Best 5 Shrimp N Noodle Bowls Recipes

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Shrimp n noodle bowls are a delightful and flavorful dish that combines the succulent taste of shrimp with the comforting texture of noodles. This dish offers a unique culinary experience that is both satisfying and easy to prepare. Whether you are a seasoned chef or a beginner in the kitchen, you can create a delicious shrimp n noodle bowl that will tantalize your taste buds. With a variety of ingredients and cooking techniques to choose from, there is a recipe out there that is perfect for every palate.

Let's cook with our recipes!

VIETNAMESE-STYLE SHRIMP NOODLE BOWLS



Vietnamese-Style Shrimp Noodle Bowls image

Mix up your weeknight with this delicious dinner bowl.

Provided by Karen Schroeder-Rankin

Time 25m

Number Of Ingredients 12

⅓ cup sweet chili sauce (such as Mae Ploy)
¼ cup fresh lime juice (from 2 limes)
1 tablespoon rice vinegar
2 teaspoons fish sauce
1 (8-oz.) pkg. uncooked rice vermicelli noodles
1 pound large peeled, deveined raw shrimp
¼ cup cornstarch
1 tablespoon light brown sugar
1 teaspoon black pepper
¾ teaspoon kosher salt
3 tablespoons canola oil
Matchstick carrots, thinly sliced English cucumber, thinly sliced romaine lettuce hearts, chopped fresh cilantro, chopped fresh mint, and chopped roasted peanuts, for topping

Steps:

  • Stir together ½ cup water, chili sauce, lime juice, vinegar, and fish sauce in a medium bowl. Set aside.
  • Cook rice noodles according to package directions. Drain, rinse with cold water, and set aside.
  • Pat shrimp very dry with paper towels. Place cornstarch, brown sugar, pepper, and salt in a large ziplock plastic bag. Seal and shake to combine. Add shrimp; seal and gently shake to coat.
  • Heat a wok or large cast-iron skillet over high until very hot. Add 1 ½ tablespoons oil; swirl to coat wok. Add half of shrimp to hot oil. Cook, separating shrimp with tongs to ensure even browning and turning once, until shrimp are crisp, lightly browned, and cooked through, 3 to 4 minutes. Remove shrimp to a plate lined with paper towels. Repeat procedure with remaining oil and shrimp.
  • Divide noodles and shrimp among bowls. Add desired toppings; drizzle evenly with chili sauce mixture.

SHRIMP NOODLE BOWL



Shrimp Noodle Bowl image

Provided by Sandra Lee

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

8 cups low-sodium chicken stock
2 cups frozen peas
2 cups frozen carrot slices
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
2 tablespoons Szechuan stir-fry sauce (recommended: San-J)
10 ounces fresh yaki-soba or ramen noodles
1 pound cooked medium shrimp

Steps:

  • To a large pot over medium-high heat, add all ingredients except noodles and shrimp. Bring to boil; reduce to simmer for 6 minutes. Add noodles and return to simmer for 2 minutes. Add shrimp and return to simmer until shrimp are heated through, about 1 to 2 minutes.
  • Using tongs, divide noodles into serving bowls, add shrimp and ladle in stock.

SHRIMP 'N' NOODLE BOWLS



Shrimp 'n' Noodle Bowls image

Here's a quick meal that feels as if it came from a restaurant. Cooked shrimp, bagged slaw and bottled dressing reduce the time needed to get it on the table. -Mary Bergfeld, Eugene, Oregon

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

8 ounces uncooked angel hair pasta
1 pound cooked small shrimp
2 cups broccoli coleslaw mix
6 green onions, thinly sliced
1/2 cup minced fresh cilantro
2/3 cup reduced-fat sesame ginger salad dressing

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. Transfer to a large bowl. Add the shrimp, coleslaw mix, onions and cilantro. Drizzle with dressing; toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 260 calories, Fat 3g fat (0 saturated fat), Cholesterol 147mg cholesterol, Sodium 523mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic exchanges

SHRIMP AND NOODLE BOWL



Shrimp and Noodle Bowl image

Provided by Food Network

Number Of Ingredients 7

1 pound fresh or thawed large shrimp or prawns in shells (21 to 25 count)
6 ounces angel hair pasta, broken in half
3 cups fresh vegetables, such as halved pea pods, sliced carrots, bite-size broccoli florets and/or red bell pepper strips
1 tablespoon vegetable oil
1/3 cup Kikkoman Teriyaki Marinade & Sauce
1 tablespoon Kikkoman Rice Vinegar
1/4 to 1/2 teaspoon crushed red pepper

Steps:

  • 1. Peel and devein shrimp. Rinse and pat dry with paper towels.
  • 2. Cook pasta according to package directions for al dente, adding vegetables during last 1 minute of cooking.
  • 3. Drain pasta mixture. Return to pan; cover and keep warm.
  • 4. Heat oil over medium heat in large skillet. Add shrimp.
  • 5. Cook, stirring, for 3 to 4 minutes, or until shrimp turn pink.
  • 6. Stir in teriyaki sauce, vinegar and crushed red pepper. Heat through.
  • 7. Pour shrimp mixture over pasta mixture; toss to combine. Serve immediately.

COCONUT SHRIMP RICE NOODLE BOWL RECIPE BY TASTY



Coconut Shrimp Rice Noodle Bowl Recipe by Tasty image

At Tasty, we're coo coo for coconut! From the crunchy coconut shrimp to the soft rice noodles and fresh-to-death toppings, this dish is loaded with flavor and texture. We dare you to find a more beautiful bowl.

Provided by Betsy Carter

Categories     Dinner

Yield 4 servings

Number Of Ingredients 24

2 teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 lb shrimp, peeled and deveined
1 ½ cups all purpose flour
3 large eggs, beaten
1 ½ cups panko breadcrumbs
1 ¾ cups unsweetened shredded coconut flake
canola oil, for frying
4 limes, juiced
2 limes, zested
2 tablespoons sesame oil
1 tablespoon brown sugar
2 teaspoons sriracha
1 lb rice noodle, 1/4 in (6 mm), cooked according to package instructions and drained
1 large carrot, sliced into ribbons
1 avocado, thinly sliced
1 persian cucumber, thinly sliced
1 bunch fresh basil, leaves torn
1 bunch fresh mint, leaves torn
1 bunch fresh cilantro, leaves torn
1 bunch scallions, thinly sliced on the diagonal
2 tablespoons black sesame seeds, for garnish (optional)

Steps:

  • In a small bowl, stir together the salt, pepper, garlic powder, and paprika.
  • Place the shrimp on a cutting board and pat dry with paper towels. Season the shrimp on both sides with the spice mixture.
  • Add the flour, eggs, and panko to 3 separate shallow bowls. Add the coconut flakes to the bread crumbs and stir to combine.
  • Dredge the shrimp in the flour, shaking off any excess. Dip the floured shrimp in the beaten egg, then into the panko mixture. Transfer the breaded shrimp to a baking sheet until ready to fry.
  • Heat 3 inches (7 ½ cm) of canola oil in a heavy-bottomed pot over medium-high heat until it reaches 350˚F (180˚C).
  • Working in batches, fry the shrimp in the hot oil until golden brown on both sides, 2-3 minutes, turning halfway through. Transfer the shrimp to a wire rack to drain.
  • In a large bowl, whisk together the lime juice, lime zest, sesame oil, brown sugar, and Sriracha. Using tongs, toss the rice noodles in the sauce until fully coated.
  • Divide the noodles between 4 bowls. Top with the carrot ribbons, avocado, coconut shrimp, cucumber, basil, mint, cilantro, and scallions. Sprinkle with black sesame seeds, if using.
  • Enjoy!

Nutrition Facts : Calories 1289 calories, Carbohydrate 186 grams, Fat 41 grams, Fiber 15 grams, Protein 47 grams, Sugar 24 grams

Tips:

  • Choose the right shrimp: For the best results, use fresh or frozen shrimp that has been peeled and deveined. If using frozen shrimp, thaw it completely before cooking.
  • Cook the shrimp properly: Shrimp cooks quickly, so it's important not to overcook it. Cook the shrimp until it is pink and opaque, but not rubbery.
  • Use a variety of vegetables: The vegetables in this recipe can be customized to your liking. Some good options include broccoli, carrots, bell peppers, and snap peas.
  • Make your own sauce: The sauce for this recipe is easy to make and can be customized to your taste. You can adjust the amount of soy sauce, rice vinegar, and sesame oil to create a sauce that is more or less salty, sour, or sweet.
  • Serve the bowls immediately: These bowls are best served immediately after they are made. The noodles will start to soften if they sit for too long.

Conclusion:

These shrimp and noodle bowls are a healthy and delicious meal that can be made in under 30 minutes. They are perfect for a quick and easy weeknight dinner or a healthy lunch. The bowls are also customizable, so you can easily adjust the ingredients to your liking.

Here are some additional tips for making these bowls:

  • If you don't have rice noodles, you can use another type of noodle, such as soba noodles or ramen noodles.
  • You can add other proteins to these bowls, such as chicken, beef, or tofu.
  • If you want a spicier bowl, add a pinch of red pepper flakes to the sauce.
  • These bowls are also great for meal prep. Simply cook the shrimp and vegetables ahead of time and store them in the refrigerator. When you're ready to eat, just assemble the bowls and add the sauce.

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