Spicy Shrimp Noodle Bowls
Affiliate Disclosure: As an Amazon Associate, I earn from qualifying purchases.
Some of the links below are affiliate links meaning that at no additional cost to you, I will earn a commission if you purchase something using the link. Read the full disclaimer policy here.
Today is International Hot & Spicy Food Day. This day celebrates all the spicy food around the world. And this recipe is perfect for that!
Spicy Shrimp Noodle Bowls. Combine noodles, shrimp, ginger, curry, and veggies with jalapenos and you get a flavorful bowl of yum.
And best of all, you can adjust the heat as needed!
The heat level for this satisfying spicy shrimp noodle bowl is moderate. Red jalapeño peppers tend to be a bit hotter than their green counterparts, so either version can be used here to suit individual tastes and local availability. Also, feel free to dial up (or down) the heat by adjusting the amount of pepper and/or curry paste accordingly.
Spicy Shrimp Noodle Bowls
- 1 8- oz. package rice noodles
- 2 T. sesame oil divided
- 2 green onions sliced thin, white and green parts separated
- 2-3 large garlic cloves minced
- Sea salt and black pepper to taste
- 1 lbs. raw shrimp peeled, deveined, and chopped
- 2 medium carrots sliced into thin matchsticks
- 1 medium red bell pepper sliced into thin matchsticks
- 1 medium red jalapeño pepper finely diced*
- 1½ T. fresh ginger minced
- 1½ T. red curry paste
- 1 13.5- oz. can full-fat coconut milk**
- 1 c. chicken or vegetable broth
- ¼ c. fresh cilantro finely chopped
- 2 T. fresh lime juice
- 3 T. black sesame seeds
- 1/3 c. roasted peanuts chopped
- 1 large lime cut into 8 wedges
- Prepare rice noodles according to package directions just until tender. Do not overcook. Drain, rinse, and set aside.
- While the water is boiling for the noodles, heat one tablespoon sesame oil in a large wok or non-stick skillet over high heat. Add white parts of the green onion and the garlic to the skillet. Season with salt and black pepper, to taste, and cook, stirring frequently, until golden brown, approximately 1-2 minutes.
- Add shrimp and season with additional salt and black pepper, if desired, and cook just until the shrimp is cooked through and changes color, approximately 2 minutes. Do not overcook. Transfer the shrimp and the onion-garlic mixture to a rimmed plate and set aside.
- Drizzle remaining sesame oil into the skillet. Add carrots, red bell pepper, and red jalapeño pepper and cook, stirring frequently, for 2-3 minutes or just until the vegetables start to develop some color.
- Add the minced ginger and curry paste and continue stir frying the mixture for another 1-2 minutes or until nicely fragrant.
- Reduce heat to medium-low and stir in the coconut milk and broth. Stir to combine and simmer for 4-5 minutes.
- Remove from heat and add the cooked rice noodles, the shrimp and onion mixture, and the chopped cilantro to the skillet. Add the fresh lime juice and stir to combine. Taste and season with additional salt and black pepper, if desired. Cover and set aside for 5 minutes or until most of the excess liquid is absorbed.
- To serve, transfer the shrimp and noodle mixture to individual serving bowls and top each serving with some sliced green onion, black sesame seeds, chopped peanuts, and lime wedges for squeezing. Enjoy!
**Can size can vary slightly among different brands
Loving Life — The Reboot!