One-Pot Coconut Curry Shrimp with Rice Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (gluten-free) ready in about 27 minutes pairs rice noodles, extra-virgin olive oil, medium, finely diced 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 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.

★ 3.4 (9 ratings) Prep: 12 min Cook: 15 min Serves 4 Thai cuisine 510 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.

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Frequently asked questions

How long does One-Pot Coconut Curry Shrimp with Rice Noodles take to make?

Total time is about 27 minutes (12 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 One-Pot Coconut Curry Shrimp with Rice Noodles?

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 One-Pot Coconut Curry Shrimp with Rice Noodles?

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 One-Pot Coconut Curry Shrimp with Rice Noodles 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 One-Pot Coconut Curry Shrimp with Rice Noodles 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.

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