One-Pot Coconut Curry Shrimp with Rice Noodles

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Creamy coconut curry sauce envelops plump shrimp and rice noodles, finished with fresh basil and lime for a vibrant, restaurant-quality weeknight dinner. This Thai-inspired one-pot recipe (gluten-free), ready in about 27 minutes, pairs rice noodles, extra-virgin olive oil, shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 12 min Cook: 15 min Serves 4 Thai cuisine 510 cal/serving

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Ingredients

8 oz rice noodles
2 tbsp extra-virgin olive oil
1 medium, finely diced shallot
1 tbsp, grated fresh ginger
2 cloves, minced garlic
2 tbsp red curry paste
1 can (13.5 oz) coconut milk
1/2 cup low-sodium chicken broth
12 oz, peeled and deveined shrimp
1 cup, trimmed snow peas
1/4 cup, thinly sliced fresh basil
1 tbsp lime juice
1/4 tsp sea salt
1/8 tsp black pepper

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Instructions

Step 1: Bring a large pot of salted water to a boil. Cook rice noodles for 5 minutes until tender but still firm, then drain and rinse under cold water to stop cooking.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sauté 1 diced shallot, 1 tbsp grated ginger, and 2 minced garlic cloves for 2 minutes until fragrant, then stir in 2 tbsp red curry paste and cook 1 minute more.
Step 3: Pour in 1 can coconut milk and 1/2 cup chicken broth, stirring until simmering. Add shrimp, snow peas, 1/4 tsp sea salt, and 1/8 tsp black pepper. Simmer 4-5 minutes until shrimp turn pink and opaque, then stir in drained noodles, 1 tbsp lime juice, and 1/4 cup fresh basil until heated through.