When it comes to a delicious meal that doesn’t compromise on health, these Macro Friendly Red Curry Noodles with Shrimp hit the spot. This recipe combines the rich flavors of Thai red curry with the satisfying texture of rice noodles and juicy shrimp. It’s perfect for a weeknight dinner or a meal prep option that will keep you fueled throughout the week. The best part? It’s macro-friendly, making it easier to stay on track with your health goals while enjoying a flavorful dish.

Why This Recipe Is Reliable

This recipe is not only easy to prepare but also packed with essential nutrients. The combination of shrimp and veggies provides a good balance of protein and fiber, while the coconut milk adds a creamy richness without excessive calories. Plus, the use of rice noodles means it’s gluten-free, catering to a variety of dietary needs. With just a few simple steps, you’ll have a delicious meal on the table in no time.

What We’re Using

8 oz rice noodles (linguine style, I used A Taste of Thai brand)
1 pound jumbo shrimp (peeled, deveined, and with tails removed)
Salt & pepper (to taste)
3 tablespoons red curry paste (I used Thai Kitchen)
2 cloves garlic (finely minced)
13.5 oz light coconut milk (1 can, I used A Taste of Thai brand)
1/2 teaspoon dried ginger (or use fresh)
2 tablespoons soy sauce
2 tablespoons Truvia (or your preferred sweetener)
1 tablespoon tomato paste
2 cups frozen Asian veggies

Must-Have Equipment

Large pot – For boiling the rice noodles.
Skillet or wok – For sautéing the shrimp and mixing the curry sauce.
Measuring cups and spoons – To ensure accurate ingredient portions.
Wooden spoon or spatula – For stirring and mixing.
Knife and cutting board – For chopping garlic and any other ingredients.

Build Macro Friendly Red Curry Noodles with Shrimp Step by Step

Step 1: Cook the Rice Noodles

Begin by bringing a large pot of water to a boil. Add the rice noodles and cook according to package instructions until al dente. Drain and set aside.

Step 2: Sauté the Shrimp

In a skillet or wok, heat a splash of oil over medium-high heat. Season the shrimp with salt and pepper, then add them to the skillet. Cook for 2-3 minutes, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

Step 3: Prepare the Curry Sauce

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the red curry paste and cook for another minute, allowing the flavors to meld.

Step 4: Add Coconut Milk and Other Ingredients

Pour in the light coconut milk, stirring to incorporate the curry paste. Add the dried ginger, soy sauce, Truvia, and tomato paste, mixing well. Let the sauce simmer for 5-7 minutes until slightly thickened.

Step 5: Combine Shrimp and Veggies

Add the frozen Asian veggies to the sauce, followed by the cooked shrimp. Stir everything together and cook for an additional 3-5 minutes until the veggies are heated through.

Step 6: Mix in the Rice Noodles

Finally, add the cooked rice noodles to the skillet, tossing everything together to ensure the noodles are well coated with the sauce. Cook for another minute to heat through.

Step 7: Serve and Enjoy!

Plate your delicious Macro Friendly Red Curry Noodles with Shrimp, and enjoy the vibrant flavors and satisfying textures. You can top it with fresh herbs like cilantro or basil for an extra pop of freshness.

Dietary Swaps & Alternatives

For a vegetarian option, replace shrimp with tofu or chickpeas.
Use gluten-free soy sauce or tamari for a gluten-free version.
Swap out the light coconut milk for regular coconut milk for a richer flavor (but note the increase in calories).
Try different vegetables like bell peppers, broccoli, or snap peas for variety.

Mistakes That Ruin Macro Friendly Red Curry Noodles with Shrimp

To ensure your Macro Friendly Red Curry Noodles with Shrimp turn out perfect, here are some common mistakes to avoid:

Overcooking the shrimp, which can make them rubbery.
Not properly measuring the curry paste, resulting in an overly spicy or bland dish.
Skipping the simmering step for the sauce, which can impact flavor development.
Using fresh vegetables instead of frozen can lead to uneven cooking times.

Storing, Freezing & Reheating

To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. For freezing, allow the noodles to cool completely before transferring to freezer-safe bags or containers. They can be frozen for up to 3 months. When reheating, add a splash of water or coconut milk to prevent drying out, and warm in the microwave or on the stovetop until heated through.

Common Questions

Can I use fresh noodles instead of dried rice noodles?

Yes, you can use fresh rice noodles. Just be sure to adjust the cooking time according to the package instructions, as fresh noodles typically require less time to cook.

How can I make this dish spicier?

If you like your curry spicy, consider adding fresh chili peppers or a dash of chili flakes when sautéing the garlic. You can also increase the amount of red curry paste used.

What can I substitute for coconut milk?

If you prefer not to use coconut milk, you can substitute it with unsweetened almond milk or another plant-based milk, though it may change the flavor and creaminess of the dish.

Can I meal prep this dish?

Absolutely! This Macro Friendly Red Curry Noodles with Shrimp is great for meal prep. Just store the components separately until you’re ready to enjoy, or mix everything together and portion it out for the week.

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Save & Share

If you enjoyed making these Macro Friendly Red Curry Noodles with Shrimp, be sure to share it with your friends and family! Recipes like this remind us that healthy eating can be both nutritious and delicious.

Eating well doesn’t have to be a chore. With flavorful dishes like these Macro Friendly Red Curry Noodles with Shrimp, you can indulge in your favorite flavors while still being mindful of your health. Enjoy every bite!