Sautéed Shrimp with Coconut Noodles

Name: Sautéed Shrimp with Coconut Noodles
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 5 servings
Cuisine: Thai
Ingredients: 1 tablespoon olive oil; 1 pound large shrimp (peeled and deveined); 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 red bell pepper (thinly sliced); 1 cup snow peas; 2 clove garlic (minced); 1 can light coconut milk; 1 tablespoon lime juice; 1 teaspoon fish sauce; 0.25 teaspoon red pepper flakes; 8 ounce ramen noodles (flavor packets discarded); 0.25 cup fresh cilantro (chopped)

Succulent shrimp sautéed with bell peppers and snow peas in a creamy, mild coconut-lime sauce, served over ramen noodles.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 5
Cuisine: Thai
Difficulty: Easy
Cost: $3.83/serving

Dietary

Gluten-Free
Nut-Free
Egg-Free
High-Protein

Ingredients

1 tablespoon olive oil
1 pound large shrimp (peeled and deveined)
0.5 teaspoon salt
0.25 teaspoon black pepper
1 red bell pepper (thinly sliced)
1 cup snow peas
2 clove garlic (minced)
1 can light coconut milk
1 tablespoon lime juice
1 teaspoon fish sauce
0.25 teaspoon red pepper flakes
8 ounce ramen noodles (flavor packets discarded)
0.25 cup fresh cilantro (chopped)

Instructions

Cook 8 ounces ramen noodles according to package directions, typically for 2-3 minutes. Drain well and set aside.
Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Season 1 pound large shrimp with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add shrimp to the skillet and sauté for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
Add 1 thinly sliced red bell pepper and 1 cup snow peas to the skillet. Sauté for 3-4 minutes until tender-crisp. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
Pour in 1 can light coconut milk. Stir in 1 tablespoon lime juice, optional 1 teaspoon fish sauce, and optional 1/4 teaspoon red pepper flakes. Bring the sauce to a gentle simmer and cook for 3 minutes to allow flavors to meld.
Return the cooked shrimp and drained noodles to the skillet. Toss everything together to coat in the creamy coconut sauce, heating through for 1-2 minutes.
Serve hot, garnished with optional chopped fresh cilantro.

Notes

Ensure shrimp are not overcooked; they cook very quickly. Adding a splash of extra broth can thin the sauce if it becomes too thick.

Nutrition (per serving)

Calories: 420
Protein: 32.5 g
Carbohydrates: 44.8 g
Fat: 14.5 g
Fiber: 4.1 g
Sodium: 750 mg
Saturated Fat: 9.2 g
Sugar: 5.8 g
Cholesterol: 170 mg