Quick Look at this Shrimp and Rice Noodles Recipe
- Ready In: 45 minutes!
- Serves: 4
- Main Ingredients: jumbo shrimp, rice noodles, broccoli, mushrooms, cabbage, bell pepper, and the best sweet curry sauce!
- Dietary Info: dairy-free & gluten-free friendly
- Protein: 25 g/serving!
- Why You’ll Love It: You guys, these noodles are YUMMY. The sauce – I could drink it all by itself, but won’t, because it tastes so damn good wrapped around the rice noodles and mingled with the broccoli, mushrooms, cabbage and shrimp. This is a simple noodle recipe that is healthy, delicious and will leave you wanting more.
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Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Shrimp – use fresh or fully thawed shrimp that have been shelled. Option to leave the tail on or remove.
- Red Curry Paste + Roasted Red Chili Paste – our secret ingredients that both add a nice, warm heat. Turn up the heat by adding more roasted red chili paste.
- Coconut Milk – this can separate in the can, so be sure to fully combine or incorporate before adding to this dish.
- Rice Noodles – love using Thai Kitchen Stir-Fry Rice Noodles, but feel free to use your favorite.
How To Make Shrimp And Rice Noodles + Sweet Curry Sauce
Step 1 – Oil and season all the fresh veggies on a sheet pan. Bake for 10 minutes.
Step 2 – While the veggies roast and noodles boil, pan fry shrimp in oil, salt, and pepper.
Variations
The combination noted in the recipe card is incredible, but feel free to change it up with what you prefer or have on hand. Here are a few ideas:
- Vegetables: sliced carrots, small cubed potatoes, canned bamboo shoots (no need to roast these).
- Protein: swap out the shrimp for easy stovetop chicken thighs or perfectly grilled chicken breasts.
Step 3 – Remove shrimp and add all the sweet curry ingredients; mix and simmer for a few minutes.
Step 4 – Return the shrimp and cooked noodles to the pan; toss to coat.
Step 5 – Serve the shrimp and rice noodles with the roasted vegetables.
What We Learned Testing this Recipe
- It is best to prep all the ingredient before getting started, because once it gets going it cooks very fast!
- Best to portion out the sweet curry shrimp and rice noodles into bowls and then add a serving of roasted veggies. Otherwise, it is a lot to fit in one pan.
Other Easy Curry Recipes You Might Like
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Our delicious Shrimp and Rice Noodles with Sweet Curry Sauce is an easy weeknight dinner with so much flavor and roasted vegetables!
Ingredients
- 3 ½ tablespoons extra virgin olive oil, divided
- 2 cups broccoli florets
- 2 cups white mushrooms, sliced
- 1 ½ cups purple cabbage, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 small yellow onion, cut into 1 inch pieces
- 1 teaspoon kosher salt
- 1 pound large shrimp, thawed and shelled
- kosher salt and ground black pepper
- 8 ounces rice noodles
Sweet Curry Sauce:
- ½ cup yellow onion, finely chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic, chopped
- 1 teaspoon sesame oil
- 2 tablespoons chicken broth
- 15 ounces coconut milk
- 3 tablespoons sugar
- 3 tablespoons red curry paste
- 1 ½ tablespoons roasted red chili paste
- 1 tablespoon soy sauce, sub tamari for gluten-free
Garnish:
- sesame seeds
Instructions
- Roast Veggies: Preheat oven to 350℉. Line a large baking sheet with parchment paper, add broccoli, mushrooms, purple cabbage, red bell pepper and chopped onion. Drizzle with 2 tablespoons olive oil and 1 teaspoon kosher salt; Mix well and spread out on cookie sheet. Bake in the oven for 10 minutes. Set aside when done.
- Pan Fry Shrimp: Add a ½ tablespoon olive oil to a cast iron skillet and bring to medium heat. Add 1 pound large shrimp and sprinkle with kosher salt and ground black pepper. Flip after 2-3 minutes, continue cooking for 2-3 more minutes or until fully cooked. Move to a plate.
- Boil Noodles: While the vegetables and shrimp are cooking, boil 8 ounces rice noodles according to the package instructions. Drain and set aside.
- Make Curry Sauce: Bring the large skillet to a medium-high heat and add 1 tablespoons of olive oil. Add ½ cup yellow onion, 1 tablespoon ginger paste, 1 tablespoon garlic and 1 teaspoon sesame oil. Let onions sweat, cooking for 2 minutes until they become translucent. Pour 2 tablespoons chicken broth in the hot to deglaze and scrape the bits off the bottom. Add 15 ounces coconut milk, 3 tablespoons sugar, 3 tablespoons red curry paste, 1 ½ tablespoons roasted red chili paste, and 1 tablespoon soy sauce. Mix thoroughly and let simmer, uncovered, for 2-3 minutes or until warmed through.
- Combine: Put the cooked shrimp and noodles in the skillet with the curry sauce and toss to coat.
- Serving: Enjoy the shrimp and curried noodles in a bowl with some roasted vegetables and sprinkle with sesame seeds!
Notes
- Shrimp: instead of pan fried shrimp, feel free to make some easy grilled shrimp skewers or Traeger smoked shrimp.
- Gluten-Free: use tamari or coconut aminos in place of the soy sauce.
- Storage: leftovers can be kept in an airtight container in the fridge for 3-4 days.
Calories 739kcal
Nutrition
Calories: 739kcal | Carbohydrates: 77g | Protein: 25g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1652mg | Potassium: 930mg | Fiber: 5g | Sugar: 17g | Vitamin A: 3577IU | Vitamin C: 106mg | Calcium: 164mg | Iron: 6mg
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Bridget says
Yum – this was a delicious dinner!