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coconut cream curry shrimp lo mein

Course dinner, Main Course
Cuisine Asian
Keyword lo mein, noodle bowls, shrimp
Total Time 40 minutes
Servings 4

Ingredients

  • 2-3 tablespoons coconut oil
  • 1 lb raw shrimp thawed, peeled, deveined, and tail-off
  • sea salt and freshly ground black pepper
  • 6 garlic cloves minced
  • 1 small sweet onion diced
  • 1 red bell pepper julienned
  • 1 teaspoon ground ginger
  • 3 tablespoons red curry paste
  • 2 cups sugar snap peas about 8oz, trimmed and sliced in half diagonally
  • 2 x 14oz cans coconut cream
  • 24 oz wide wheat lo mein noodles I used 2 x 12oz packages of these | *note: not all lo mein noodles are egg-free
  • 1 bunch green onions sliced
  • 1/4 cup cilantro roughly chopped

Instructions

  1. Melt two tablespoons coconut oil in a large skillet over medium heat. Add shrimp to the skillet, season with salt and pepper then cook for about 2-4 minutes on each side. When cooked fully, the shrimp should be opaque and pink on both sides. Remove shrimp from the skillet and place in a bowl off to the side.
  2. Boil water in a large pot for your lo mein noodles.
  3. Add minced garlic to the pan (if there isn’t much oil left, add another tablespoon of coconut oil) and sauté about 2-3 minutes or until soft and fragrant. Stir in onion, red bell pepper, and dash of salt and pepper then toss to coat. Cover the skillet and cook veggies about 5 minutes, stirring occasionally. Mix in ground ginger and curry paste, stir to coat, then cook another 5 minutes, stirring occasionally, and scraping the bottom so curry paste doesn’t harden too much. Next, add in the sugar snap peas and coconut cream. Increase the heat and bring mixture to a boil. Once boiling, reduce heat to low, cover, and cook for 6-8 minutes (read step 4 really quick).* Lastly, remove lid, stir in shrimp and cilantro, then cook for another 5 minutes.
  4. *4. While the mixture above is cooking, prepare your lo mein noodles according to package instructions using the pot of (hopefully) boiling water from step two.
  5. To serve: add lo mein noodles to a low bowl, top with coconut cream curry shrimp mixture from step three, then garnish with sliced green onions and crushed cashews. Enjoy weirdos.