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Curried Ground Shrimp and Noodles

This recipe for spicy, citrusy noodles is a much-loved menu staple at Pêche restaurant in New Orleans. Chef Donald Link is such a fan of their weeknight ease, he's even known to make them at home, sometimes subbing Massaman curry paste for the curry powder.
Servings: 4
Calories: 659kcal
Author: Bon Appétit

Ingredients

  • 1 large onion cut into large pieces
  • 2 tablespoons vegetable oil
  • 1 small jalapeño seeds removed if desired, coarsely chopped
  • 3 garlic cloves
  • 1 ½ pounds small shrimp peeled, deveined
  • 1 tablespoon curry powder
  • 1 tablespoon gochugaru Korean red pepper powder
  • 2 teaspoons peeled ginger finely grated
  • 1 tablespoon tomato paste
  • 1 tablespoon all-purpose flour
  • 4 cups low-sodium chicken broth
  • 12 ounces wide rice noodles
  • 1 teaspoon lemon zest finely grated
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lime zest finely grated
  • 2 tablespoons fresh lime juice
  • Chili oil (for serving)
  • fresh basil leaves (for serving)
  • scallions sliced, (for serving)

Instructions

Cook the onions:

  • Finely chop the onion in a food processor.
  • Heat oil in a large skillet over medium and cook onion, stirring often, until soft and starting to brown, 6–8 minutes.

Prepare the aromatics and shrimp:

  • Meanwhile, finely chop jalapeño and garlic in processor; place in a small bowl.
  • Pulse shrimp in processor until coarsely ground; set aside.

Cook the aromatics and shrimp:

  • Add jalapeño and garlic to skillet along with curry powder, gochugaru, and ginger; cook, stirring, until fragrant, about 1 minute.
  • Add tomato paste and cook, stirring, until the paste is slightly darkened, about 3 minutes.
  • Add reserved shrimp and cook, stirring often, until cooked through, about 5 minutes.

Make the sauce:

  • Sprinkle flour over mixture and cook, stirring, until flour is no longer visible.
  • Add broth; bring to a boil. Reduce heat and simmer briskly, stirring occasionally, until reduced by half, 25–30 minutes.

Finish and serve:

  • Meanwhile, cook noodles according to package directions; drain.
  • Add to sauce, tossing to coat.
  • Remove from heat; stir in citrus zest and juice.
  • Drizzle with chili oil and top with basil and scallions.

Nutrition

Calories: 659kcal | Carbohydrates: 84g | Protein: 44g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 429mg | Sodium: 1615mg | Potassium: 542mg | Fiber: 3g | Sugar: 3g | Vitamin A: 808IU | Vitamin C: 23mg | Calcium: 301mg | Iron: 6mg