Ginger Garlic Butter Shrimp with Rice Noodles
This quick and creamy shrimp noodle recipe bursts with bold garlic-ginger flavor and comes together effortlessly in under an hour.
Equipment
- 1 Large skillet
Ingredients
Main Ingredients
- 8 ounces rice noodles
- 4 cloves garlic divided
- 1 inch fresh ginger divided
- 1.5 pounds shrimp peeled and deveined
- 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 ounces
- 1 pound sugar snap peas
- 1 cup vegetable stock
- 1 tablespoon fish sauce
- ½ teaspoon brown sugar
- 1 lime zest and juice
- fresh cilantro optional garnish
Instructions
Instructions
- Cook rice noodles according to package instructions. Drain and set aside.
- Mince 2 cloves of garlic and grate half the ginger. Thinly slice the remainder for garnish.
- In a large skillet, melt 1 tablespoon of butter over medium heat. Cook sliced garlic and ginger until fragrant (2 minutes). Remove and set aside.
- Add 1 tablespoon butter to skillet. Add shrimp, minced garlic and ginger, soy sauce, and salt. Cook until shrimp turns pink (4-5 minutes). Remove and set aside.
- Add last tablespoon of butter. Add sliced bell pepper and sugar snap peas. Cook until tender-crisp (3-4 minutes).
- Pour in coconut milk and vegetable stock. Stir in fish sauce, brown sugar, lime zest and juice. Bring to simmer.
- Return noodles to skillet, toss to coat. Add shrimp back in and heat through for 1-2 minutes.
- Serve hot, topped with reserved crispy garlic and ginger plus optional cilantro.
Notes
Use pre-minced garlic/ginger or pre-peeled shrimp for convenience. Freezes well for meal prep.