Spicy Shrimp Noodle Bowls – 30 Minute Recipe

These Spicy Shrimp Noodle Bowls are ready in 30 minutes, making them one of my favorite meals to make during the week! They’re satisfying and the spice level can easily be adjusted from mild to extra spicy!

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These Spicy Shrimp Noodle Bowls are ready in 30 minutes, making them one of my favorite meals to make during the week! They're satisfying and the spice level can easily be adjusted from mild to extra spicy!

The cooler months of the year often have me craving comfort foods, as well as dishes that have a bit of spice or a kick. These Spicy Shrimp Noodle Bowls fill that craving while also making dinner quick and easy since they’re table-ready in 30 minutes.

If you’re craving more shrimp-themed recipes, give these a try:

All of the ingredients are fairly common and easy to find at your local grocery store. I have offered several substitution options. I try to stay true to the cuisine by using ingredients that standard recipes would use; however, living in a rural area limits me to what I can get locally.

If you’re not overly fond of heat, feel free to leave out the jalapeño pepper or at least make sure you don’t include the seeds. I have replaced them with a teaspoon of crushed red pepper and the results were tasty. That’s the best part about recipes is that you can play around to make them your own! Often, I’ll use the base of a recipe, then using what I have on hand in my own pantry, I create a complete dish. My family ends up liking these dishes more than recipes I perfectly follow.

This dish is a fantastic meal prep option because the leftovers heat up well and taste as good as when you initially make the dish.

These Spicy Shrimp Noodle Bowls are ready in 30 minutes, making them one of my favorite meals to make during the week! They're satisfying and the spice level can easily be adjusted from mild to extra spicy!

Ingredients to Make Spicy Shrimp Noodle Bowls:

  • Rice noodles (Substitution Option: vermicelli, linguine, or fettuccine)
  • Sesame oil
  • Green onions
  • Garlic cloves
  • Sea salt and black pepper
  • Raw shrimp
  • Carrots
  • Red bell pepper
  • Red jalapeño pepper (Can also use green jalapeño pepper, if desired)
  • Fresh ginger
  • Red curry paste
  • Full-fat coconut milk (Substitution Option: Oat or Rice Milk or Heavy Cream)
  • Chicken or vegetable broth
  • Fresh cilantro
  • Fresh lime juice
  • Black sesame seeds
  • Roasted peanuts
  • Lime

How to Make Spicy Shrimp Noodle Bowls:

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!

These Spicy Shrimp Noodle Bowls are ready in 30 minutes, making them one of my favorite meals to make during the week! They're satisfying and the spice level can easily be adjusted from mild to extra spicy!
These Spicy Shrimp Noodle Bowls are ready in 30 minutes, making them one of my favorite meals to make during the week! They're satisfying and the spice level can easily be adjusted from mild to extra spicy!

Spicy Shrimp Noodle Bowls

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These Spicy Shrimp Noodle Bowls are ready in 30 minutes, making them one of my favorite meals to make during the week! They're satisfying and the spice level can easily be adjusted from mild to extra spicy!

Ingredients

  • 1 8-oz. package rice noodles
  • 2 Tablespoons 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 Tablespoons fresh ginger, minced
  • 1½ Tablespoons red curry paste
  • 1 13.5-oz. can full-fat coconut milk**
  • 1 c. chicken or vegetable broth
  • ¼ cup fresh cilantro, finely chopped
  • 2 Tablespoons fresh lime juice
  • 3 Tablespoons black sesame seeds
  • ⅓ cup roasted peanuts, chopped
  • 1 large lime, cut into 8 wedges

Instructions

    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!

Notes

*Can also use green jalapeño pepper, if desired
**Can size can vary slightly among different brands

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 437Total Fat: 23gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 175mgSodium: 1116mgCarbohydrates: 29gFiber: 5gSugar: 4gProtein: 30g

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These Spicy Shrimp Noodle Bowls are ready in 30 minutes, making them one of my favorite meals to make during the week! They're satisfying and the spice level can easily be adjusted from mild to extra spicy!

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