Recipe courtesy of Bev Weidner
Recipe courtesy of Bev Weidner
Watch how to make this recipe.
One-Pan Coconut Shrimp Noodle Bowls
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 huge bowls or 4 smaller ones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1072
- Total Fat
- 57 g
- Saturated Fat
- 39 g
- Carbohydrates
- 81 g
- Dietary Fiber
- 6 g
- Sugar
- 3 g
- Protein
- 69 g
- Cholesterol
- 439 mg
- Sodium
- 2120 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 huge bowls or 4 smaller ones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1072
- Total Fat
- 57 g
- Saturated Fat
- 39 g
- Carbohydrates
- 81 g
- Dietary Fiber
- 6 g
- Sugar
- 3 g
- Protein
- 69 g
- Cholesterol
- 439 mg
- Sodium
- 2120 mg
Ingredients
Directions
- Heat the oils in a large straight-sided pan over medium-high. Add the shrimp, season with salt and pepper and sear on both sides until you get a nice sear, about 5 minutes total. Remove from the pan and set aside.
- Back in the pan, add more oil if needed and toss in the garlic, ginger and bell pepper. Saute for one minute, then add the coconut milk, stock, noodles, fish sauce, sriracha sauce, cilantro and scallions. Bring to a boil, reduce the heat and let simmer until the noodles cook through, about 5 minutes.
- Take off the heat and add a few big squeezes of lime juice. Now taste that. UGH. Need anything? Add a little salt if you want. More lime juice? Yes.
- Stir the shrimp back in and toss to combine. Serve with more cilantro on top!
