Who Needs Takeout When You Can Make These Delicious Shrimp Noodle Bowls?

Who Needs Takeout When You Can Make These Delicious Shrimp Noodle Bowls?
You can make this dish in the time it would take to order and pick up takeout. Greg DuPree
Updated:
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The key to getting these noodle bowls ready in a jiff is prepping all your ingredients and having them ready to go by the stove. Once you start cooking, things move fast. If gluten isn’t a concern, reduced-sodium soy sauce may be used instead of tamari.

Toasted-Coconut Shrimp and Noodle Bowls

Active Time: 20 minutes Total Time: 20 minutes

Serves 4
  • 8 ounces vermicelli rice noodles, preferably brown rice
  • 1 pound peeled and deveined raw shrimp (31–40 count)
  • 3 tablespoons reduced-sodium tamari, divided
  • 2 tablespoons cornstarch
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons apricot jam
  • 1 tablespoon chile-garlic sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 cup unsweetened shredded coconut
  • 3 tablespoons canola oil (or substitute), divided
  • 1 medium yellow bell pepper, thinly sliced
  • 8 ounces snow peas, trimmed
  • Fresh cilantro for garnish

Prepare rice noodles according to package directions. Divide among four bowls.

Meanwhile, stir shrimp with 1 tablespoon tamari and cornstarch in a medium bowl. Set by the stove. Whisk broth, jam, chile-garlic sauce, sesame oil, and the remaining 2 tablespoons tamari in a small bowl; set by the stove.

Add coconut and 1 1/2 teaspoons canola oil to a large skillet or wok and cook over medium-low heat until golden brown, 3 to 5 minutes. Remove to a paper-towel-lined plate.

Wipe out the pan. Add 2 tablespoons canola oil and heat over high heat until shimmering. Add the shrimp and cook, stirring occasionally, until pink on both sides, about 2 minutes. Transfer to a bowl.

Add the remaining 1 1/2 teaspoons canola oil, bell pepper, and snow peas to the pan and cook until tender-crisp, 2 to 3 minutes. Add the broth mixture and the shrimp; cook until well glazed, 1 to 2 minutes. Divide the mixture among the bowls with the noodles. Top with the coconut and garnish with cilantro.

Tasty Tip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.

Recipe nutrition per serving: 557 Calories, Total Fat: 20 g, Saturated Fat: 7 g, Cholesterol: 183 mg, Carbohydrates: 65 g, Fiber: 4 g, Total Sugars: 9 g, Protein: 30 g, Sodium: 771 mg, Potassium: 396 mg, Vitamin A: 1094 IU. 

Adam Dolge, EatingWell
Adam Dolge, EatingWell
Author
EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at EatingWell.com. Copyright 2023 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.
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