Grilled Shrimp with Coconut Curry Dip and Peanuty Noodles

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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Cooking spray

2 pounds large or jumbo shrimp, peeled and deveined

Salt and freshly ground black pepper

2 tablespoons salt-free lemon and herb seasoning

1 (14-ounce) can coconut milk

1 tablespoon sugar

1 teaspoon curry powder

1/4 teaspoon ground ginger

2 tablespoons chopped fresh cilantro leaves

12 ounces somen noodles

1 tablespoon reduced-sodium soy sauce

2 teaspoons sesame oil

1/3 cup chopped dry-roasted peanuts


  1. Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat. Season shrimp all over with salt, black pepper and lemon and herb seasoning. Place shrimp on hot pan and cook 2 minutes per side, until bright pink and cooked through. In a medium saucepan, stirring with spoon, combine coconut milk, sugar, curry powder, and ginger. Set pan over medium heat and bring to a simmer, for 5 minutes. Remove from heat and stir in cilantro. Cook somen noodles according to package directions. Drain noodles and transfer to a large bowl. Add soy sauce and sesame oil and toss to coat with tongs. Transfer to a serving plate and top with peanuts. Serve half of the shrimp with all of dip and noodles. Reserve remaining shrimp for Island Rice, if desired.