With a quick 20-minute cooking method perfect for a weeknight, this easy Shrimp and Noodles recipe has a flavorful (yet kid-friendly!) Asian sauce with a refreshing hit of citrus. Yum!

Easy Shrimp and Noodles

My kids, like many, are fans of all things related to noodles, so I try to use them to stretch their palates. When we lived in a small town and had few takeout options, this was a recipe I turned to regularly. It’s easy to vary based on the veggies you have on hand, and it’s really straightforward to make.

This is also an easy recipe to whip up since the vegetables and shrimp cook together in a skillet as the noodles boil. Then, it all just gets tossed together and you can add toppings as you like.

Ingredients You Need

To make this family dinner, you’ll need:

• Shrimp: You can use fresh or frozen. You’ll save some time if you buy peeled and deveined shrimp, but you can also do the cleaning yourself. If using frozen shrimp, thaw it according to package directions before you start cooking.
• Rice noodles: I like to use Thai-style rice noodles in this dish, but you could also use spaghetti if you prefer.
• Veggies: You can use zucchini, bell pepper, thinly sliced carrot, broccoli florets, and/or snow peas as you like.
• Garlic: This adds flavor to the shrimp and veggies as they cook.
• Orange juice, honey, reduced-sodium soy sauce, and ginger make up the sauce ingredients.

Adults may also want to top their servings with hot sauce. If you want to use all of one type of vegetable, you can totally do that. I like having two in the mix for the texture and to give the kids an option between the two.

Step-by-Step Instructions

Here’s a look at the simple process involved in making this recipe. Scroll down to the bottom for the full recipe.

1. Add the garlic to warmed oil in a pan and cook to soften.
2. Add the veggies, cover, and cook until just starting to soften.
3. Add the shrimp and cook until pink. Meanwhile, prepare the rice noodles and mix together the sauce.
4. Add the noodles and sauce to the shrimp and veggies. Serve warm.

What kind of shrimp is best for this recipe?

I prefer to buy frozen peeled and deveined shrimp simply because it’s so much easier. It may cost a little bit more, but I find that it’s worth it given how much easier it is to not have to deal with peeling once the shrimp are cooked.

You can use any size of shrimp that you prefer, just keep in mind that the larger ones will take longer to cook. (I tend to buy pink Gulf shrimp, which are on the smaller size.)

Which rice noodles do you like in this recipe?

I like to use pad thai rice noodles, which are available even in my small-town grocery stores. Otherwise, you can use spaghetti or even thinner vermicelli rice noodles. It’s really up to you!

How to Store

You can store any leftovers for up to 3 days in the fridge in an airtight container. Warm it gently in short increments to avoid overcooking it. The leftovers are delish!

Best Tips for Success

• Cut up the noodles for toddlers and little kids to ensure they are easy to chew.
• Finely mince the shrimp for babies and 1-year-olds to ensure it’s easy to chew. Or, for baby-led weaning, cut each piece of shrimp in half lengthwise to make one long piece they can gum.
• Trade in spaghetti for the rice noodles if desired.
• Trade in another veggie for the zucchini if your family prefers. Yellow squash, broccoli, snap peas, or snow peas all work here.

If you make this recipe, please comment below—I’d love to hear what your family thought of it!

• Mix together the dressing: Add the orange juice, oil, honey, and soy sauce to a medium bowl or jar and mix well.

• Warm a large skillet over medium heat. Add the oil. When warm add the garlic. Stir to coat and cook for 2 minutes. Add the vegetables and stir to coat with the oil. Cover and cook for 4 minutes.

• Add the shrimp, cover, and cook for another 4-6 minutes, stirring occasionally, or until the shrimp is cooked through and the vegetables are just tender.

• Meanwhile, prepare the rice noodles according to the package directions. Drain.

• Add the noodles and dressing to the skillet with the shrimp and vegetables. Toss to coat well and serve warm with desired toppings.

• You can store any leftovers for up to 3 days in the fridge in an airtight container. Warm it gently in short increments to avoid overcooking it. 
• Cut up the noodles for toddlers and little kids to ensure they are easy to chew.
• Trade in spaghetti for the rice noodles if desired.
• Trade in another veggie for the zucchini if your family prefers. Yellow squash, broccoli, snap peas, or snow peas all work here.

Calories: 354kcal, Carbohydrates: 66g, Protein: 6g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Sodium: 543mg, Potassium: 393mg, Fiber: 3g, Sugar: 15g, Vitamin A: 719IU, Vitamin C: 57mg, Calcium: 52mg, Iron: 2mg

This post was first published December 2020.