Thai Lime Shrimp & Noodles Recipe

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Thai Lime Shrimp & Noodles Recipe
Thai Lime Shrimp & Noodles Recipe photo by Taste of Home
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Thai Lime Shrimp & Noodles Recipe

Read Reviews
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Publisher Photo
The flavors just keep popping in this quick dinner! Use as much lime peel and chili paste as you like. My family is into spicy foods, but I kept the heat moderate in this version. —Teri Rasey, Cadillac, Michigan
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 cup minced fresh basil
  • 3 tablespoons lime juice
  • 4 teaspoons Thai red chili paste
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh gingerroot
  • 1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
  • 12 ounces uncooked angel hair pasta
  • 4 teaspoons olive oil, divided
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (13.66 ounces) coconut milk
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 2 tablespoons grated lime peel

Directions

Place the first five ingredients in a blender; cover and process until blended. Remove 1 tablespoon mixture; toss with shrimp.
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add half of the shrimp mixture; stir-fry 2-4 minutes or until shrimp turn pink. Remove from pan; keep warm. Repeat with remaining oil and shrimp mixture.
Add broth, coconut milk, salt and remaining basil mixture to same pan. In a small bowl, mix cornstarch and water until smooth. Stir into broth mixture. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in lime peel.
Drain pasta; add pasta and shrimp to sauce, tossing to coat. Yield: 6 servings.
Originally published as Thai Lime Shrimp & Noodles in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p140

Nutritional Facts

1 serving: 486 calories, 20g fat (13g saturated fat), 141mg cholesterol, 865mg sodium, 49g carbohydrate (3g sugars, 2g fiber), 28g protein.

  • 1 cup minced fresh basil
  • 3 tablespoons lime juice
  • 4 teaspoons Thai red chili paste
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh gingerroot
  • 1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
  • 12 ounces uncooked angel hair pasta
  • 4 teaspoons olive oil, divided
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (13.66 ounces) coconut milk
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 2 tablespoons grated lime peel
  1. Place the first five ingredients in a blender; cover and process until blended. Remove 1 tablespoon mixture; toss with shrimp.
  2. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add half of the shrimp mixture; stir-fry 2-4 minutes or until shrimp turn pink. Remove from pan; keep warm. Repeat with remaining oil and shrimp mixture.
  3. Add broth, coconut milk, salt and remaining basil mixture to same pan. In a small bowl, mix cornstarch and water until smooth. Stir into broth mixture. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in lime peel.
  4. Drain pasta; add pasta and shrimp to sauce, tossing to coat. Yield: 6 servings.
Originally published as Thai Lime Shrimp & Noodles in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p140

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Reviews forThai Lime Shrimp & Noodles

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Jami4 User ID: 5573747 245039
Reviewed Mar. 6, 2016

"Excellent! Husband and kids loved it."

MY REVIEW
DREAMYDRAGONQQ User ID: 3489973 244495
Reviewed Feb. 25, 2016

"Loved the fusion of flavors. Made it exactly except a little less chili paste. Had guest over and he loved it too!"

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