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
- 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
- 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!
For other quick and easy curry recipes:
- Lentil curry
- Slow cooker coconut curry lentils
- Five ingredient chicken curry
- Tofu curry
Nutrition info is an estimate and may contain errors.
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Rebecca Bitzer loves to empower Registered Dietitian Nutritionists (RDNs) and their clients. Co-author of Welcome to the Rebelution: Seven steps to the nutrition counseling practice of your dreams and Taste the Sweet Rebellion: Rebel against dieting.