Shrimp curry bowls have long been a staple in my household, and with summer quickly approaching, it’s time to update them for the warm-weather season. Inspired by Rachel and Polly of Thriving Home, this Spicy Shrimp Coconut Curry bowl is easy to make, full of flavor, and just perfect for a summer dinner spent on the patio.
The recipe is featured in their cookbook, From Freezer To Table. Its pages are full of delicious homemade recipes that you can cook, freeze, and easily prepare in a snap. It’s jam-packed with simple recipes made from real ingredients. Case in point, these shrimp curry bowls. The recipe beautifully showcases the deliciousness of coconut, peppery and sweet ginger, and a healthy dose of heat thanks to the red curry paste and everyone’s favorite spicy condiment: sriracha.
From the TH gals: “When I want to surprise my husband with a date night dinner, this is my go-to one-dish wonder. Although there is a little kick to the sauce, my 7-year-old daughter even laps these noodles up and then requests them in her lunch the next day. But feel free to cut back on the sriracha or kick it up to your liking. Do not skip the fresh toppings at the end, though. The shredded cabbage, chopped peanuts, and squeeze of lime make these curry bowls to die for!”
Shrimp is oftentimes underrated. Perhaps it’s because shrimp can be tricky to cook, or maybe it’s the fact that some people just don’t like the taste and texture. While we may never know, I, for one, love to use shrimp in as many ways as I can.
These Shrimp Tacos meld sweet and spicy heat to perfection (thanks to the unexpected cucumber-pineapple combo infusing your tacos with refreshing flavor). This Garlic Shrimp Spaghetti ups the indulgence factor of your favorite summer produce (truly, it’s like eating a garden of earthly delights in your favorite form: comforting pasta). And these Shrimp Skewers—well, they’re like eating summer on a stick.
To me, shrimp is the perfect light substitute for other types of meat and can have more flavor than your typical mild white fish. Whether you’re team shrimp or not, this bowl is a great way to incorporate the shellfish into your diet and enjoy a simple yet flavorful summertime dinner. Read on for the recipe, and be sure to pick up the cookbook for delicious recipes you can make for gathering, cooking, and sharing!
What is the easiest way to devein shrimp?
Deveining shrimp can be intimidating and, frankly, kinda gross. But trust me: it’s really not as bad as it seems! Deveining shrimp just takes dedication and a little elbow grease. Once you’ve peeled that shell off, use a paring knife to make a light cut along the back of the shrimp and pull the vein out with the tip of your knife. Easy as that!
What are the best toppings for these shrimp curry bowls?
Roasted peanuts are great for adding a little nutty flavor and some major crunch. If you’re craving a taste of freshness and a tingle of zing, try incorporating herbs like cilantro, basil, and/or mint with a squeeze of lime. Add your choice of toppings to the mix and prepare to dig into the most addicting summer bowl you’ve ever made.
How can I kick up or downplay the spice?
There’s not much spice in these shrimp curry bowls, but if you want to layer on a little additional heat, you could sprinkle a pinch of red pepper flakes over the veggies as you sauté.
This post was originally published on September 21, 2017, and has since been updated.
Coconut Curry Sauce
- 1 tbsp olive oil or avocado oil
- 1/2 yellow onion, diced
- 1 tbsp minced fresh ginger
- 2 tbsp red curry paste
- 1 can (14 oz.) unsweetened coconut milk
- 1 1/2 tbsp sugar
- 1 tsp sriracha hot chili sauce, plus more to taste
- 1 tbsp fish sauce
- 2 tbsp soy sauce
- 1/3 cup chicken broth
In a 2 quart saucepan, heat the oil over medium heat. Add the onion and ginger and sauté for 3 to 4 minutes, or until soft. Add the curry paste and cook for 1 minute. Stir in the coconut milk, sugar, hot sauce, fish sauce, soy sauce, and broth. Simmer for 15 to 20 minutes, or until reduced and thickened a bit, although it will still be a soupy consistency at the end. Stir occasionally. Taste and add more hot sauce, if desired.
- 4 oz. soba noodles or whole wheat angel hair pasta
- 2 tbsp olive oil or avocado oil, divided
- 1 pound peeled and deveined raw shrimp
- salt and ground black pepper
- 1 bag (16 oz.) frozen stir-fry veggies, or 3 cups fresh chopped veggies like carrots, broccoli, and green beans
- 1 cup shredded purple cabbage, for serving
- chopped peanuts, for serving
- 4 lime wedges, for serving
- Prepare the noodles according to package directions and drain. Set aside and toss with a little oil to keep from sticking.
- Meanwhile, in a large skillet, heat 1 tbsp of the oil over medium-high heat. Pat the shrimp dry and season lightly with salt and pepper. Stir-frythe shrimp for 2 to 3 minutes, or until opaque. Set aside.
- Add the remaining 1 tbsp oil to the pan. Add the frozen vegetables and stir-fry to 5 to 7 minutes, or until tender-crisp. Remove the pan from the heat.
- Add the noodles, shrimp, and sauce to the veggies and gently toss together until combined. Divide among 4 bowls. Serve each bowl topped with the cabbage, peanuts, and a lime wedge.
- After preparing the sauce, freeze in a freezer container or bag next to the frozen shrimp and frozen veggies.
- To prepare from frozen, you will need to have pasta, purple cabbage, peanuts, and lime wedges on hand. Thaw the shrimp in the refrigerator or in a colander by running cool water over them. Thaw the sauce in the refrigerator or using the defrost setting of the microwave. Note: Do not thaw the frozen veggies.
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