Shrimp Noodle Bowls Food

SHRIMP 'N' NOODLE BOWLS

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.

VIETNAMESE-STYLE SHRIMP NOODLE BOWLS

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.

PINEAPPLE SHRIMP NOODLE BOWLS

Steps:

• Cook rice noodles according to package directions.
• Meanwhile, toss shrimp and pineapple in a large bowl; season with salt. Add soy sauce and ginger and toss again to coat.
• Heat oil in a large nonstick skillet over medium-high. Using tongs, pluck out just the pineapple and cook, stirring often, until well browned on all sides, 5-6 minutes. Transfer to a plate. Add shrimp to same skillet and cook over medium-high heat, stirring often, until pink and opaque, 3-4 minutes. Transfer to plate with pineapple.
• Cook pineapple juice and chili-garlic sauce in same skillet over medium-high heat, scraping up browned bits with a rubber spatula or wooden spoon and stirring occasionally, until reduced by half and slightly syrupy, 12-16 minutes. Remove from heat. Stir in pineapple-shrimp mixture and 1 cup basil.
• Divide rice noodles among bowls. Spoon pineapple-shrimp mixture over noodles and drizzle with extra sauce. Top with cucumbers, onion, peanuts, and more basil. Serve with lime wedges alongside for squeezing over.

SPICY SHRIMP NOODLE BOWL

Steps:

• Remove shrimp tails; set shrimp aside.
• Combine shrimp tails, water, broth, clam juice, and giner in saucepan; bring to a boil.
• Reduce heat, and simmer, uncovered 10 minutes.
• Strain broth mixture through a sieve into a bowl; discard solids.
• Heat oil in medium saucepan over medium-high heat.
• Add bell pepper, onion, and garlic; saute 3 minutes.
• Add reserved broth; bring to simmer.
• Add shrimp, peas, chili garlic sauce, salt and noodles; cook 5 minutes or until noodles are done.
• Ladle 1 1/4 C soup into each of 4 bowls; top each serving with fresh cilantro.
• Serve with lime wedges.

SHRIMP AND NOODLE BOWL

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

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!