten-free pasta if needed.
- Fresh ginger is essential; substitute with ginger paste if needed, but dried ginger is not recommended.
- For a vegetarian version, substitute shrimp with tofu or additional veggies and omit fish sauce or replace with mushroom-based sauce.
- Adjust the spiciness by varying the amount of Sriracha to suit your heat preference.
- This dish serves 4, with an estimated 617 calories per serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 617 kcal
- 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
