Coconut Shrimp Pancit
Savory stir-fried rice noodles with plump shrimp, vegetables, and a hint of coconut milk, creating a creamy yet light dish. This Filipino recipe, ready in about 35 minutes, pairs dried rice noodles, shrimp, shrimp broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz dried rice noodles
- 8 oz, peeled and deveined shrimp
- 1/2 cup shrimp broth
- 1/4 cup, light coconut milk
- 2, minced garlic cloves
- 1/2 cup, chopped onion
- 1/2 cup, julienned carrots
- 1 cup, shredded cabbage
- 1/2 cup bean sprouts
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp cooking oil
- 2 tbsp, sliced green onions
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Soak 8 oz dried rice noodles in warm water for 15 minutes, then drain. In a bowl, combine 8 oz peeled and deveined shrimp with 1/2 cup shrimp broth and 1/4 cup light coconut milk, and marinate for 10 minutes.
- Step 2: Heat 2 tbsp cooking oil in a large wok over high heat. Add 2 minced garlic cloves and 1/2 cup chopped onion, stir-frying for 1 minute until fragrant.
- Step 3: Add 1/2 cup julienned carrots and 1 cup shredded cabbage, stir-frying for 3 minutes until vegetables are crisp-tender.
- Step 4: Add the marinated shrimp with its broth to the wok, cooking for 3-4 minutes until shrimp turn pink. Stir in drained rice noodles, 1/2 cup bean sprouts, 2 tbsp soy sauce, and 1 tsp sesame oil, tossing vigorously for 2 minutes until noodles are heated through and coated with sauce.
