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Shrimp & Shirataki Noodle Red Curry

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Shrimp & Shirataki Noodle Red Curry

Course: Breakfast, Lunch, Soup/Stew
Cuisine: Asian, Mediterranean
Keyword: dairy-free, gluten-free, grain-free, seafood
Calorie: 400-500, Under 450, Under 500
Protein: 21-30g, Over 20g, Over 25g
Fiber: 0-5g
Servings: 2 servings
Calories: 434kcal


  • 1 tsp Extra Virgin Olive Oil (divided)
  • 8 ozs Shrimp (large, peeled, deveined)
  • 1/4 tsp Sea Salt
  • 1 cup Snap Peas (trimmed)
  • 2 tbsps Shallot (sliced)
  • 1/8 oz Lemongrass (chopped)
  • 1 tbsp Thai Red Curry Paste
  • 1 1/3 cups Canned Coconut Milk
  • 12 ozs Shirataki Noodles (rinsed)
  • 2 tbsps Cilantro (optional)


  • Warm half of the oil in a pot over medium heat. Season the shrimp with salt and add to the pot along with snap peas. Cook for three to four minutes or until cooked through. Transfer to a bowl.
  • In the same pot, add the remaining oil. Add shallot and lemongrass, sauté for two minutes then add curry paste and cook for one more minute.
  • Add the coconut milk to the pot. Bring to a simmer then add the noodles. Let it simmer for five minutes, then add the shrimp and snap peas back to the pot. Stir well and simmer for another minute.
  • Divide evenly between bowls. Top with cilantro and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Serving Size

    One serving is equal to approximately two cups.
  • More Flavor

    Add garlic, bell pepper, and/or lime juice.
  • No Snap Peas

    Use broccoli instead.


Calories: 434kcal | Carbohydrates: 13g | Protein: 27g | Fat: 31g | Cholesterol: 183mg | Sodium: 680mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1913IU | Vitamin C: 8mg | Calcium: 103mg | Iron: 4mg

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