Coconut Curry Shrimp with Somen Noodles
Level: Easy
Yield: 4 servings
Time Required
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
- Calories: 877
- Total Fat: 39 g
- Saturated Fat: 21 g
- Carbohydrates: 73 g
- Dietary Fiber: 5 g
- Sugar: 5 g
- Protein: 64 g
- Cholesterol: 437 mg
- Sodium: 1029 mg
Ingredients
- Cooking spray
- 2 pounds large or jumbo shrimp, peeled and deveined
- Salt and freshly ground black pepper
- 2 tablespoons salt-free lemon and herb seasoning
- 1 (14-ounce) can coconut milk
- 1 tablespoon sugar
- 1 teaspoon curry powder
- 1/4 teaspoon ground ginger
- 2 tablespoons chopped fresh cilantro leaves
- 12 ounces somen noodles
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons sesame oil
- 1/3 cup chopped dry-roasted peanuts
Instructions
Heat a grill pan or griddle on the stove, lightly coated with cooking spray, over medium-high heat. Season the shrimp with salt, pepper, and lemon and herb seasoning. Place the shrimp on the hot pan and cook for about 2 minutes on each side, or until they turn bright pink and are fully cooked.
In a medium saucepan, stir together the coconut milk, sugar, curry powder, and ginger. Set the pan over medium heat and bring the mixture to a gentle simmer, letting it cook for 5 minutes. Remove from heat and stir in the chopped cilantro.
Meanwhile, prepare the somen noodles according to the package instructions. Drain the noodles and transfer them to a large bowl. Add the soy sauce and sesame oil, tossing with tongs until well coated.
Transfer the noodles to a serving plate and sprinkle with chopped peanuts. Serve half of the grilled shrimp with all of the coconut curry dip and the noodles. Save the remaining shrimp for Island Rice, if you wish.
