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Gluten-Free & Flavorful!
Looking for a vibrant weeknight dinner with big flavor and minimal effort? This Shrimp Coconut Curry Noodles recipe delivers just that. You get juicy shrimp, creamy coconut curry sauce, and tender rice noodles all in one satisfying bowl. Plus, the bright veggies and fragrant basil bring every bite to life.
Whether you’re cooking for your family or entertaining friends, this dish feels special but comes together easily. You might even forget it was homemade, that’s how good it is!
Table of Contents
Why You’ll Love This Recipe
This gluten-free noodle dish blends bold Thai-inspired flavors with creamy coconut milk and savory shrimp. It’s rich, aromatic, and comforting — without weighing you down. Also, using rice noodles keeps it naturally gluten-free and light.
Here’s what makes it so irresistible:
- Creamy coconut curry sauce that clings to every strand of noodle
- Sweet bell peppers and snow peas for color and crunch
- Fresh basil and lime to brighten the whole dish
What You’ll Need
- Kosher or fine sea salt
- 9.9 oz package GoryLand gluten-free brown rice noodles
- 2 tbsp coconut oil, divided
- ½ red onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp Thai red curry paste
- 1 (13 oz) can full-fat coconut milk
- ½ cup vegetable broth
- 1 tbsp fish sauce
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup snow peas
- 1 lb shrimp, peeled and deveined
- Freshly ground black pepper
- ¼ cup fresh basil or Thai basil leaves
Step-by-Step Directions
1. Cook the Noodles
Bring a large pot of salted water to a boil. Add the rice noodles and cook for just 3 minutes until slightly underdone. Then drain them and run under cold water. Set aside while you make the sauce.
2. Build the Curry Sauce
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the onion, garlic, ginger, and a pinch of salt. Stir for about 1 minute until fragrant. Then add the red curry paste and cook, stirring, for another 2 minutes.
Pour in the coconut milk, vegetable broth, and fish sauce, and stir in the bell peppers. Let the mixture come to a simmer. Reduce heat and let it simmer gently for about 10 minutes.
3. Add Shrimp & Veggies
Once the sauce has developed rich flavor, add the snow peas and shrimp. Let everything simmer for 4–5 minutes or until the shrimp are cooked and the peas are tender.
4. Combine & Serve
Finally, toss in the drained noodles. Stir everything together, taste, and adjust seasoning with salt and pepper if needed. Sprinkle in the fresh basil leaves and serve hot with lime wedges on the side — the citrus really brightens the dish!
Tips for Best Results
- Make sure not to overcook the rice noodles — they’ll finish cooking in the sauce
- For more heat, add a splash of sriracha or extra curry paste
- Swap veggies based on what you have — snap peas and broccoli work beautifully
More Gluten-free Noodle Recipes:
Gluten Free Ramen Cacio e pepe
Vietnamese Rice Noodle and Shrimp Salad
Shrimp Coconut Curry Noodles
Ingredients
- Kosher or fine sea salt
- (9.9 ounce) package GloryLand Brown Rice Noodles
- 2 tablespoons coconut oil, , divided
- ½ red onion, , thinly sliced
- 3 cloves garlic, , minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons Thai red curry paste
- 1 (13 ounce) can full fat coconut milk
- ½ cup vegetable broth
- 1 tablespoon fish sauce
- 1 red bell pepper, , thinly sliced
- 1 yellow bell pepper, , thinly sliced
- 1 cup snow peas
- 1 pound shrimp, , peeled and deveined
- Black pepper
- ¼ cup basil or Thai basil leaves
Instructions
- Bring a large pot of salted water to a boil, add the noodles, and cook for 3 minutes (slightly underdone), drain and rinse with cold water, set aside.
- In a large skillet over medium-high heat, heat coconut oil, add onion, garlic, ginger, ½ teaspoon salt and cook, stirring for 1 minute. Add the curry paste and cook, stirring, until fragrant, about 2 minutes. Add the coconut milk, vegetable broth, fish sauce, and peppers. Bring to a simmer, lower the heat, and let simmer for 10 minutes.
- While the sauce is simmering, cook the noodles in salted boiling water for 3 minutes (slightly underdone), drain, and rinse with cold water. Set aside.
- Add the snow peas and shrimp to the sauce, and simmer for 4–5 minutes or until the shrimp is cooked and the peas are tender. Stir in the noodles, taste, and season with salt and pepper if needed. Stir in the basil leaves and serve with lime wedges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
