Curried Coconut Shrimp on Rice Stick Noodles
Recipe from Midwest Living

Ginger, curry, and red pepper add a nice heat to this shrimp and noodle recipe. Cilantro and coconut served on top add even more flavor.


Curried Coconut Shrimp on Rice Stick Noodles

by 2  people

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Servings: 4 main-dish servings
Total Time: 30 mins
Related Categories: Chicken Broth and Stock, Chinese Noodles, Coconuts, Coconut Shrimp, Onions, Quick and Easy Dinners
 
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Ingredients
  • 6  to 7 ounces
    thin rice stick noodles (vermicelli) or thin spaghetti
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  • 1  14-ounce can
    chicken broth
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  • 2  medium
    carrots, cut into julienne strips (about 1 cup)
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  • 2 
    green onions, bias-sliced into 1-1/4-inch pieces (1/4 cup)
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  • 2  tablespoons
    minced fresh ginger
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  • 2  teaspoons
    curry powder
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  • 1/4  teaspoon
    crushed red pepper
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  • 12  ounces
    peeled and deveined small fresh or frozen shrimp
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  • 1  14-ounce can
    unsweetened coconut milk
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  • 2  tablespoons
    coarsely snipped fresh cilantro, basil or flat-leaf parsley
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  • 2  tablespoons
    toasted shaved coconut
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Directions
1.
Cook noodles according to package directions in a large amount of boiling salted water until tender; drain. Rinse with cold water. Drain noodles well. Evenly divide noodles into 4 soup bowls. Set aside.
2.
In a medium saucepan, bring broth to boiling. Add carrots, green onions, ginger, curry powder, and crushed red pepper. Return to boiling; reduce heat. Simmer, uncovered, for 3 minutes, stirring occasionally.
3.
Add shrimp. Simmer, uncovered, for 1 to 3 minutes or until shrimp is opaque. Add coconut milk. Heat through (do not boil). Ladle into bowls over noodles. Top each serving with cilantro and coconut. Serve immediately. Makes 4 main-dish servings.
Nutrition information
Calories 479, Total Fat 22 g, Saturated Fat 18 g, Cholesterol 129 mg, Sodium 667 mg, Carbohydrate 46 g, Fiber 2 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 14%, Calcium 7%, Iron 21%. Percent Daily Values are based on a 2,000 calorie diet
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