Photo of Shrimp & Vegetable Curry with Rice Noodles by WW

Shrimp & Vegetable Curry with Rice Noodles

Total Time
20 min
10 min
10 min
It’s hard to believe that this creamy, rich, veggie- and shrimp-packed curry is made with just five ingredients. Thanks to convenient jarred red curry paste, you’re spared the effort of chopping lemongrass, chiles, shallots, ginger, garlic, and more. We recommend using a fresh blend of stir-fry vegetables so they’ll retain a crisp-tender texture; frozen ones will be tasty, too, but have a softer bite.


Cooking spray

4 spray(s)

Uncooked brown rice ramen noodles

8 oz, also known as pad Thai noodles

Mixed non- starchy vegetables

12 oz, stir-fry blend

Kosher salt

¼ tsp(s)

Red curry paste

2 tbsp(s)

Light unsweetened coconut milk

1 cup(s)

Uncooked shrimp

1 pound(s), large, peeled and deveined


  1. Cook the rice noodles according to the package instructions. Drain and rinse with cool water; drain well.
  2. Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium-high. Add the vegetables to the pan and sprinkle with the salt; stir-fry for 3 minutes. Add the curry paste and cook 1 minute, stirring constantly. Stir in the coconut milk and bring to a boil. Reduce the heat to medium-low and stir in the shrimp; cook until the shrimp are cooked through, 4 to 5 minutes. Serve the shrimp mixture over the noodles.
  3. Serving size: 1 cup noodles and 1 ¼ cups shrimp mixture