Monday, April 24, 2017

Curry Shrimp Lettuce Wraps And Noodle Bowls

Curry Shrimp Lettuce wraps are a favorite around here. It's an easy meal to throw together and is pretty healthy. Lots of colorful veggies, it's a great way to get my kids to eat vegetables. I have posted Curry Shrimp before, made with a curry powder. This is a version made with Thai curry paste, both are flavorful and good. Just use your favorite kind of curry. Make this as spicy or mild as you like. If you don't like shrimp you can cook fish filet with these flavors, or even strips of chicken and use those in a wrap.

I serve it with different vegetables and herbs each time. Whatever you have on hand, use it. Some of the kids like to wrap their lettuce wraps in rice paper like for Spring rolls, that works well also.  The great thing is, everyone here wraps their own. Once we get tired of wrapping or if we aren't in the mood we just toss it all into a bowl like these noodle bowl at the bottom of this post here

The shrimp takes no time at all to cook, you can even cook them the night before and serve them cold in the wraps or bowls.

I bundle the noodles by twisting them around chopsticks and placing them on a plate. It's easier for everyone to grab a bundle. Serving them in one big bundle makes it hard to pick up little portions at a time. If you don't want to bundle them just place all the noodles in a pie plate and cut through the noodles to make square portions. You can also swap vegetable noodles for a grain free/Whole 30 option! 
Click to find more Whole 30
recipes here on Give Peas A Chance, or use the search function. 

Curry Shrimp Vermicelli Noodle Bowl.

Curry Shrimp Lettuce Wraps for the recipe made with curry powder, below is the recipe made with a Thai curry paste.

Curry Shrimp Lettuce Wraps

(4-5 servings)

1 pound peeled shrimp, peeled and de veined 
1/3 cup coconut milk, I like Thai Kitchen
1/4 cup cilantro stems- that's an estimate, I just break it off the bottoms of my bunch
1-2 slices of fresh ginger
1 clove of garlic, minced
2-3 tablespoons Thai curry paste, yellow, red, or green
1/2- 1 teaspoon dried ground Thai chili powder/flakes (optional) 
1-2 tablespoons Nam Pla, fish sauce - to taste (optional)

Garnishes to wrap the shrimp in. Use whatever you like, just cut them or julienne them so they fit into the wraps:
Rice paper wraps
Bean sprouts
Holy basil
Lime wedges
  1. Rinse the shrimp and drain well.
  2. In a dutch oven heat the coconut milk, just until fragrant. Add the ginger, garlic, curry paste,  chili powder, and cilantro stems. 
  3. Stir and heat until fragrant.
  4. Toss the shrimp in. 
  5. Stir and cook until shrimp are just firm.
  6.  Do not over cook them. 
  7. Add fish sauce to taste.
  8. Serve with Curry Rice Noodles, and garnishes.

Curry Rice Noodles

Cooked rice vermicelli noodles, rinsed and drained 
Coconut milk
Curry powder or paste
Squeeze of lime juice 
Chopped cilantro leaves, optional
  1. Heat the coconut milk and curry powder or paste until combined. 
  2. Add lime juice to taste. 
  3. Set aside to cool and cook rice noodles as directed.
  4. Rinse with cool water and drain.
  5. Toss with coconut milk mixture, and cilantro leaves if using.
  6. Form bundles with chopsticks if desired.
* For a grain free dish, use zucchini noodles or your favorite vegetable noodle.

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