Spicy Thai Shrimp Bowls + Weekly Menu

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Trying new restaurants and dishes is one of the few things Mr. Prevention and I have in common. It’s a good thing since we don’t have a ton in common…

I’m emotional and often irrational, he is level-headed and even-keeled at all times. I’m an avid hockey lover/hockey player, completely enamored with the sport, and he much prefers basketball…and couldn’t care less about hockey. I’m from the city, he’s from the “country”. I’m very outgoing and an open book to everyone, Mr. P is more reserved and less outgoing. He’s very conservative with money, and me? I see it and I want to spend it. I love IPA’s and he would prefer any other beer. I love to read and write and he hates both. I can gain weight looking at food and he eats junk and never gains an ounce it seems. His job is corporate, mine is health care.

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What we do have in common, among a few other things, is our love for food and our highly varied diet. We enjoy almost everything and we enjoy most some of the same foods which is helpful. I would struggle being with a picky eater, no doubt.

My favorite thing about going out to eat is trying new things. I refuse to order the same thing as Mr. Prevention, so we always confer before ordering. Sometimes we share, sometimes we don’t…it depends on whether or not his pick was better than mine 😉

When we were in central Illinois for Christmas, we went out to dinner at a local brewery. I ordered a dish that was similar to this. And it was…fantastic. I begrudgingly shared and made notes on what ingredients I suspected were in the dish, with every intention of recreating a healthier version at home.

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….and this is what I came up with.

I added extra veggies, used whole wheat noodles (though you could use rice noodles to create a gluten-free dish), and made the dish a bit lower in fat by using reduced fat coconut milk. I also opted to keep things a little simpler by using prepared red curry paste. The result was deeeelicious.

Mr. Prevention agreed that it was a solid rendition of the restaurant dish. Woop! Enjoy!

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5.0 from 2 reviews
Spicy Thai Shrimp Bowls
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 8 oz dry whole wheat spaghetti
  • 1 Tbsp olive oil
  • 1 onion, sliced
  • 1 red bell pepper, cut into slices
  • 1 orange bell pepper, cut into slices
  • 1 yellow bell pepper, cut into slices
  • 1-2 jalapenos, diced
  • 3 cloves garlic, minced
  • 1 (15 oz) can lite coconut milk
  • 2 Tbsp red curry paste
  • juice of 1 lime
  • 1 Tbsp sugar
  • ½ tsp salt
  • 1 lb large shrimp, peeled and deveined
  • ½ cup cilantro, chopped
Instructions
  1. Bring 2-3 quarts of water to a rolling boil; add pasta and cook 8-10 minutes or until al dente.
  2. In a medium bowl, whisk to combine the coconut milk, red curry paste, lime juice, sugar, and salt; set aside.
  3. Meanwhile, heat olive oil in a large skillet over medium heat. Once hot, add the onion and saute 3-4 minutes. Add bell peppers and continue cooking an additional 3-4 minutes or until softened. Add jalapenos and garlic, and saute 30-60 seconds or until fragrant.
  4. Add the coconut milk mixture and turn heat up to medium-high. Once simmering, add the shrimp and cook 2-3 minutes or until no longer opaque. Turn off heat.
  5. Divide noodles between 4 bowls and top with the shrimp mixture and about ⅓ cup coconut curry sauce. Top with cilantro and serve immediately.
Nutrition Information
Serving size: ¼ recipe (~1 cup pasta and 4 oz shrimp with veggies) Calories: 496 Fat: 13.0 Carbohydrates: 57.0 Sugar: 9.0 Sodium: 780 Fiber: 7.0 Protein: 34.5 Cholesterol: 150

 Weekly Menu: January 19th – 23rd

 More weekend ahead…woo!

Be well,

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What we do have in common, among a few other things, is our love for food and our highly varied diet. We enjoy almost everything and we enjoy most some of the same foods which is helpful. I would struggle being with a picky eater, no doubt.

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14 Comments

  1. January 18, 2014 / 7:45 pm

    Oh man, this looks amazing! We love spicy food so I need to try this. Thanks for including my salsa in your menu, Nicole! Have a fabulous weekend!

  2. January 19, 2014 / 9:53 am

    I am a huge noodle bowl lover. In fact, I have whole wheat already in the fridge from last nights… and some frozen shrimp. Dinner tonight?

  3. January 20, 2014 / 9:54 am

    Nicole we are gluten-free and much of our prior favorite ethnic cuisine has gone untouched unable to adapt it well. Pad Thai has remained a favorite to make at home and last week we found a great Thai take-out place that accomodates a GF diet. It was so delicious! Finding your recipe was a perfect follow on to keep the Thai trend going. Thank you! With some rice noodles instead of the spaghetti, we are set!

  4. Lori
    January 20, 2014 / 10:52 am

    This looks delicious! What would be a good substitute for shrimp? I am sadly allergic to store bought shrimp for some odd reason 🙁

    • Nicole, RD
      Author
      January 20, 2014 / 11:42 am

      Hi Lori! Personally, I’d love tofu or chicken in the dish!

  5. January 20, 2014 / 11:47 am

    These bowls look perfect, and I really need to get back into menu planning too, great ideas

  6. January 20, 2014 / 12:57 pm

    Looks like a great menu for the week. I really hope you enjoy my Greek Chicken Meatballs 🙂

  7. January 20, 2014 / 6:18 pm

    I love Thai food! This looks like an easy meal for the weeknights! Saving for later.

  8. January 21, 2014 / 4:26 pm

    I think I’ll be making this tonight for dinner with tofu – hubs isn’t feeling good and just wants white rice – yum!!

  9. Lizzie
    January 27, 2014 / 4:47 pm

    These are beautiful! They look like they taste great, too. Tim and I are pretty different, too, but we do share our love of IPAs! Mmmmmm, beer.

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