Red Curry Noodle Bowl with Spice Rubbed Shrimp
About this Recipe
McCormick has taken shrimp to a new sea(food) level, baiting taste buds with a mixture of salt, cayenne pepper, cinnamon, and ginger. Complete this masterpiece with red curry sauce, created with Thai Kitchen red curry paste, coconut milk, and fish sauce and serve over prepared Lo Mein noodles.
Red Curry Noodle Bowl with Spice Rubbed Shrimp
Directions
- Season shrimp with the salt, cayenne pepper, cinnamon, and ginger.
- Get a large nonstick skillet super-hot on your stove. Add the oil, and then the shrimp. Flip only once, after about 1-2 minutes. Cook 1 more minute on the other side and then remove.
Ingredients
- 20 Bay Winds® Shrimp, White 16/20 Raw, Peeled and Deveined
- 2 tbsp Brilliance® Premium Oils Vegetable Oil
- 1 1/2 tsp Kosher salt
- 1 tbsp McCormick Culinary® Cayenne Pepper, Ground
- 1 tbsp McCormick Culinary® Cinnamon, Ground
- 1 tbsp McCormick Culinary® Ginger, Ground
Red Curry Sauce
Directions
- Combine curry paste, coconut milk, fish sauce, and lime juice in a saucepan. Stir well to combine.
- Bring to a boil, and reduce to simmer. Allow to simmer while you prep the rest of your ingredients.
Ingredients
- 1 Peak Fresh Produce® Lime(s), juiced
- 5 cups Thai Kitchen® Coconut Milk
- 1 tsp Thai Kitchen® Premium Fish Sauce
- 8 tbsp Thai Kitchen® Red Curry Paste