Shrimp & Veggie Coconut Curry Rice Noodles


This dish was inspired by a recent restaurant visit, during which I ordered the curry rice noodles with shrimp. Although I don’t order them often, I love (gluten-free) noodle dishes and all of their saucy glory. But when my meal arrived, I couldn’t help but wonder “where are all the vegetables??” Enter a more veggie-heavy version loaded with fiber-rich foods that will leave you feeling nourished and satisfied!!


Shrimp & Veggie Coconut Curry Rice Noodles

  • 2 servings brown rice noodles (I used this brand)
  • 1/2 lb shrimp, peeled and deveined
  • 1 tablespoon coconut oil
  • 2 cloves garlic, minced
  • 1 inch cube ginger, grated
  • 1 small bunch broccolini, florets removed and chopped (regular broccoli would also work)
  • 1 small head cauliflower (or 1 cup chopped)
  • 1 large carrot, cut in to 1/8 inch thick coins
  • 1/2 cup white onion, diced
  • 1 small red chili pepper, diced (optional)
  • 1 can full-fat coconut milk
  • 1 tablespoon curry powder
  • sea salt and black pepper to taste

Soak or cook brown rice noodles according to package directions. Set aside.

Heat coconut oil in a large pot or dutch oven over medium high heat. Add garlic and ginger and bring to a simmer. Add broccolini florets, cauliflower, carrot and white onion and stir. Season with sea salt and black pepper. Cook 10 minutes until vegetables start to soften. Add shrimp and mix with vegetables. Add more sea salt and pepper if desired. Cook another 7 minutes, or until shrimp is pink. Add red chili pepper if using and stir to incorporate.

Add curry powder, coconut milk, rice noodles and another dash of sea salt and black pepper. Stir until everything is coated. Reduce heat to low and cover with lid. Simmer 7-10 more minutes. Remove from heat and transfer between two bowls. Enjoy!