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Easy Shrimp Curry Noodle Bowl

If you're like me, you're always on the lookout for a quick and easy weeknight meal that packs a flavor (and nutrient) punch without requiring a lot of work or obscure ingredients. Enter this Shrimp Curry Noodle Bowl.

Loaded with veggies you've probably already got in your refrigerator and shrimp that's probably been sitting in your freezer, this dish comes together in under 20 minutes and works well as leftovers for lunch the next day (just store the noodles and curry separately for best results).

Easy Shrimp Curry Noodle Bowl

(Makes 4 servings)


  • 1 8-ounce package rice noodles (I like the medium noodles used in pad thai, but you could use whatever rice noodle you prefer)

  • 1 bunch scallions, white parts sliced thin, green parts cut into 1/2-inch pieces

  • 1 medium carrot, peeled and sliced into 1/8-inch rounds

  • 1 red bell pepper, cored and cut into 1/4-inch slices

  • 1 medium yellow onion, cut into 1/4-inch slices

  • 1 tablespoon coconut oil

  • 1 1-inch piece fresh ginger, peeled and finely chopped

  • 3 cloves garlic, finely chopped

  • 2 tablespoons red curry paste

  • 1 15-ounce can coconut milk, well shaken and stirred

  • ½ cup unsalted chicken broth

  • ¾ teaspoon kosher salt

  • 1 pound peeled and deveined large shrimp

  • Fresh basil and/or cilantro, for serving

  • Lime wedges, for serving


Cook rice noodles according to package instructions. Drain, rinse well, and set aside.

Heat oil in a large skillet or wok over medium-high. Add ginger, garlic, and scallion whites and cook, stirring constantly, until fragrant, about 1 minute. Add carrots, bell pepper, and yellow onion and cook, stirring frequently, until the onion starts to turn translucent and the carrots just begin to soften, about 5 minutes. Add curry paste and cook, stirring constantly, for 1 minute. Add coconut milk, broth, and salt; bring to a boil, stirring constantly. Reduce heat to a simmer; add shrimp and scallion greens. Simmer, stirring often, until shrimp are cooked through, 2 to 3 minutes.

Divide noodles among bowls; ladle shrimp mixture evenly over top. Top with basil and cilantro and serve with lime wedges. And remember, it's rude not to slurp your noodles.

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