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Spicy Shrimp with Udon Noodles

Yield 6 servings (serving size: 1 1/3 cups)
Spaghetti can be used in place of udon noodles, if desired. You can find red curry paste at Oriental markets; made primarily from chiles and very concentrated, it imparts a spicy, salty flavor all its own.


  • 2 pounds large shrimp, peeled and deveined
  • 1 teaspoon grated lime rind
  • 3 tablespoons fresh lime juice
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons red curry paste
  • 3 tablespoons brown sugar
  • 1 tablespoon chili oil or vegetable oil
  • 1 1/2 cups (2 x 1/4-inch) julienne-cut red bell pepper
  • 1/2 cup thinly sliced green onions
  • 1/3 cup minced fresh cilantro
  • 1 cup fresh bean sprouts (about 2 ounces)
  • 6 cups cooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti (about 8 ounces uncooked)
  • Cooking spray
  • 6 tablespoons chopped peanuts

Nutrition Information

  • calories 372
  • caloriesfromfat 23 %
  • fat 9.6 g
  • satfat 1.5 g
  • monofat 3.3 g
  • polyfat 3.6 g
  • protein 31.3 g
  • carbohydrate 39.3 g
  • fiber 2.6 g
  • cholesterol 172 mg
  • iron 5.3 mg
  • sodium 470 mg
  • calcium 93 mg

How to Make It

  1. Starting at the tail end, butterfly each shrimp, cutting to, but not through, outside of shrimp. Set aside.

  2. Combine lime rind and next 5 ingredients (lime rind through chili oil); stir well. Combine 1/3 cup marinade with shrimp in a large zip-top plastic bag; seal bag, and marinate shrimp in refrigerator for 30 minutes.

  3. Combine remaining 1/3 cup marinade, bell pepper, and next 4 ingredients (bell pepper through noodles) in a large bowl, tossing to coat.

  4. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shrimp; sauté 5 minutes or until done. Combine shrimp with pasta mixture, and toss gently. Sprinkle each serving with nuts. Serve warm or chilled.