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 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