Coconut Shrimp Noodles: A Tropical Twist on Dinner

by

Hey there, kitchen buddy! Ready to turn up the heat with a dish that’s all about creamy, punchy flavors and quick sizzle? Meet your new favorite—Coconut Shrimp Noodles. This beauty combines tender shrimp, silky noodles, and a bright coconut sauce that’s simply irresistible. Best part? It’s super easy, using pantry staples you probably already have—so no sprint to the store necessary! Think of it as a little vacation for your taste buds, with satisfying textures that are both crunchy and silky, all in under 30 minutes.

Oh, and if you’re craving something fresh, why not pair this with a zesty homemade salsa or a quick pesto on the side? After all, variety is the spice of life, right?

Time to roll up your sleeves and get cooking—your new go-to dinner is just a few steps away!

Coconut Shrimp Noodles

Coconut Shrimp Noodles is a dish that features succulent shrimp and silky noodles coated in a vibrant coconut sauce. The recipe involves sautéing shrimp, preparing a flavorful sauce, and tossing everything together to achieve a creamy yet textured final dish with contrasting crunchy and tender elements.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 520
Ingredients Equipment Method

Ingredients
  

  • 200 grams shrimp, peeled and deveined preferably large or jumbo
  • 200 grams rice noodles fresh or dried
  • 1 cup coconut milk full-fat for creaminess
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons fish sauce optional for added umami
  • 1 tablespoon brown sugar for balance
  • 1/2 teaspoon red pepper flakes optional, for heat
  • 1 cup bell peppers, sliced for color and crunch
  • 2 tablespoons fresh cilantro, chopped for garnish

Equipment

  • Large skillet or wok
  • Cooking pot

Method
 

  1. Bring a large pot of water to a boil and cook the rice noodles according to package instructions until al dente. Drain and set aside.
  2. Heat a large skillet or wok over medium-high heat and add 1 tablespoon of olive oil. Add the shrimp and cook for about 2-3 minutes per side, until they turn pink and are opaque. Remove shrimp from the skillet and set aside.
  3. In the same skillet, add the remaining 1 tablespoon of olive oil, then sauté the minced garlic and grated ginger for about 30 seconds until fragrant, using a wooden spoon or spatula. Visual cues include bubbling aroma and slight golden color on garlic edges.
  4. Pour in the coconut milk, fish sauce, and add brown sugar and red pepper flakes. Stir to combine and bring the mixture to a gentle simmer. Continue stirring until the sauce slightly thickens and is creamy, roughly 3-5 minutes. Look for a gentle bubble and a rich aroma.
  5. Add the cooked shrimp and sliced bell peppers into the skillet. Toss everything together and cook for an additional 2 minutes until heated through and peppers are slightly tender, with bright colors and a slight crunch remaining.
  6. Add the cooked noodles to the skillet and toss gently to coat all ingredients with the sauce. Cook for 1-2 minutes, allowing flavors to meld and noodles to soak up the sauce. The final dish should be glossy, with visible sauce coating noodles and ingredients.
  7. Serve hot, garnished with chopped fresh cilantro. The dish features tender shrimp, silky noodles, and a vibrant coconut sauce with colorful peppers, presenting a rich and textured appearance.

And there you have it—your breezy, flavorful Coconut Shrimp Noodles! Sprinkle a squeeze of lime on top for an extra zing, and serve it with a side of greens for a complete meal. I’d love to hear how yours turn out—drop a comment below or share your tweaks! Remember, the best dishes are the ones you put love into—happy cooking, friend!

Leave a Comment

Recipe Rating