Shrimp And Rice Noodles + Sweet Curry Sauce Recipe
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.
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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