Shrimp Noodle Bowl Recipes

SHRIMP 'N' NOODLE BOWLS

Here's a quick meal that feels as if it came from a restaurant. Cooked shrimp, bagged slaw and bottled dressing reduce the time needed to get it on the table. -Mary Bergfeld, Eugene, Oregon

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

Shrimp 'n' Noodle Bowls image

Steps:

Cook pasta according to package directions; drain and rinse in cold water. Transfer to a large bowl. Add the shrimp, coleslaw mix, onions and cilantro. Drizzle with dressing; toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 260 calories, Fat 3g fat (0 saturated fat), Cholesterol 147mg cholesterol, Sodium 523mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic exchanges

Ingredients

8 ounces uncooked angel hair pasta
1 pound cooked small shrimp
2 cups broccoli coleslaw mix
6 green onions, thinly sliced
1/2 cup minced fresh cilantro
2/3 cup reduced-fat sesame ginger salad dressing

ONE-PAN COCONUT SHRIMP NOODLE BOWLS

Provided by Bev Weidner

Categories main-dish

Time 30m

Yield 2 huge bowls or 4 smaller ones

Number Of Ingredients 15

One-Pan Coconut Shrimp Noodle Bowls image

Steps:

Heat the oils in a large straight-sided pan over medium-high. Add the shrimp, season with salt and pepper and sear on both sides until you get a nice sear, about 5 minutes total. Remove from the pan and set aside.
Back in the pan, add more oil if needed and toss in the garlic, ginger and bell pepper. Saute for one minute, then add the coconut milk, stock, noodles, fish sauce, sriracha sauce, cilantro and scallions. Bring to a boil, reduce the heat and let simmer until the noodles cook through, about 5 minutes.
Take off the heat and add a few big squeezes of lime juice. Now taste that. UGH. Need anything? Add a little salt if you want. More lime juice? Yes.
Stir the shrimp back in and toss to combine. Serve with more cilantro on top!

Ingredients

1 tablespoon extra-virgin olive oil
1 teaspoon sesame oil
1 pound extra-large shrimp, thawed, peeled and deveined
Salt and pepper
3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 yellow bell pepper, diced
One 13.5-ounce can coconut milk
2 cups fish stock (or seafood or chicken stock)
7 ounces pad Thai noodles (about half a box)
1 teaspoon fish sauce
2 teaspoons sriracha sauce
1 cup cilantro leaves, plus more for garnish
2 scallions, diced
1 lime (or more!)

SPICY SHRIMP AND BOK CHOY NOODLE BOWL

Provided by Rachael Ray : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Spicy Shrimp and Bok Choy Noodle Bowl image

Steps:

Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.
Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.

Ingredients

3 tablespoons vegetable oil, 3 turns of the pan
2 teaspoons crushed red pepper flakes
4 cloves garlic, chopped
2 inches ginger root, peeled and cut into very thin matchsticks or grated
1/2 pound shiitake mushroom caps, sliced, a couple of cups
1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks lengthwise
Salt and pepper
1 quart chicken broth
1 cup seafood stock, available on soup aisle or, 1 cup clam juice
1 1/2 pounds medium peeled and deveined shrimp
1/2 pound vermicelli (thin spaghetti)
4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks