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Ginger Garlic Butter Shrimp with Rice Noodles

Active Time: 25 minutes
Total Time: 30 minutes
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Why we love it:

Do you know what the numbers on shrimp mean? It’s to determine their size, but roughly, it’s how many shrimp of that size it will take to weigh a pound. Here we use 26/30, which is a common frozen, peeled, deveined size that are still big and juicy. Shrimp can be shady in where they come from and what additives are in them. If you can find anything wild from Gulf of Mexico, or pink from Argentina - go with that. In general, avoid Southeast Asian shrimp. But the best thing to do is to google the brand you’re about to buy.
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Ingredients

  • 8 ounces Rice Noodles
  • 4 cloves Garlic (divided)
  • Fresh Ginger (about a 1 inch piece - divided)
  • 11⁄2 pounds Shrimp (peeled and deveined, I like 26/30s)
  • 1 teaspoon Soy Sauce
  • 1 teaspoon Kosher Salt
  • 3 Tablespoons Unsalted Butter (divided)
  • 1 Bell Pepper (Orange, Yellow or Red)
  • 1 can Coconut Milk (14 ounce)
  • 1 pound Sugar Snap Peas
  • 1 cup Vegetable Stock
  • 1 Tablespoon Fish Sauce
  • 1⁄2 teaspoon Brown Sugar
  • 1 Lime (zest and juice)
  • 1⁄4 cup Cilantro (optional)

Cooking Instructions

  • 1. NOODLES

    Cook noodles according to package instruction - some ask you to boil them like spaghetti, some prefer a soaking technique. Drain when done.

  • 2. GARLIC + GINGER

    Meanwhile, mince the garlic and ginger together but divide it in half. Add ½ to a large bowl and set aside.

  • 3. SHRIMP

    Lay defrosted shrimp out on a baking sheet or flat surface lined with a paper towel. Use another one to pat them nice and dry. Mix them in the bowl with ½ of the garlic and ginger. Add the soy sauce and a pinch of the salt. Toss to coat.

  • 4. SAUTÉ

    Heat a large flat-bottomed pot over medium heat. Melt ½ of the butter and sear about ½ of the shrimp until they’re golden brown, then flip and cook the other side. Generally, it’s about 2 - 3 minutes per side. When done, remove to a plate and set aside. Repeat with the rest of the butter and shrimp. Remove.

  • 5. SAUCE

    To the same pan, without wiping it out, add the rest of the minced garlic and ginger. Dice the bell pepper and add it in. Sauté for 2 minutes.

  • 6. COCONUT MILK

    Add the coconut milk and broth and bring to a simmer.

  • 7. PEAS

    Trim the strings off the peas if needed and slice them in ½ on a dramatic angle. Toss them in the simmering sauce.

  • 8. FINISH

    Add the fish sauce, brown sugar, zest and juice of the lime and stir. Taste it and perhaps add more salt if needed to balance the flavors. Add the noodles and the shrimp all in and stir to warm them through.

  • 9. SERVING

    Divide everything evenly among bowls and garnish with cilantro.

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Substitutions

  • SHRIMP:
    salmon or white fish. Very thinly slice chicken breast or pork loin. Or use ground chicken, turkey or pork. Sliced sausages are good, too
  • FISH SAUCE:
    if you don’t have it or use it, just omit or use a little more soy sauce
  • VEGGIES:
    any subs here are great. Corn, green beans, cauliflower, mushrooms, peas, spinach, carrots, yams
  • CILANTRO:
    basil or parsley or omit if you don’t have it or a plan to use it all up
  • RICE NOODLES:
    udon, soba, ramen, or even spaghetti squash or zoodles
  • VEGETABLE STOCK:
    chicken stock or water
  • KIDS CORNER:
    deconstructed, most of these items are good for kids! The noodles, the “plain” shrimp, a bit of pepper and peas. Or use the meat/fish and veggie combo you know they’ll try. Perhaps they’d like a spoonful of broth separately
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