A scrumptious shrimp laksa curry bowl made with juicy shrimp and tender noodles soaked in a coconut curry sauce. It is a super fast one-bowl recipe that is perfect for a weekday dinner. {Gluten-Free adaptable}
When it comes to weekday dinner, nothing beats a delicious one-bowl meal that is loaded with goodies and nutrition. The dinner recipes we love the most include: Restaurant-Style Beef Chow Fun, Beef Rice Bowl, Beef Zoodle Bowl, and Sheet Pan Broiled Fish with Potato and Peppers.
I was thrilled to receive a copy of Nourishing Superfood Bowls: 75 Healthy and Delicious Gluten-Free Meals to Fuel Your Day by my friend Lindsay Cotter last week. It is a cookbook that teaches you to make beautiful wholesome one-bowl meals that are packed with superfoods, flavorful combinations of grains, proteins, and vegetables.
Lindsay is a Nutrition Specialist for sports nutrition and gluten-free eating. She is AASDN certified and the owner behind the popular food blog Cotter Crunch. When she was living in Austin, she would share her impressive no-bake energy bites, which are super delicious and packed with healthy fuels. I was so excited when I heard she was about to write a book on delicious one-bowl meals.
There are so many great recipes in her book that I’m planning to try out. For example, Orange Chicken and Broccoli Rice Bowls, Creamy Avocado Tuna Zoodle Bowls, Tex Mex Burrito Bowls. But first, I cooked the Shrimp Laksa Curry Bowls, because the recipe looked irresistible!
The cooking was extremely easy and the result was SO GOOD! The juicy shrimp and tender noodles are smothered in a rich coconut milk curry sauce. The prep and cooking takes about 30 minutes. The bowl is packed with lean protein and spices that are rich with anti-inflammatory properties. I folded in a cup of green peas at the end, to complete the meal with veggies. I can’t wait to make it again because my husband ate two bowls without leaving me enough lol
I hope you enjoy the recipe as much as I do!
More delicious one bowl recipes
- Restaurant-Style Beef Chow Fun
- Vegetable Fried Rice
- Beef Rice Bowl
- Ground Chicken Bowl
- Beef Zoodle Bowl
- Sheet Pan Broiled Fish with Potato And Peppers
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
Shrimp Laksa Curry Bowl
Ingredients
- 6 oz (170 g) Asian rice noodles
- 1 lbs (450 g) shrimp , peeled and deveined
- 1 cup frozen green peas , microwaved (Optional)
Marinade (*Footnote 1)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
Cooking
- 2 tablespoons olive oil
- 3 tablespoons Thai red curry paste
- 1 teaspoon minced ginger
- 2 cloves garlic , minced
- 1 (13.66 oz / 403 ml) can coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar or granulated sugar
- 1 lime , cut into wedges
Toppings
- 1/2 cup chopped cilantro
- 2 green onions , chopped
- Ground black pepper , to taste
- 1 to 2 Thai red chili peppers , seeded and sliced (*Footnote 2) (Optional)
- Toasted sesame seeds for garnish (Optional)
Instructions
- Soak the rice noodles according to the instructions on the package, until al dente.
- Add the shrimp into a small bowl and all the marinade ingredients. Mix well and let sit for 5 to 10 minutes.
- Heat oil in a large nonstick skillet over medium heat and add the curry paste. When it starts to sizzle, cook and stir for 1 minute to release the fragrance.
- Add the ginger and garlic. Cook another 30 seconds or so.
- Add the coconut milk, soy sauce, and sugar. Cook and stir until bringing to a boil.
- Add the shrimp. Cook and stir until just cooked through, 3 to 5 minutes.
- Add the rice noodles. Stir and cook for another minute to mix everything well.
- (Optional) Fold in green peas, if using, and stir to mix well.
- Transfer into serving bowls, squeeze lime juice, top with cilantro, green onion, and black pepper. Garnish with red chili peppers and sesame seeds, if using. Enjoy!
I can’t even express how much I love this dish. Laksa is literally my favorite food ever, and I am loving the flavors that go in this noodle bowl. Totally pinned to make later. I need more time in life to make all your delicious recipes!!
Hi! Would dried shitake mushrooms be good to add as well? Or what veggies can I add to this recipe? Thank you.
Sure! That works too. I also add in baby bok choy
This recipe looks really tasty with the shrimp, noodles and variety of Thai flavors. Thanks very much.
Thank you so much for posting this friend. It’s GORGEOUS! I only wish I was there with you enjoying it. Keep me posted on your plans for a cookbook. Mmm k?
Friends
I recommend you skip this recipe. It is wrong on several levels – the flavor is unbalanced, it is a noodle dish take on a noodle soup and it needs to use far less coconut milk as the texture of the sauce is gluey and heavy. It uses red curry paste as a substitute for Laksa paste and that doesn’t work without real tweaking. It needs lime leaves or a few drops of Boyajian like oil or lime zest. It needs fish sauce not soy, and I am not a big fish sauce fan. And as written it is too sweet, which surprised me as the author rarely makes that error. I rescued the dish but it took some effort. The flavor profile lacks a bottom note. This is the only recipe I’ve tried on this website that I didn’t care for. I’m guessing Maggie used Mae Ploy brand curry paste, which is more readily available, hotter and less flavorful than Maesri brand that I used. I hate writing this because I love the dishes here and think Maggie is a genius, but I wouldn’t want someone to try this, not care for it, and then never look at the other recipes here.