Total Time
Prep 50 mins
Cook 5 mins

A combo of recipes from Cooking Light and The Big Bowl Cookbook. You can also use spaghetti instead of the udon noodles.

Ingredients Nutrition


  1. Butterfly each shrimp, cutting to, but not through, the outside of the shrimp. Set aside.
  2. Combine lime rind and next five ingredients; stir well.
  3. Combine 1/3 cup of marinade with shrimp in a large plastic zip bag and marinate shrimp for 30 minutes in fridge.
  4. Combine remaining 1/3 cup marinade, bell pepper, and next 4 ingredients in a large bowl, tossing to coat.
  5. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shrimp, saute 5 minutes or until done. Combine shrimp with pasta mixture and toss gently. Sprinkle with nuts.
  6. Serve warm or chilled.
Most Helpful

4 5

I thought this was pretty good! I used scallops instead of shrimp and added the red curry paste a bit at a time so it wouldn't be too hot.