Curries are warm and comforting meals. Shrimp curry served over soba (or buckwheat) noodles is a flavorful meal that comes together in a flash! This curry is packed with protein from shrimp, nutrients from all the vegetables, and grains from the soba noodles. One great thing about this recipe is that you can switch out vegetables for whichever ones you have on hand. And for the mixed vegetables, you can grab one from the freezer section with your favorite combination.

We hear a lot about people not wanting to consume too much shrimp, due to their cholesterol content. However, this does not necessarily mean that it negatively impacts your blood cholesterol, especially when consumed in moderation. Just like any food, you probably don’t want to have it every day, for every meal anyways.

This meal comes together super quickly, too! This recipe serves two people, however it’s super easy to scale it up for a whole family meal, or scale it down just for yourself.

Shrimp Curry with Soba Noodles

Rebel dietitians LOVE shrimp! They are loaded with protein and just plain old delicious. Partnered with Soba noodles, you are going to get the most perfect protein packed meal.
Course: Main Dish
Cuisine: Seafood
Keyword: Budget-friendly, Easy, Fall, Fiber, Lean protein, Meal prep, Quick, Winter
Condition: Dairy Free, Nut Free, PCOS
Servings: 2 servings

Ingredients

  • 3 oz soba noodles (or rice noodles)
  • 2 tsp vegetable oil avocado, canola, etc
  • 1 clove garlic minced
  • 8 oz shrimp (fresh or frozen), peeled
  • 1 onion small, sliced
  • 1 bell pepper sliced
  • 2 cups mixed vegetables (sugar snap peas, edamame, broccoli, shredded carrots, etc.)
  • 1 tbsp red curry paste
  • 1 13.5-oz can coconut milk, light

Instructions

  • Cook soba noodles according to the directions on the package. Set aside.
  • In a large pan, heat olive oil over medium heat and add garlic. Cook for 1 minute until fragrant. Add shrimp and cook until no longer pink. Remove shrimp from pan and set aside.
  • Add onions, bell peppers, and assorted vegetables to the pan and sauté until just softened. When the vegetables are done, return the shrimp to the pan.
  • Add the curry paste to the pan and stir until everything is coated. Add the coconut milk and let simmer for 3 minutes, stirring occasionally.
  • Serve the shrimp curry over the soba noodles and enjoy!

Nutrition

Carbohydrates: 63g | Protein: 37g | Fat: 9g | Sodium: 600mg | Potassium: 790mg | Fiber: 10g

For other quick and easy curry recipes:

Please note:

Nutrition info is an estimate and may contain errors.

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