Creamy Coconut-Lime Rice Noodles with Shrimp
Tangy, fragrant noodles tossed with plump shrimp and a velvety coconut-lime sauce that coats every strand. This thai-inspired seafood (gluten-free) ready in about 25 minutes pairs rice noodles, water, peeled and deveined large shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 rice noodles
- 4 cups water
- 12 oz, peeled and deveined large shrimp
- 1 cup coconut milk
- 3 tbsp fresh lime juice
- 1 tbsp fish sauce
- 3, minced garlic cloves
- 1/2 cup, thinly sliced red bell pepper
- 2 tbsp shredded coconut
Instructions
- Step 1: Bring 4 cups water to a boil in a medium pot. Add rice noodles and cook for 4 minutes until tender but still firm, then drain and rinse under cold water to stop cooking.
- Step 2: Heat a large skillet over medium-high heat. Add shrimp and cook for 2 minutes per side until pink and opaque, then remove and set aside.
- Step 3: In the same skillet, add garlic and bell pepper; stir-fry for 1 minute until fragrant and peppers are slightly softened.
- Step 4: Pour in coconut milk, lime juice, and fish sauce, then bring to a gentle simmer for 2 minutes until slightly thickened.
- Step 5: Add drained noodles and cooked shrimp to skillet, tossing until evenly coated in sauce and heated through, about 2 minutes.
- Step 6: Transfer to a serving dish, sprinkle with 2 tbsp shredded coconut, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Coconut-Lime Rice Noodles with Shrimp take to make?
Total time is about 25 minutes (10 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 Creamy Coconut-Lime Rice Noodles with Shrimp?
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 rice noodles from drying out.
Can I substitute ingredients in Creamy Coconut-Lime Rice Noodles with Shrimp?
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 Creamy Coconut-Lime Rice Noodles with Shrimp 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.
Is Creamy Coconut-Lime Rice Noodles with Shrimp gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
