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Spicy Coconut Shrimp Curry Bowls Recipe

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4.5 from 25 reviews

This vibrant Shrimp Curry Bowls recipe features a creamy coconut curry sauce simmered with aromatic spices, served over tender noodles, stir-fried shrimp, and crisp vegetables. Topped with fresh purple cabbage, chopped peanuts, and lime wedges, it’s a flavorful and satisfying meal perfect for a nutritious dinner.

Ingredients

Coconut Curry Sauce:

  • 1 tablespoon avocado oil or olive oil
  • 1/2 medium yellow onion, finely diced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons red curry paste (recommend: Thai Kitchen brand)
  • 1 (14-ounce) can unsweetened coconut milk (recommend: Goya or Thai Kitchen brands)
  • 1 1/2 tablespoons sugar (substitute: coconut sugar)
  • 1 teaspoon Sriracha sauce, plus more to taste
  • 1 1/2 teaspoons fish sauce
  • 2 tablespoons soy sauce (substitute: coconut aminos or gluten-free soy sauce)
  • 1 tablespoon fresh lime juice (about half of a fresh lime)

Shrimp Bowls:

  • 8 ounces ramen noodles, soba noodles, or whole wheat angel hair pasta
  • 2 tablespoons olive or avocado oil, divided
  • 1 pound peeled, deveined, raw shrimp (31/40 count, thawed)
  • Salt and pepper, to taste
  • 16-ounce bag of frozen stir-fry vegetables (or 3 cups fresh chopped vegetables like carrots, broccoli, sugar snap peas)
  • 1 cup shredded purple cabbage, for serving
  • Chopped peanuts, for serving
  • Lime wedges, for serving

Instructions

  1. Prepare the Sauce: Heat 1 tablespoon of oil in a 2-quart saucepan over medium-high heat. Add the diced onion and minced ginger, stir frying for 3-4 minutes until softened. Add the red curry paste and cook for 1 minute while stirring. Pour in the coconut milk, sugar, Sriracha, fish sauce, and soy sauce. Simmer the mixture for 20 minutes to reduce and thicken slightly, stirring occasionally. Stir in the fresh lime juice and adjust seasoning with more Sriracha or salt if needed.
  2. Cook the Noodles: While the sauce simmers, cook the noodles according to package instructions until al dente. Drain and toss with a small amount of oil to prevent sticking. Set aside.
  3. Cook the Shrimp: In a large skillet, heat 1 tablespoon oil over medium-high heat. Pat the shrimp dry and season lightly with salt and pepper. Stir fry the shrimp for 2-3 minutes until they turn pink and are cooked through. Remove from skillet and set aside.
  4. Cook the Vegetables: Using the same skillet, add the remaining 1 tablespoon oil. Add frozen or fresh stir-fry vegetables and cook for 5-7 minutes until crisp-tender. If fresh vegetables brown too quickly before cooking through, add a splash of water and cover briefly to steam. Remove from heat.
  5. Assemble the Bowls: To serve, divide noodles among bowls. Top with cooked vegetables, shrimp, and spoonfuls of the coconut curry sauce. Garnish with shredded purple cabbage, chopped peanuts, and lime wedges for squeezing over the top.

Notes

  • Double the coconut curry sauce and freeze along with extra shrimp and vegetables to create a ready-to-cook meal kit.
  • For a gluten-free version, substitute soy sauce with coconut aminos or gluten-free Tamari and replace soba noodles with gluten-free pasta such as Banza brand angel hair.
  • Only fresh ginger or ginger paste works well for this recipe; dried ginger does not provide the same depth of flavor.
  • Wrap and freeze extra fresh ginger to have it on hand for future use.

Nutrition

Find it online: https://mcloo.com/spicy-coconut-shrimp-curry-bowls-recipe/