Active time:20 min. Total time:25 min.
Yield: Serves 4 (serving size: 1 1/4 cups)
These skillet shrimp noodles are super easy to make at home, but their flavor rivals something you’d get at a restaurant. It’s slightly sweet from the coconut, with a mild degree of spice, and has plenty of toppings to keep things interesting, especially with the combination of flavors—but by all means, if you want to go harder with toppings, go for it. Buy the freshest, highest quality shrimp you can source, preferably from a seafood market. They’re the star of this dish, so quality matters. If you’re peeling and deveining them yourself, pat them dry as best as you can before adding them to the skillet. Wet shrimp will add steam, while dry shrimp will get a nice sear, yielding a better appearance and taste.
- 1 1/2 pounds raw medium shrimp, peeled and deveined
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons canola oil
- 2garlic cloves, minced (about 1/2 Tbsp.)
- 1 tablespoon minced fresh ginger (from 1 [2-in.] piece)
- 3 tablespoons red curry paste
- 1(13.66-oz.) can unsweetened coconut cream, well-shaken and stirred
- 2fresh lime juice (from 2 limes)
- 1(8-oz.) pkg. rice vermicelli, cooked according to package directions
- 1/4 cup chopped dry-roasted peanuts
- 1/4 cup chopped cilantro leaves
- 1/4 cup chopped scallions, green and light green parts only (from 2 scallions)
- 1/4 cup chopped fresh basil
- 1lime, cut into quarters
How to Make It
Toss shrimp with salt and pepper in a medium bowl. Heat oil in a large skillet over medium-high. Add shrimp, and cook, stirring occasionally, until shrimp are opaque, about 1 minute. Add garlic, ginger, and curry paste, and cook, stirring often, until fragrant and lightly browned, about 30 seconds. Whisk in coconut cream and lime juice, and cook, whisking constantly, until sauce slightly thickens, about 1 minute.
Spoon shrimp over vermicelli noodles, and top with peanuts, cilantro, scallions, and basil. Serve with lime wedges.
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