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Curry-Crusted Shrimp with Coconut Noodles


Serves 4

Fans of Thai cuisine will immediately recognize the flavors in this dish, which is like a deconstructed Thai shrimp curry. The twist here is that the shrimp are fried separately to give them a nice, crunchy coating. If you’d like to make this gluten-free, use almond flour instead of panko.

For the noodles
  • 2 13.5-oz. cans coconut milk
  • 1/4 cup fresh lime juice, plus 1 tsp. finely grated zest
  • 2 Tbs. dark brown sugar
  • 2 Tbs. fish sauce
  • 1 Tbs. peanut oil
  • 1 Tbs. rice vinegar
  • 1 tsp. mirin
  • 1/2 tsp. Asian sesame oil
  • Kosher salt
  • 8 oz. wide rice noodles
  • 1 cup sugar snap peas, trimmed and cut in half on the diagonal
  • 3 medium carrots, thinly sliced on the diagonal
  • 1 large red bell pepper, cut into medium dice
  • 1/2 small sweet onion, sliced lengthwise 1/4 inch thick
For the shrimp
  • 3 Tbs. thai red curry paste
  • 2 large eggs
  • 1 cup panko
  • 2 tsp. granulated garlic
  • 2 tsp. granulated onion
  • 1-1/2 tsp. dark brown sugar
  • Kosher salt
  • 1 lb. extra-jumbo shrimp (16 to 20 per lb.), peeled and deveined, tails left intact
  • 3 Tbs. peanut oil; more as needed
For serving
  • small basil leaves (optional)
  • sriracha (optional)
  • lime wedges (optional)
Make the noodles

In a 4-quart saucepan, combine the coconut milk, lime juice and zest, sugar, and fish sauce. Bring to a boil, lower the heat to a simmer, and cook until reduced to about 3 cups, 20 to 25 minutes.

Meanwhile, in a small bowl, whisk together the peanut oil, vinegar, mirin, sesame oil, and 1/4 tsp. salt until the salt dissolves.

Cook the rice noodles according to package directions. Drain, rinse, and toss with the vinegar mixture.

Add the peas, carrots, red pepper, and onion to the coconut milk mixture and simmer until crisp-tender, about 4 minutes. Add the noodles, and toss until heated through, about 2 minutes. Remove from the heat, cover, and set aside.

Make the shrimp

In a small bowl, whisk the curry paste with the eggs until well blended. In another small bowl, mix the panko, granulated garlic, granulated onion, sugar, and 1/2 tsp. salt.

Have ready a large rimmed baking sheet. Pat the shrimp dry with paper towels. Holding a shrimp by its tail, dip it into the egg mixture, coat with the panko mixture, and place on the baking sheet. Repeat with the remaining shrimp.

In a 12-inch cast-iron skillet, heat the peanut oil over medium heat until shimmering. Have ready a paper-towel-lined plate. Working in batches, fry the shrimp until golden brown, about 1 minute on each side, adding more oil to the skillet if necessary. Transfer to the plate.


Divide the noodle mixture among four shallow bowls. Top with the shrimp and garnish with the basil leaves (if using). Serve with the Sriracha and lime wedges on the side (if using).

nutrition information (per serving):
Calories (kcal): 1000, Fat Calories (kcal): 530, Fat (g): 60, Saturated Fat (g): 40, Polyunsaturated Fat (g): 6, Monounsaturated Fat (g): 9, Cholesterol (mg): 245, Sodium (mg): 1410, Carbohydrates (g): 85, Fiber (g): 7, Protein (g): 36

Photo: Scott Phillips

A very tasty dish! I substituted some of the coconut milk with 2% milk and cornstarch to reduce the amount of saturated fat.

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