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Simple Stir-Fry Shrimp and Rice Noodle Recipe Dinner

Noodle Over Stir-Fried Shrimp and Cilantro

I'm always looking for easy dinners that are tasty and fresh. Stir-fries are the perfect candidate for such a meal and this weekend, I pulled out the wok to make a simple shrimp and rice noodle dish. The shrimp required the most prep since I had to devein them. However, once all of the ingredients are prepped in individual bowls, the cook time is really fast. In under 15 minutes, I had an exceptionally delicious dinner. The mild sauce combines soy sauce, fish sauce, brown sugar, and lime juice — creating a perfectly light Spring dinner. Skip takeout tonight and keep reading for the recipe.

Shrimp, Cilantro and Rice Noodles

Shrimp, Cilantro and Rice Noodles

Shrimp, Cilantro and Rice Noodles

Ingredients

Kosher salt
6 oz. 1/4-inch-wide dried rice noodles (pad thai)
2 medium limes, 1 juiced and 1 cut into wedges
1-1/2 Tbs. packed light brown sugar
2 tsp. soy sauce
1 tsp. fish sauce
3/4 lb. peeled and deveined large shrimp (31 to 40 per lb.)
3 Tbs. canola or peanut oil
1/2 tsp. ground coriander
Freshly ground black pepper
2 medium red bell pepper, cored, seeded, and finely diced
1 medium jalapeño, seeded and finely diced
1 large shallot, finely diced
1/4 cup chopped fresh cilantro

Directions

  1. Bring a medium pot of well-salted water to a boil. Add the noodles, lower the heat to a gentle simmer, and cook, stirring occasionally, until the noodles are just tender, 5 to 7 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well.
  2. In a small bowl, combine the lime juice, sugar, soy sauce, and fish sauce; set aside. In a medium bowl, toss the shrimp with 1 Tbs. of the oil, the coriander, 1/2 tsp. pepper, and 1/4 tsp. salt.
  3. Heat the remaining 2 Tbs. oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the red pepper, jalapeño, and shallot, sprinkle with 1/4 tsp. salt, and cook, stirring, for 1 minute.
  4. Add the shrimp and cook, stirring, until it turns pink and is almost cooked through, about 2 minutes. Add the lime juice mixture and cook, stirring, until the shrimp is cooked through, about 1 minute more.
  5. Add the noodles and half of the cilantro; toss until the noodles heat through and pick up the sauce, 1 to 2 minutes.
  6. Serve sprinkled with the remaining cilantro, with the lime wedges on the side for squeezing.

Serves 3-4.


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Join The Conversation
askmsrecipe askmsrecipe 5 years
This recipe sounds really delicious to me. Reminds me of Chinese food. I have chosen your recipe for the Marvelous Menu Featured Recipe Creator. The award is available on my sidebar. http://askmsrecipe.com/2011/11/14/weekly-marvelous-menu-65/
nancita nancita 6 years
This reminds me that I should start cooking with rice noodles — not to mention coordinating my chopsticks to my food!
skigurl skigurl 6 years
i love that i already have shrimp in the freezer to make this!
Iveenia Iveenia 6 years
love it :)
kurniakasih kurniakasih 6 years
Easy peasy and looks yum. Definitely will try it.
fuzzles fuzzles 6 years
Bright flavors and colors. Double win! :feedme:
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