ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spicy Shrimp and Peanut Noodles

Prep time 10 mins
Cook time 17 mins
Yield Makes 4 servings


  • 8 ounces dry uncooked spaghetti
  • 1/2 cup creamy peanut butter
  • 1/3 cup rice vinegar
  • 1/4 cup lite soy sauce
  • 2 tablespoons light brown sugar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons grated fresh ginger
  • 1/2 teaspoon crushed red pepper
  • 2 teaspoons canola oil
  • 2 to 3 red Fresno chiles or jalapeño peppers, sliced
  • 1 pound raw large shrimp, peeled and deveined, with tails
  • 1 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/2 English cucumber, halved lengthwise and sliced
  • Garnishes: fresh cilantro, chopped peanuts

How to Make It

  1. Cook pasta according to package directions; drain.

  2. Meanwhile, whisk together peanut butter and next 6 ingredients in a bowl until smooth.

  3. Heat canola oil in a large nonstick skillet over medium-high heat. Add chiles and next 3 ingredients; sauté 3 minutes or until shrimp are cooked through.

  4. Toss pasta with peanut sauce and cucumber, and top with shrimp mixture. Garnish, if desired.