With an easy sheet pan cooking method, this healthy Shrimp and Noodles recipe has a flavorful (yet kid-friendly!) Asian citrus sauce for a quick weeknight family dinner.
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 as I can. Combined with us living in a small town with few takeout options—and my regular cravings for Asian takeout—this simple Shrimp and Noodles recipe has been a big hit with all of us. It’s mellow, easy to make, and has familiar ingredients served up in a new way.
This is also an easy recipe to pull together since the vegetables and shrimp cook together on a sheet pan (for easy clean up!) and the noodles just need to soak in hot water. Then, it all just gets tossed together!
Ingredients in Shrimp and Noodles
To make this family dinner you’ll need:
- shrimp
- zucchini
- snow peas
- rice noodles
- orange juice
- honey
- reduced-sodium soy sauce
- vegetable oil
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 both for the texture and to give the kids an option between the two.
How do you make the sauce for this shrimp and noodles recipe?
The Citrus Dressing is made with the orange juice, honey, soy sauce, and oil, and all you need to do to make it is to put the ingredients into a jar, put on a lid, and shake it together. It’s super easy and is flavorful, yet mild.
How to Make Shrimp and Noodles Step-by-Step
Here’s a look at the simple process involved in making this recipe.
- Preheat the oven.
- Add the shrimp and vegetables to a large rimmed baking sheet. Toss with half of the dressing and roast.
- Meanwhile, prepare the rice noodles and mix together the dressing.
- Remove the shrimp and vegetables from the oven and toss with the noodles and the remaining dressing. 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 totally 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.)
What kind of noodles work best 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!
Do I need to make any modifications to serve this to my kids?
The only thing that I would recommend is to cut up the noodles for toddlers. I use a pair of kitchen shears to make quick work of this and it makes it much easier for the little kids to chew the noodles well.
Do the leftovers store well?
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. But yes, otherwise the leftovers are delish!
I’d love to hear your feedback if you try this recipe so please chime in below in the comments!
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PinDescription
You can use fresh or frozen shrimp in this recipe. If using frozen, thaw according to package directions and pat dry before starting.
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 small zucchini, sliced thinly
- 2 cups snow peas
- 8 ounces rice noodles
- 1/2 cup orange juice
- 2 tablespoons honey
- 3 tablespoons reduced-sodium soy sauce
- 1/4 cup vegetable oil
- Hot sauce, optional
- Peanuts, optional
Instructions
- Preheat the oven to 400 degrees F.
- Mix together the dressing: Add the orange juice, honey, soy sauce, and oil to a medium bowl or jar and mix well.
- Add the shrimp and vegetables to a large rimmed baking sheet. Toss with half of the dressing. Roast for 6-8 minutes or until the shrimp is cooked through and the vegetables are just tender.
- Meanwhile, prepare the rice noodles according to the package directions.
- Remove the shrimp and vegetables from the oven and toss with the noodles and the remaining dressing. Serve warm.
Notes
If you have any leftover dressing, you can use it over rice or any other type of stir fry.
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