Macro Friendly Red Curry Noodles with Shrimp
Looking for a quick and satisfying meal that bursts with flavor yet aligns with your macro goals? Look no further! These Macro Friendly Red Curry Noodles with Shrimp are not just delicious but also simple to prepare. This dish combines the rich creaminess of coconut milk with a kick of red curry paste, complemented by succulent shrimp and vibrant vegetables. Best of all, it’s a one-pot wonder that’s perfect for busy weeknights or a cozy weekend dinner.
Why This Recipe Belongs in Your Rotation
This recipe is a keeper for several reasons. First, it’s packed with protein thanks to the jumbo shrimp, making it a great option for those looking to hit their protein targets. The rice noodles provide a satisfying base, while the light coconut milk keeps things creamy without unnecessary calories. Plus, the versatility of the ingredients means you can easily swap in whatever veggies you have on hand. It’s a complete meal that’s both nutritious and indulgent, hitting all the right notes on your taste buds.
What You’ll Gather
- 8 oz rice noodles (linguine style, I used A Taste of Thai brand)
- 1 lb jumbo shrimp, peeled and deveined with tails removed
- Salt & pepper to taste
- 3 tablespoons red curry paste (I used Thai Kitchen)
- 2 cloves garlic, finely minced
- 13.5 oz light coconut milk (1 can, I used A Taste of Thai brand)
- 1/2 teaspoon dried ginger (or use fresh)
- 2 tablespoons soy sauce
- 2 tablespoons Truvia (or other sweetener of choice)
- 1 tablespoon tomato paste
- 2 cups frozen Asian veggies
What’s in the Gear List
- Large pot – for boiling the noodles and cooking the dish.
- Colander – to drain the rice noodles.
- Wooden spoon – for stirring and mixing the ingredients.
- Measuring cups and spoons – for accurate ingredient portions.
Macro Friendly Red Curry Noodles with Shrimp, Made Easy
Step 1: Prepare the Noodles
Begin by boiling water in a large pot. Add the 8 oz rice noodles and cook according to package instructions, usually around 4-6 minutes. Once cooked, drain the noodles in a colander and set aside.
Step 2: Cook the Shrimp
In the same pot, add a splash of water or a light cooking spray over medium heat. Season the 1 lb of shrimp with salt and pepper. Add the shrimp to the pot and cook for about 2-3 minutes until they turn pink and opaque. Remove the shrimp from the pot and set aside.
Step 3: Create the Curry Sauce
In the same pot, add the 3 tablespoons of red curry paste and the 2 cloves of minced garlic. Stir for about 1 minute until fragrant. Then, pour in the 13.5 oz can of light coconut milk and stir to combine.
Step 4: Add Flavorings
Mix in the 1/2 teaspoon of dried ginger, 2 tablespoons of soy sauce, 2 tablespoons of Truvia, and 1 tablespoon of tomato paste. Bring the sauce to a gentle simmer, allowing the flavors to meld together.
Step 5: Combine Everything
Return the shrimp to the pot along with the drained rice noodles and 2 cups of frozen Asian veggies. Toss everything together, ensuring the noodles and shrimp are well-coated with the sauce. Cook for an additional 2-3 minutes until the veggies are heated through.
Step 6: Serve and Enjoy
Once everything is combined and heated, serve your Macro Friendly Red Curry Noodles with Shrimp in bowls. You can garnish with fresh cilantro or a squeeze of lime for an extra flavor boost if desired.
No-Store Runs Needed
- Rice noodles: A pantry staple that cooks quickly.
- Jumbo shrimp: Keep frozen shrimp on hand for a protein-packed meal.
- Red curry paste: Perfect for adding depth and flavor to dishes.
- Light coconut milk: A creamy base that can be used in various recipes.
- Frozen Asian veggies: Convenient and nutritious, no chopping required!
Frequent Missteps to Avoid
When preparing your Macro Friendly Red Curry Noodles with Shrimp, here are some common pitfalls to avoid:
- Overcooking the shrimp: Keep an eye on them, as they can become rubbery if cooked too long.
- Not draining the noodles properly: Excess water can dilute the sauce.
- Using too much or too little curry paste: Adjust according to your taste preference.
- Forgetting to season: A little salt and pepper goes a long way in enhancing flavors.
Storage Pro Tips
To keep your Macro Friendly Red Curry Noodles with Shrimp fresh and delicious:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.
- For longer storage, consider freezing the dish, but note that noodles may become softer upon reheating.
Common Questions
Can I use different noodles for this recipe?
Absolutely! While rice noodles work beautifully, you can substitute them with other noodles like udon or even whole wheat pasta if you prefer.
Is there a vegan version of this recipe?
Yes! Simply omit the shrimp and use tofu or chickpeas as a protein source. Ensure the soy sauce is vegan-friendly.
How spicy is this dish?
The spice level can vary depending on the brand of red curry paste you use. If you prefer a milder dish, start with less curry paste and adjust to your taste.
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the sauce and shrimp in advance. Just cook the noodles and veggies when you’re ready to serve to keep the texture perfect.
Let’s Eat
This Macro Friendly Red Curry Noodles with Shrimp recipe is a delightful way to enjoy a meal that’s both nutritious and full of flavor. It’s simple, satisfying, and ready in under 30 minutes, making it a perfect addition to your weeknight dinner lineup. So gather your ingredients, channel your inner chef, and get ready to indulge in a bowl of creamy, spicy goodness that your taste buds will thank you for!
Macro Friendly Red Curry Noodles with Shrimp
Ingredients
Equipment
Method
- Begin by boiling water in a large pot. Add the rice noodles and cook according to package instructions, usually around 4-6 minutes. Once cooked, drain the noodles in a colander and set aside.
- In the same pot, add a splash of water or a light cooking spray over medium heat. Season the shrimp with salt and pepper. Add the shrimp to the pot and cook for about 2-3 minutes until they turn pink and opaque. Remove the shrimp from the pot and set aside.
- In the same pot, add the red curry paste and minced garlic. Stir for about 1 minute until fragrant. Then, pour in the coconut milk and stir to combine.
- Mix in the dried ginger, soy sauce, Truvia, and tomato paste. Bring the sauce to a gentle simmer, allowing the flavors to meld together.
- Return the shrimp to the pot along with the drained rice noodles and frozen Asian veggies. Toss everything together, ensuring the noodles and shrimp are well-coated with the sauce. Cook for an additional 2-3 minutes until the veggies are heated through.
- Once everything is combined and heated, serve your Macro Friendly Red Curry Noodles with Shrimp in bowls. You can garnish with fresh cilantro or a squeeze of lime for an extra flavor boost if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.
- Consider freezing the dish for longer storage, but note that noodles may become softer upon reheating.
