One Pot Shrimp and Udon Bowls

The other day, I asked fans of the Healthy. Delicious. facebook page what their biggest obstacle to getting a healthy dinner on the table is. An overwhelming majority of people said they just didn’t have the time and energy to cook. The next most popular answer was that they didn’t want to wash a ton of dishes. I totally get it. I love to cook, but we still order more than our fair share of take-out. And if my kitchen is full of dishes from the night before? Forget it. Not happening.

These one pot shrimp and udon noodle bowls solve both of those problems. It takes next to no effort to make (this time of year, you can even find packages of pre-cut onions, peppers, and squash meant for grilling), it’s on the table in under 20 minutes, and there’s only one pot to wash at the end of the night. In short – no more excuses.

 

The beauty of this recipe is that the sauce also serves as the cooking liquid for the noodles, vegetables, and shrimp – it’s a similar concept to the one pot macaroni and cheese I posted last winter. For this recipe, I made the sauce with a combination of vegetable stock (look for one without tomatoes), Silk unsweetened coconut milk, a generous plop of white miso paste, and turmeric.

Finished with a dash of salt and some fresh lime juice, it’s wonderful. I kept searching my mind for something to compare it to, but I came up at a loss. It’s rich, earthy, and slightly sweet. It’s a little Japanese, a little Thai, a little Indian. Kind of – but not really – a curry. Familiar but unlike anything  I’ve ever eaten before.

One Pot Shrimp and Udon Bowls

Yield: 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

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Ingredients

• 3 cups vegetable stock (see note)
• 2 cups Silk unsweetened coconut milk
• 1 tablespoon white miso
• 1 teaspoon turmeric
• 1 onion, sliced
• 1 bell pepper, sliced
• 1 zucchini or summer squash, cut into thin planks
• 1/4 cup cilantro
• 8 ounces udon noodles
• 1/2 pound raw shrimp, cleaned
• salt, to taste
• 1 lime, juiced

Instructions

1. Combine the stock, coconut milk, miso, and turmeric in a stockpot; whisk to combine.
2. Add the vegetables and noodles. Bring to a boil. Add the shrimp. Cover and cook 2-4 minutes, or until the shrimp are cooked through. Season to taste with salt and lime juice.
3. Serve immediately.

Notes

Look for vegetable stock without tomatoes or tomato paste. There are a few brands that fit the bill, but I've found that Swanson is the most readily available.

Nutrition Information

Amount Per Serving Calories 325 Total Fat 5.3g Fiber 5.2g Protein 22.8g

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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.