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 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
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Coconut Shrimp Pancit take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Shrimp Pancit?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried rice noodles from drying out.
Can I substitute ingredients in Coconut Shrimp Pancit?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Shrimp Pancit for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut Shrimp Pancit?
Filipino filipino like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
So easy and delicious, made it for a dinner party and everyone asked for the recipe.
- ★★★★★
Amazing! Made it exactly as written and it was a hit.
- ★★★★★
My family went crazy for this! The coconut and shrimp combo is perfect.
