Coconut Curry Shrimp Bowls

Oh Coconut Curry Shrimp Bowls, how I love thee! Not only do you satisfy adult palates with your complex, fresh-tasting Thai-inspired ingredients, but even picky kids go for your sweet-savory sauce over noodles. Plus, you’re healthy and not complicated to make!

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Now, it’s time to gather up all your ingredients. You may or may not be familiar with all of these, but you can find all of them in your regular grocery store.

Coconut Curry Sauce:

• Avocado oil or olive oil – Coconut oil would also be good here.
• Yellow onion – Be sure to finely chop this. Or you can use a shallot instead.
• Fresh ginger – I buy a knob of ginger, peel it, and then freeze it to use in recipes for many months to come. It’s super economical and works great. 
• Red curry paste – I recommend the Thai Kitchen brand.
• Unsweetened coconut milk – America’s Test Kitchen recommends Goya or Thai Kitchen brands.
• Sugar – You can use regular cane sugar or coconut sugar, which is a little less processed and has more molasses flavor.
• Sriracha sauce – A Thai hot sauce that’s easy to find.
• Fish sauce – Learn how to select fish sauce here.
• Soy sauce – For gluten-free, use coconut aminos or gluten-free soy sauce.
• Fresh lime juice – You’ll need about half of a fresh lime, plus more limes for serving.

Shrimp Bowls:

• Soba noodles – These are made with buckwheat and are delicious, but if you can’t find them, whole wheat angel hair pasta is a great substitute.
• Peeled, deveined raw shrimp – I prefer the 31/40 count size. If it’s frozen, let it thaw in the fridge overnight or place in a colander and run cold water over the shrimp to defrost.
• Frozen stir-fry vegetables – I buy a bag from the freezer section but you can substitute this with 3 cups fresh chopped vegetables like carrots, broccoli, sugar snap peas, etc.
• Shredded purple cabbage – Adds color and crunch and is a must-have garnish for serving.
• Chopped peanuts – Adds saltiness and crunch and is another must-have garnish for serving.

How to Make Coconut Curry Shrimp Bowls

Before you get going, peruse through these process shots and quick overview of the recipe to get your bearings.

Stir fry the onion and ginger in oil, until soft. Add the curry paste, coconut milk, sugar, Sriracha, fish sauce, and soy sauce. Simmer to reduce and thicken a bit. Stir in the lime juice.

Pro Tip

Use your time wisely in the kitchen by doubling the sauce and freezing a batch along with frozen shrimp and stir-fry veggies for another dinner later.

Cook the soba noodles according to package directions and drain. Set aside and toss with a little oil to keep from sticking.

Meanwhile, in a large skillet, stir-fry the shrimp until pink, seasoning lightly with salt and pepper while it cooks. Set aside on a plate.

Add oil to the same pan and stir-fry the frozen or fresh vegetables, until veggies are crisp-tender. Remove pan from the heat. 

Each person can build their bowl by adding noodles, veggies, shrimp, and sauce. Top the bowls with the purple cabbage, chopped peanuts, and a lime wedge.