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

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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