Spicy Shrimp with Udon Noodles

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.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 372
  • Calories from fat: 23%
  • Fat: 9.6g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 3.6g
  • Protein: 31.3g
  • Carbohydrate: 39.3g
  • Fiber: 2.6g
  • Cholesterol: 172mg
  • Iron: 5.3mg
  • Sodium: 470mg
  • Calcium: 93mg

Ingredients

  • 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

Preparation

  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.
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