Thanks to the National Fisheries Institute for sponsoring this post.
This recipe for Shrimp Curry Noodle Bowls is quick, healthy and perfect for dinner on a busy night. Ready in 15 minutes, it’s packed with veggies and full of flavor!
Let’s talk dinner today, shall we? Specifically healthy dinners that can be made quickly to avoid dinnertime meltdowns! Because I’m in desperate need of those at my house.
As you may recall, I’ve been working with my friends at the National Fisheries Institute for the past couple of years to share some easy seafood recipes like this Grilled Foil Packet Tilapia with Pesto Veggies, this Sheet Pan Italian Salmon with Green Beans and these Easy Tuna Melts.
Last year, they launched a seafood education initiative called Dish on Fish to help educate Americans about the importance of eating seafood and to encourage seafood consumption so be sure to follow them if you’re looking for easy ways to eat more seafood! You can find them on Pinterest, Twitter and Facebook.
Did you know that the most recent 2015-2020 Dietary Guidelines For Americans recommend all Americans eat at least 2-3 servings (8 ounces) of seafood, which includes fish and shellfish, per week?
I’ve given you a few recipe ideas for fish so today we’re moving on to shrimp! It’s one of my go-to proteins when I need a healthy protein option that cooks in a hurry. Plus shrimp taste good hot and cold!
For this recipe, I decided to put a spin on one of our favorites – curry- by using a noodle base instead of serving it over rice like I usually do. And to make it even more fun, I combined two types of veggie noodles – spiralized zucchini and sweet potato – with rice noodles for a fun way to add extra veggies. Paired with some of my favorite curry staples like spinach, peas and coconut milk, these shrimp curry noodle bowls are a fun twist on traditional curry.
I used mild curry paste since my almost-one-year-old LOVES curry but you could use medium or hot to give it a spicy kick! You could also sub your favorite veggie noodles – squash or carrot would be good! And if you’re not a rice noodle fan, you could leave those out completely!
Here’s how you make it:
Shrimp Curry Noodle Bowls
This recipe for Shrimp Curry Noodle Bowls is quick, healthy and perfect for dinner on a busy night. Ready in 15 minutes, it's packed with veggies and full of flavor!
- 1 pound shrimp, peeled and deveined
- 2 cloves garlic
- 1 tsp fresh ginger, grated (or ginger paste)
- 2 cups spiralized zucchini
- 2 cups spiralized sweet potato
- 3 ounces rice/stirfry noodles
- 1 cup frozen peas
- 1 can coconut milk (full fat or reduced fat)
- 3 Tbsp red curry paste (mild or hot)
- 2 cups fresh baby spinach
- optional - dried hot chilis
Cook rice noodles according to package directions.
In a large dutch oven, saute garlic, ginger, sweet potato noodles and shrimp for 2 minutes.
Add zoodles, coconut milk, curry paste and peas.
Bring to a boil, reduce heat and simmer 10 minutes or until shrimp are cooked and veggie noodles reach desired tenderness.
Stir in rice noodles and fresh spinach and cook 2 minutes until spinach is wilted.
Pretty simple, right? I have the Inspiralizer (affiliate link) and love it to make veggie noodles.
Try these Shrimp Curry Noodle Bowls for a quick dinner ready in 15 minutes!Click To Tweet
This is a sponsored conversation written by me on behalf of Dish on Fish. The opinions and text are all mine.