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One-Pan Coconut Shrimp Noodle Bowls

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 2 huge bowls or 4 smaller ones
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1 tablespoon extra-virgin olive oil

1 teaspoon sesame oil

1 pound extra-large shrimp, thawed, peeled and deveined

Salt and pepper

3 cloves garlic, minced

1 tablespoon minced fresh ginger

1 yellow bell pepper, diced

One 13.5-ounce can coconut milk

2 cups fish stock (or seafood or chicken stock)

7 ounces pad Thai noodles (about half a box)

1 teaspoon fish sauce

2 teaspoons sriracha sauce

1 cup cilantro leaves, plus more for garnish

2 scallions, diced

1 lime (or more!)


  1. 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.
  2. 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.
  3. 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.
  4. Stir the shrimp back in and toss to combine. Serve with more cilantro on top!
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