If you’re looking for a quick, healthy, and flavor-packed dinner, this shrimp rice noodle bowl is about to become your new favorite. Tender shrimp, crunchy vegetables, and soft rice noodles are tossed in a rich, creamy Thai-inspired peanut sauce — all in under 30 minutes!
Whether you’re meal-prepping for the week or whipping up a simple weeknight dinner, this dish checks all the boxes: gluten-free, dairy-free, protein-rich, and completely satisfying.
Why You’ll Love This Dish
- Quick to make: Done in about 30 minutes, start to finish.
- Healthy & Balanced: Protein from shrimp, complex carbs from rice noodles, and fiber-packed veggies.
- Big flavor: Creamy peanut sauce with savory, tangy, and slightly sweet notes.
- Customizable: Swap shrimp for tofu, chicken, or even edamame for a plant-based version.
Ingredients:
Main:
- Rice noodles (or eggs noodles)
- Coconut oil (or olive oil)
- Garlic, minced
- Medium shrimp, peeled and deveined
- Broccoli florets
- Red or yellow bell pepper, thinly sliced
- Salt and pepper, to taste
Peanut Butter Sauce:
- Peanut butter (natural or creamy)
- Soy sauce or tamari
- Fresh lime juice
- Maple syrup or honey
- Fresh ginger, grated
- Garlic, minced
- Warm water (to thin out as needed)
Optional Garnishes:
- Fresh cilantro
- Chopped peanuts
- Green onions
- Red pepper flakes
- Lime wedges
Instructions:
Step 1: Cook the Noodles
Bring a pot of water to a boil and cook rice noodles according to the package instructions. Drain, rinse with cold water to prevent sticking, and set aside.
Step 2: Make the Peanut Sauce
In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, ginger, and garlic. Add warm water a tablespoon at a time until the sauce reaches your desired creamy consistency.
Step 3: Cook the Shrimp and Veggies
Heat coconut oil in a large skillet or wok over medium heat. Add garlic and sauté for about 30 seconds. Toss in the shrimp, season with salt and pepper, and cook for 3–4 minutes, or until pink and opaque. Remove shrimp from the skillet and set aside.
In the same skillet, add a bit more oil if needed. Add broccoli and bell pepper. Sauté for 4–5 minutes until tender-crisp.
Step 4: Combine Everything
Add the shrimp and cooked noodles back into the skillet with the vegetables. Pour the peanut sauce over the top and toss well to combine. Cook for 1–2 more minutes until everything is heated through.
Step 5: Serve and Garnish
Divide the noodle mixture into bowls. Garnish with chopped cilantro, peanuts, green onions, or a squeeze of lime juice. Serve warm and enjoy immediately!
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- The sauce may thicken when cold — add a splash of water when reheating to loosen it.
This shrimp rice noodle bowl is a go-to for when you want something wholesome, hearty, and bursting with flavor — without spending hours in the kitchen. Perfect for lunch, dinner, or a post-workout refuel.
Happy cooking!