Type: Food Recipe
Easy Shrimp Noodle Stir-Fry with Garlic Butter
Equipment
- 1 | Large skillet or wok |
- 1 | Tongs or wooden spoon |
- 1 | Pot | for boiling noodles
Ingredients
- 1 | lb | large shrimp | peeled and deveined
- 2 | tbsp | butter |
- 1 | tsp | salt |
- 0.5 | tsp | black pepper |
- 1 | tsp | dried oregano |
- 1 | tsp | paprika |
- 1 | | lemon | juiced
- 3 | | garlic cloves | minced
- 1 | small | onion | diced
- 1 | | red chili | sliced
- 1 | cup | mixed bell peppers | diced
- 1 | | carrot | julienned or diced
- 1 | cup | shredded cabbage |
- 8 | oz | noodles or pasta of choice |
- 3 | tbsp | soy sauce |
- 1 | tbsp | cornstarch |
Instructions
- Cook noodles according to package directions until al dente; drain and set aside.
- Pat shrimp dry and season with salt, pepper, oregano, paprika, and lemon juice.
- Melt butter in a large skillet over medium-high heat.
- Add shrimp and cook 2–3 minutes per side until pink.
- Stir in garlic, onion, and chili; cook 1 minute until fragrant.
- Add bell peppers and carrot; stir-fry 3–4 minutes until tender-crisp.
- Toss in cabbage and cook 2 minutes until slightly wilted.
- Add noodles and soy sauce mixed with cornstarch; toss until sauce thickens and coats everything.
- Serve hot.
Notes
Store leftovers in an airtight container in the refrigerator up to 2 days.
Reheat in a hot skillet with a splash of water to loosen the sauce.
Use gluten-free noodles and tamari for a gluten-free version.
Reheat in a hot skillet with a splash of water to loosen the sauce.
Use gluten-free noodles and tamari for a gluten-free version.