These delicious shrimp noodle bowls are just what weeknight dinner dreams are made of. In just 25 minutes, you’ll build deep flavor with scallions, curry paste, fresh ginger, and garlic, then simmer it all in a velvety coconut milk broth. Once it cooks to fragrant perfection, just pop in a pound of shrimp into the broth and they’ll cook up in three short minutes. The result is a wonderful blend of spicy, sweet, and zippy (thanks to a squeeze of lime juice overtop). Prep tip: Start the water boiling and then prep your vegetables—this will streamline this easy dinner even more.RELATED: Chicken Curry in a Hurry

Emily Nabors Hall
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook noodles according to package directions; drain, rinse, and set aside.

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  • While noodles cook, thinly slice white parts of scallions. Cut green parts of scallions into 1-inch pieces. Set white and green parts aside separately.

  • Heat oil in a large skillet over medium-high. Add ginger, garlic, and scallion whites and cook, stirring constantly, until fragrant, about 1 minute. Add curry paste and cook, stirring constantly, for 1 minute. Add coconut milk, broth, and salt; bring to a boil, stirring constantly. Reduce heat to a simmer; add shrimp and scallion greens. Simmer, stirring often, until shrimp are cooked through, 2 to 3 minutes.

  • Divide noodles among bowls; ladle shrimp mixture evenly over top. Top with cilantro and serve with lime wedges.