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

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