Thai Lime Shrimp & Noodles

Name: Thai Lime Shrimp & Noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings.
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 zest

The flavors just keep popping in this quick dinner! Use as much lime zest 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

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 zest

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 zest.
Drain pasta; add pasta and shrimp to sauce, tossing to coat.

Nutrition Facts

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

Originally published as THAI LIME SHRIMP & NOODLES in Holiday & Celebrations Cookbook 2015

Reviews

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Lori

Mar 3, 2019

Can Thai red curry paste be used as a substitute for the Thai red chili paste?
cinderbe

Jan 31, 2018

Can I replace the coconut milk with something else?
Jami4

Mar 6, 2016

Excellent! Husband and kids loved it.
DREAMYDRAGONQQ

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!