A Fusion of Heat and Citrus
This dish brings the vibrant, punching flavors of a bustling night market directly to your table. The combination of red curry paste, lime, and chili oil creates a complex sauce that clings perfectly to thick, chewy udon noodles. By butterflying the shrimp, you create more surface area for that spicy lime marinade to take hold, ensuring every bite is seasoned to the core.
Freshness is key here, with the crunch of julienned bell peppers and raw bean sprouts providing a crisp counterpoint to the soft noodles. Whether you choose to serve this steaming hot from the skillet or chilled as a refreshing noodle salad, the final sprinkle of chopped peanuts adds an essential earthy richness that ties the sweet and spicy elements together.
Yield: 6 servings | Prep time: 45 minutes | Cook time: 10 minutes | Temperature: Medium-High
- 2 pounds large shrimp, peeled and deveined
- 1 teaspoon grated lime rind
- 3 tablespoons fresh lime juice
- 3 tablespoons low-sodium soy sauce
- 1 to 3 tablespoons red curry paste
- 3 tablespoons brown sugar
- 1 tablespoon chili oil or vegetable oil
- 1 1/2 cups julienne-cut red bell pepper
- 1/2 cup thinly sliced green onions
- 1/3 cup minced fresh cilantro
- 1 cup fresh bean sprouts (about 2 ounces)
- 6 cups cooked udon noodles
- Vegetable cooking spray
- 1/4 cup plus 2 tablespoons chopped peanuts
Instructions
- Prepare the shrimp by butterflying them: starting at the tail end, cut along the outside curve nearly all the way through, then set aside.
- Combine the lime rind, lime juice, soy sauce, curry paste, sugar, and oil in a small bowl, stirring well until the sugar dissolves.
- Marinate the shrimp by placing them in a zip-top bag with 1/3 cup of the lime mixture; seal and refrigerate for 30 minutes.
- Toss the remaining lime mixture in a large bowl with the bell pepper, green onions, cilantro, bean sprouts, and cooked udon noodles.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat.
- Saute the marinated shrimp for 5 minutes or until they are pink and opaque.
- Combine the cooked shrimp with the noodle and vegetable mixture, tossing gently to incorporate.
- Sprinkle each serving with 1 tablespoon of chopped peanuts before serving warm or chilled.
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Red Curry Shrimp Udon with Toasted Peanuts
Experience a bold fusion of flavors with these chewy udon noodles tossed in a vibrant red curry and lime sauce. Featuring succulent butterflied shrimp, crisp bell peppers, and a crunchy peanut finish, this one-skillet meal brings a sophisticated heat to your dinner table.
Ingredients
Instructions
-
Prepare the shrimp by butterflying them: starting at the tail end, cut along the outside curve nearly all the way through, then set aside.
-
Combine the lime rind, lime juice, soy sauce, curry paste, sugar, and oil in a small bowl, stirring well until the sugar dissolves.
-
Marinate the shrimp by placing them in a zip-top bag with 1/3 cup of the lime mixture; seal and refrigerate for 30 minutes.
-
Toss the remaining lime mixture in a large bowl with the bell pepper, green onions, cilantro, bean sprouts, and cooked udon noodles.
-
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
-
Saute the marinated shrimp for 5 minutes or until they are pink and opaque.
-
Combine the cooked shrimp with the noodle and vegetable mixture, tossing gently to incorporate.
-
Sprinkle each serving with 1 tablespoon of chopped peanuts before serving warm or chilled.
