Curried Coconut Shrimp on Rice Stick Noodles | Midwest Living

Curried Coconut Shrimp on Rice Stick Noodles

Curried Coconut Shrimp on Rice Stick Noodles

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  • Makes: 4 servings
  • Start to Finish 30 mins

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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.


  • 6 -7 ounces thin rice stick noodles (vermicelli) or thin spaghetti
  • 1 14 - ounce can chicken broth
  • 2 medium carrots, cut into julienne strips (about 1 cup)
  • 2 green onions, bias-sliced into 1-1/4-inch pieces (1/4 cup)
  • 2 tablespoons minced fresh ginger
  • 2 teaspoons curry powder
  • 1/4 teaspoon crushed red pepper
  • 12 ounces peeled and deveined small fresh or frozen shrimp
  • 1 14 - ounce can unsweetened coconut milk
  • 2 tablespoons coarsely snipped fresh cilantro, basil or flat-leaf parsley
  • 2 tablespoons toasted shaved coconut


  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 Facts

(Curried Coconut Shrimp on Rice Stick Noodles)

Servings Per Recipe 4, sodium (mg) 667, pro. (g) 22, cal. (kcal) 479, Fat, total (g) 22, carb. (g) 46, sat. fat (g) 18, iron (mg) 4, calcium (mg) 71, vit. C (mg) 8, chol. (mg) 129, vit. A (IU) 8600, fiber (g) 2

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