Why You’ll Love This Recipe
This dish comes together in just over 30 minutes, making it perfect for busy weeknights without sacrificing taste. The creamy coconut milk creates a luxurious sauce that clings to the noodles, while the shrimp and veggies add texture and freshness. It’s a one-pan meal that’s comforting, healthy, and absolutely delicious—ideal for lovers of Thai or Southeast Asian-inspired cuisine.
Ingredients
8 ounces rice noodles
1 pound large shrimp, peeled and deveined
1 can (14 ounces) coconut milk
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon soy sauce
1 tablespoon lime juice
1 cup bell peppers, sliced (red, yellow, or green)
1 cup snap peas or snow peas
Salt and pepper, to taste
Fresh cilantro, for garnish
Lime wedges, for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook Noodles: Prepare rice noodles according to package instructions. Drain and set aside.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add garlic and ginger, sautéing until fragrant (about 1–2 minutes).
- Cook Shrimp: Add shrimp to the skillet, season with salt and pepper, and cook until pink and opaque, about 3–5 minutes. Remove and set aside.
- Add Vegetables: In the same skillet, add bell peppers and snap peas. Cook for 3–4 minutes until slightly tender but still crisp.
- Make Sauce: Pour in coconut milk, soy sauce, and lime juice. Stir and let simmer for 2–3 minutes.
- Combine Ingredients: Return shrimp to the skillet, add noodles, and toss well to coat everything in the sauce.
- Taste and Adjust: Taste and adjust seasoning if needed—add a pinch of salt for a richer coconut flavor.
- Garnish and Serve: Remove from heat. Garnish with chopped cilantro and serve with lime wedges.
Servings and Timing
- Yield: 4 servings
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Add Thai red curry paste for a spicier, more robust flavor
- Substitute shrimp with chicken, tofu, or tempeh for different protein options
- Use zucchini noodles or shirataki noodles for a low-carb version
- Mix in mushrooms, baby corn, or bok choy for more vegetables
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or coconut milk to loosen the sauce. Avoid microwaving to prevent overcooked shrimp.
FAQs
Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before cooking to prevent excess moisture.
What’s the best coconut milk to use?
Full-fat canned coconut milk is recommended for a rich, creamy sauce.
Can I make this dish ahead of time?
You can prep the components ahead, but it’s best assembled fresh for ideal texture.
How can I make it spicier?
Add chili flakes, sriracha, or fresh chopped red chilies to the sauce.
Is this recipe gluten-free?
Yes, if you use gluten-free soy sauce or tamari.
Can I use other types of noodles?
Yes, soba, udon, or even spaghetti can be used, though rice noodles are traditional.
What if I don’t like cilantro?
You can skip it or substitute with Thai basil or parsley.
Is it okay to use light coconut milk?
Yes, but the sauce will be thinner and less rich.
Can I add nuts?
Yes, roasted peanuts or cashews add a nice crunch and extra flavor.
What sides pair well with this dish?
It’s great on its own, but you can serve it with a light cucumber salad or spring rolls.
Conclusion
Coconut Shrimp Noodles is a luxurious yet easy dish that brings bold Southeast Asian flavors to your dinner table. With its creamy coconut base, succulent shrimp, and fresh veggies, it’s both comforting and refreshing. This recipe is sure to become a regular favorite for anyone who loves rich, satisfying meals with a hint of exotic flair.
Coconut Shrimp Noodles: An Amazing Ultimate Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Description
Coconut Shrimp Noodles is a vibrant, flavor-packed dish that combines tender rice noodles, juicy shrimp, and crisp vegetables in a rich, creamy coconut sauce with hints of ginger, garlic, lime, and soy.
Ingredients
8 ounces rice noodles
1 pound large shrimp, peeled and deveined
1 can (14 ounces) coconut milk
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon soy sauce
1 tablespoon lime juice
1 cup bell peppers, sliced (red, yellow, or green)
1 cup snap peas or snow peas
Salt and pepper, to taste
Fresh cilantro, for garnish
Lime wedges, for serving
Instructions
- Prepare rice noodles according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and ginger, sautéing until fragrant (about 1–2 minutes).
- Add shrimp to the skillet, season with salt and pepper, and cook until pink and opaque, about 3–5 minutes. Remove and set aside.
- In the same skillet, add bell peppers and snap peas. Cook for 3–4 minutes until slightly tender but still crisp.
- Pour in coconut milk, soy sauce, and lime juice. Stir and let simmer for 2–3 minutes.
- Return shrimp to the skillet, add noodles, and toss well to coat everything in the sauce.
- Taste and adjust seasoning if needed—add a pinch of salt for a richer coconut flavor.
- Remove from heat. Garnish with chopped cilantro and serve with lime wedges.
Notes
Add Thai red curry paste for extra spice and depth.
Substitute shrimp with chicken, tofu, or tempeh for variation.
Use zucchini noodles or shirataki noodles for a low-carb alternative.
Mix in mushrooms, baby corn, or bok choy for added vegetables.
Store leftovers up to 3 days; reheat in skillet with a splash of coconut milk.
Use full-fat coconut milk for the creamiest texture.
Add chili flakes or sriracha for extra heat.
Garnish with roasted peanuts or cashews for crunch.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 6g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 160mg
