Cilantro-Lime Noodles with Shrimp
By Laura Rege

Yields:
4 serving(s)
Prep Time:
25 mins
Total Time:
40 mins
Shrimp and noodles is a classic combo. This easy recipe is weeknight perfection. The creamy coconut sauce is so addictive, you'll want to eat it straight from the skillet.
Made it? Let us know how it went in the comment section below!
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Ingredients
- 1 lb.
medium shrimp (26 to 30), peeled and deveined
- 2 Tbsp.
canola oil, divided
- 2
cloves garlic, minced, divided
- 1
(1") piece ginger, minced, divided
- 1
red bell pepper, seeded, stemmed, and thinly sliced
- 2
green onions, chopped
- 1
(13.66-oz.) can Thai Kitchen Simply Asia Coconut Milk
- 2 Tbsp.
low-sodium soy sauce
- 2 tsp.
packed brown sugar
- 12 oz.
Thai Kitchen Stir-Fry Rice Noodles, cooked
- 3 Tbsp.
lime juice
- 1 Tbsp.
chili-garlic sauce
- 1/2 cup
freshly chopped cilantro leaves and thin stems, plus more for serving
Kosher salt
Directions
- Step 1In a medium bowl, toss shrimp with 1 tablespoon oil and half the garlic and half the ginger. In a large skillet over medium-high heat, add shrimp in a single layer. Cook until golden on both sides and opaque, about 2 minutes. Transfer shrimp to a plate.
- Step 2Return skillet to medium heat and add remaining tablespoon oil and bell pepper. Cook until peppers are just turning tender, about 2 minutes. Add green onion, remaining ginger and cook, stirring, 1 minute.
- Step 3Add in coconut milk, soy sauce, and brown sugar, stirring to combine. Bring to a boil and add cooked rice noodles and shrimp. Toss over medium-high heat until sauce thickens.
- Step 4Remove from heat and stir in lime juice, chili-garlic sauce and cilantro. Season with salt.
- Step 5Top with more cilantro before serving.
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