When I need a quick dinner, I immediately go for these shrimp and veggies with udon! It’s ready in 15 minutes, and it has so much flavor—such a quick and easy dinner idea!
The Starting Five
Five things to know before making this dish!
I use frozen shrimp that are peeled and deveined, but you can use fully-cooked shrimp to keep it even easier. In that case, don’t add them until you add the udon, since you just want them to heat up rather than overcook.
Quick-cook udon is your best friend here. If you don’t use it, you can expect this dish take longer, but it’s ultimately up to you.
This dish can easily be varied to include other vegetables like broccoli and onions, or you can swap the shrimp for another meat—just make sure the meat is fully cooked before following this recipe because it won’t have enough time to cook through based on these timeframes.
Coconut milk is delicious, but it’s high in saturated fat. For a frequent weeknight dinner, I recommend using reduced-fat coconut milk, but if you want extra richness, use the full-fat version (just make sure whichever you use is unsweetened).
You can also substitute green curry paste here if you prefer that.
Thai Red Curry Udon
Prep time—1-3 minutes
Cook time—15 minutes
Ingredients
4 servings of frozen shrimp—about 24-32 shrimp—peeled and deveined
1 bag of frozen stir-fry veggies
[A splash of oil, for sautéing]
1 1/4 cups of reduced-fat unsweetened coconut milk
4 tablespoons of Thai red curry paste
4 servings of quick-cook udon (I use the KaMe Heat & Eat version)
Directions
1. In a large pan, add the frozen vegetables and a splash of oil. Let the vegetables and shrimp heat on medium-low for 5 minutes, covered, until the vegetables soften.
2. Add the coconut milk and Thai red curry, and let the sauce and vegetables cook on low, covered, for an additional 5-7 minutes.
3. Add the quick-cook Udon, gently stir into the sauce, and cook, covered, for another 3-5 minutes. The shrimp should be pink and opaque, and the sauce should be bubbling, which signal the dish is cooked. Split among four bowls, and enjoy.
