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)
6 tablespoons chopped peanuts
How to Make It
Starting at the tail end, butterfly each shrimp, cutting to, but not through, outside of shrimp. Set aside.
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.
Combine remaining 1/3 cup marinade, bell pepper, and next 4 ingredients (bell pepper through noodles) in a large bowl, tossing to coat.
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.
Fantastic and sadly underappreciated recipe from way back when. This is so delicious that my husband told me it was one of the best dishes I've made recently, and he likes my cooking! Udon noodles are important because they give it a rich, almost meaty quality. I didn't have bean sprouts but added steamed green beans since I had them and the dish needs some greenery. Don't be afraid of the curry paste--next time I'll add more. Chopped some fresh thai basil on top for extra oomph, too.
Awesome recipe! I'm not a red pepper fan so I subbed with zucchini at the end with a quick saute so it wouldn't get limp - great choice! Also, add one more Tb of red curry paste, and a dash more of the chili oil (I bought the hot version) if you really like the spice. Tried Japanese buckwheat noodles in place of the Udon ones - great texture without being too thick. Left out the cilantro as per my own tastebud request, but the rest of the recipe was just amazing. Will definitely make again! :)
The udon noodles cooked VERY quickly and were too soft, especially compared with the firm shrimp. Need to make sure the noodles are firmer. Also, I would use medium shrimp so I could get a forkful with a shrimp and noodles in each bite. Use the chili oil; this wasn't spicy enough without it.
This recipe was excellent and easy to make. I made it for a group picnic, and everyone enjoyed it, several having seconds! If you don't like spicy food, you may want to reduce the amount of red curry paste a bit. I love spicy food so the recipe was perfect for me! I followed the recipe exactly, and it came out perfect and looked appetizing. I will make this again the next opportunity I have!