Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them completely and pat them dry before cooking. Excess moisture will dilute your sauce and prevent proper browning of the shrimp. Frozen shrimp are often a great option since they're frozen right after catching, preserving their freshness.

Is there a substitute for fish sauce?

While fish sauce provides a unique umami flavor that's hard to replicate, you can substitute soy sauce or tamari with a squeeze of lime juice. You'll get a different but still delicious flavor profile. For those seeking a vegetarian option, there are mushroom-based "fish sauce" alternatives available at specialty stores.

Why are my noodles clumping together?

This typically happens when the noodles aren't rinsed after cooking or aren't tossed with a bit of oil. Make sure to follow both these steps if you're not adding the noodles to the sauce immediately. Also, stirring them occasionally as they cool can help prevent sticking.

Can I make this dish ahead for a dinner party?

Yes! Prepare the sauce and cook the shrimp a day ahead, then store in the refrigerator. Cook the noodles fresh just before serving, then warm the sauce and combine. This way, the noodles won't absorb too much liquid and become soggy.

Quick Coconut Shrimp Noodles Recipe

Description

Enjoy a quick and flavorful Coconut Shrimp Noodles dish featuring tender shrimp, velvety coconut milk, and aromatic spices, all tossed with flat rice noodles for an easy weeknight main course that’s satisfying and deeply delicious.

Ingredients

Units Scale

Noodles
12 oz dry flat rice noodles (medium width)
Main Ingredients
2 tablespoons avocado oil (plus 2 teaspoons for noodles)
2 teaspoons grated ginger
4 cloves garlic, minced
1 pound shrimp, peeled and deveined
1 tablespoon ground turmeric
2 teaspoons cumin powder
2 teaspoons smoked paprika powder
1 yellow bell pepper (or any color), thinly sliced
1 can (13.5 fl oz) full-fat coconut milk
1 can (14.5 oz) diced tomatoes, drained
1 teaspoon salt
1 1/2 tablespoons fish sauce (adjust to taste)
Optional Garnish
Cilantro leaves

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Instructions

Cook the Noodles: Cook the rice noodles according to the package instructions and drain well. If not using immediately, rinse under water to stop further cooking, then drizzle 2 teaspoons of oil and toss to prevent sticking.
Sauté Aromatics: Heat avocado oil in a large pan or wok over medium-high heat. Add grated ginger and minced garlic, and cook until fragrant, about 1 minute.
Cook Shrimp & Spices: Add the shrimp to the pan along with ground turmeric, cumin powder, and smoked paprika. Cook for one minute over high heat, stirring to coat the shrimp in the spices.
Add Sauce and Simmer: Add sliced bell pepper, coconut milk, drained diced tomatoes, salt, and fish sauce to the pan. Stir everything together and let the mixture simmer for three minutes, allowing the flavors to meld.
Toss with Noodles: Add the cooked rice noodles into the sauce. Toss gently to coat the noodles thoroughly in the sauce and distribute the ingredients evenly.
Garnish and Serve: Optionally, garnish with fresh cilantro leaves before serving. Enjoy hot.

Notes

Prepare all the ingredients before you start cooking for a smoother workflow.
Adjust fish sauce and salt to your taste preference.
If substituting bell pepper, use any color or similar vegetables.
Rinsing noodles under water helps prevent overcooking.

Nutrition

Serving Size: 1/4 of recipe
Calories: Approx. 480
Sugar: 6g
Sodium: 1070mg
Fat: 23g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 24g
Cholesterol: 150mg

Description

Ingredients

Noodles

Main Ingredients

Optional Garnish

Instructions

Notes

Nutrition