ONE PAN COCONUT SHRIMP & NOODLES

March 25, 2014

I don’t eat enough fish. Do you eat enough fish? Does anyone eat enough fish? We don’t eat enough fish.

But then there’s the scare of eating too much fish. Like, mercury or whatever? Where is the sweet spot for how much fish to eat?

We don’t reach for it very often, and I’m not sure why. Shrimp is really good for pasta or vegetables or anything. And since it’s the one fish I do (kinda) keep in rotation, it’s probably the type of fish that doesn’t “count” like salmon. Should I be overthinking fish this much?

Andddd David just reminded me shrimp is a crustacean not a fish. I knew it’d be something.

ONE PAN COCONUT SHRIMP & NOODLES from Rachel Schultz-4

ONE PAN COCONUT SHRIMP & NOODLES
Serves 3-4

1 tablespoon olive oil
1 tablespoon sesame oil
1 pound shrimp, peeled and deveined
3 cloves garlic, minced
1 yellow bell pepper, diced
14 ounces coconut milk
2 cups vegetable stock
7 ounces pad thai noodles
2 teaspoons sriracha sauce
1 cup cilantro, chopped
1 lime, juiced
Salt & pepper

Heat oils over medium-high heat in a skillet. Add shrimp, salt, and pepper, cooking until seared. Remove shrimp from pan.

ONE PAN COCONUT SHRIMP & NOODLES from Rachel Schultz

Saute garlic and bell pepper for 1-2 minutes. Add coconut milk, vegetable stock, pad thai noodles, sriracha sauce, and cilantro.

ONE PAN COCONUT SHRIMP & NOODLES from Rachel Schultz-2

Bring to a boil, then reduce to a simmer until noodles are cooked, about 5-7 minutes. Return shrimp to pan and add lime juice.

ONE PAN COCONUT SHRIMP & NOODLES from Rachel Schultz-3

ONE PAN COCONUT SHRIMP & NOODLES
 
Author:
Serves: 3-4
Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 1 pound shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 1 yellow bell pepper, diced
  • 14 ounces coconut milk
  • 2 cups vegetable stock
  • 7 ounces pad thai noodles
  • 2 teaspoons sriracha sauce
  • 1 cup cilantro, chopped
  • 1 lime, juiced
  • Salt & pepper
Instructions
  1. Heat oils over medium-high heat in a skillet.
  2. Add shrimp, salt, and pepper, cooking until seared. Remove shrimp from pan.
  3. Saute garlic and bell pepper for 1-2 minutes.
  4. Add coconut milk, vegetable stock, pad thai noodles, sriracha sauce, and cilantro.
  5. Bring to a boil, then reduce to a simmer until noodles are cooked, about 5-7 minutes. Return shrimp to pan and add lime juice.

Adapted from Bev Cooks.

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Comments

  • Michelle Morris

    Oh my goodness. This was so spur of the moment for me. I needed a quick recipe using what ingredients I had on hand. I’m super impressed. Thank you bunches from Illinois.

  • Becky

    This recipe is awesome! I made it for dinner tonight and my family loved it! Thanks for the delicious recipe!

  • Brenda

    I love your recipes and your Easier Than Takeout Pad Thai has totally spoiled my husband.
    I only wish that your recipe index showed all of your recipes. I feel like I am missing something by not being able to see them all.
    Thanks!

    • Rachel Schultz

      I feel the same way! Working on it.

  • Mm. Looks super delicious. And I looove shrimp. Will be making this soon, for sure!

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