Shrimp and Noodles Recipe

This shrimp and noodles recipe is an easy sheet pan dinner with tender shrimp, roasted vegetables, and a bold peanut-ginger sauce—ready in about 30 minutes.

Print Recipe Pin Recipe

Prep Time: 5

Cook Time: 30

Total Time: 30

Course: Main Dish

Cuisine: Asian-Inspired

Servings: servings

Calories: 245kcal

Author: Ruth Truett

Equipment

Ingredients

1 lb shrimp, peeled and deveined
8 oz mushrooms
4 baby bok choy, halved
1 med onion, thinly sliced
noodles of choice see above for noodle ideas

Marinade

¼ cup tamari or soy sauce
3 tablespoon Thai sweet chili sauce
2 cloves garlic, grated
2 tablespoon fish sauce
2 tablespoon rice vinegar
1 tbsp toasted sesame oil
1 tablespoon ginger, grated

Peanut Ginger Sauce

⅓ cup Thai sweet chili sauce
¼ cup tamari or soy sauce
2 tablespoon peanut butter unsweetened
2 tablespoon avocado oil
2 tablespoon toasted sesame oil
2 cloves garlic, grated
1 tablespoon ginger, grated
1 tablespoon fish sauce
juice of 1 lime

Instructions

Preheat oven to 400°.
Mix the marinade. Toss the mushrooms, bok choy, and onion with half of it, then spread everything onto a sheet pan in an even layer. Roast for 20 minutes, tossing halfway through.
Add the shrimp. Toss shrimp with the remaining marinade, then add to the pan after the veggies have roasted for 20 minutes. Return to the oven and cook for 8–10 minutes, until the shrimp are pink and just cooked through.
Make the sauce. While everything roasts, whisk together the peanut-ginger sauce and set aside.
Cook the noodles. Prepare your noodles according to package directions while the shrimp finish cooking.
Bring it all together. Toss the roasted shrimp and vegetables with the noodles, then drizzle with the peanut-ginger sauce.
Finish and serve. Top with sesame seeds, chopped peanuts, green onions, chili flakes, or anything you like.

Nutrition

Tried this recipe?Let us know how it was!