How to Video
Shrimp Curry Bowls
These Thai-inspired Shrimp Curry Bowls strike the perfect balance of salty, sweet, umami flavors with a crunchy and saucy texture. Yes, it is all those things--basically a healthy bowl of perfection. :)
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 (sub: coconut sugar)
- 1 teaspoon Sriracha sauce (plus more to taste)
- 1 1/2 teaspoons fish sauce
- 2 tablespoons soy sauce (sub: 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 (I usually buy the 31/40 count; make sure they are thawed.)
- Salt and pepper
- 16 ounces frozen stir-fry vegetables (sub: 3 cups fresh chopped vegetables like carrots, broccoli, sugar snap peas, etc)
- 1 cup shredded purple cabbage (for serving)
- 1/2 cup chopped peanuts (for serving)
- lime wedges (for serving)
Instructions
- Sauce: Heat the oil in a 2 quart saucepan over medium-high heat. Add the onion and ginger and stir fry for 3-4 minutes, until soft. Add the curry paste; stir fry for 1 minute. Stir in the coconut milk, sugar, Sriracha, fish sauce, and soy sauce. Simmer for 15-20 minutes to reduce and thicken a bit, although it will still be a soupy consistency at the end. Stir in the lime juice. Taste and add more Sriracha or salt, if needed. (Move on to next steps while the sauce simmers.)
- Noodles: Cook noodles according to package directions and drain. Set aside and toss with a little oil to keep from sticking.
- Shrimp: Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Pat shrimp dry. Stir fry the shrimp until pink, about 2-3 minutes, seasoning lightly with salt and pepper while it cooks. Set aside on a plate.
- Vegetables: Add 1 tablespoon oil to the same pan. Add frozen or fresh vegetables. Stir fry for about 5-7 minutes, until veggies are crisp-tender. Remove pan from the heat. (Tip: If fresh veggies start to get too brown before cooking through, add a little water and pop on the lid to steam them the rest of the way.)
- Assembly: 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.
Freezer Instructions
Freeze For Later: Follow Step 1. After preparing the sauce, freeze in a freezer container or bag next to the frozen shrimp and frozen vegetables.
Prepare From Frozen: Note: You will need to have pasta, purple cabbage, peanuts, and lime wedges on hand. Thaw the shrimp in the refrigerator or in a colander by running cool water over them. Thaw the sauce in the refrigerator or using the defrost setting of the microwave. (Note: Do not thaw the frozen vegetables.) Follow cooking instructions starting with Step 2.
Notes/Tips
- Tip: Be sure to double the sauce and freeze along with an extra bag of shrimp and veggies as a meal kit for another dinner, too.
- Gluten-Free Version: In place of soy sauce, use coconut aminos or gluten-free Tamari soy sauce. In place of the soba noodles, use gluten-free spaghetti or angel hair pasta like Banza brand.
- Fresh Ginger Note: Ginger paste is the only substitution that works for the fresh ginger in this recipe. I’ve tried dried ginger and it simply doesn’t work. Make sure you have fresh ginger on hand and wrap and freeze the extra for another time.
- Where We Get Our Shrimp: I love ButcherBox's wild-caught shrimp so much that I order it in nearly every box I get. We love all of ButcherBox's healthy, responsibly sourced seafood and meats. Read my full review here.
Nutrition
Calories: 616 kcal (31%) | Carbohydrates: 65 g (22%) | Protein: 31 g (62%) | Fat: 27 g (42%) | Cholesterol: 143 mg (48%) | Sodium: 2564 mg (111%) | Fiber: 8 g (33%) | Sugar: 9 g (10%)
If you make this, please leave a review and rating letting us know how you liked this recipe!