Shrimp and prawns · Asian · 30 min
Sweet & Sour Shrimp with Rice Noodles, Carrots and Peppers
- 30 min
- 2–6 servings
- 663 kcal / serving
A brisk, balanced bowl with tender shrimp, crisp vegetables, and silky rice noodles bathed in citrusy sauce. It comes together quickly for a satisfying weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 mediumcarrots
- 1 stickcelery
- 4 fl ozchicken or vegetable broth
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- 1lime
- ½ medium headnapa cabbage
- 1orange
- ¾ lbraw peeled shrimp, fresh or frozen
- 1red bell pepper
- limes
- oranges
- red bell peppers
From the pantry: black pepper, brown sugar, cornstarch, extra virgin olive oil, fish sauce, flat rice (pad thai) noodles, soy sauce
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater (optional) · large pot · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: shrimp
More dinner ideas: easy dinners
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Produce
- 2 mediumcarrots
- 1 stickcelery
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- 1lime
- ½ medium headnapa cabbage
- 1orange
- 1red bell pepper
- limes
- oranges
- red bell peppers
Frozen
- ¾ lbraw peeled shrimp, fresh or frozen
Pantry & dry goods
- 4 fl ozchicken or vegetable broth
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrots | 2 medium | 4 medium | 6 medium |
| celery | 1 stick | 2 sticks | 3 sticks |
| chicken or vegetable broth | 4 fl oz | 8 fl oz | 12 fl oz |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| lime | 1 | ||
| napa cabbage | ½ medium head | 1 medium head | 1 ½ medium heads |
| orange | 1 | ||
| raw peeled shrimp, fresh or frozen | ¾ lb | 1 ½ lb | 2 ¼ lb |
| red bell pepper | 1 | 2 | 3 |
| limes | 2 | 3 | |
| oranges | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Thaw frozen shrimp in a colander under cold water if needed and pat dry with towels.
- Soak the rice noodles in boiling water off the heat for about 10 minutes, then drain, rinse, and set aside.
- Prepare the vegetables: use the carrot ribbons, seed and slice the bell pepper, and chop the celery; transfer to a medium bowl.
- Trim and thinly slice half of the green onions and add them to the vegetable bowl for later garnish.
- Heat a large pot over medium heat and melt a little oil to coat the bottom.
- Mince or grate the ginger and garlic and add them to the pot along with a pinch of black pepper; stir until fragrant.
- Toss in the prepared vegetables and cabbage, and sauté until they begin to soften, about 4–5 minutes.
- Add the shrimp and the cabbage; cook until the cabbage is tender and shrimp are pink and opaque, 2–3 minutes.
- Juice the lime into a small bowl, whisk in the cornstarch until smooth, then whisk in the orange juice, broth, brown sugar, soy sauce, and fish sauce; bring to a boil.
- Stir in the cornstarch slurry, then reduce heat to low and add the noodles; simmer gently, stirring occasionally, until the sauce slightly thickens and noodles are heated through, 1–2 minutes.
- Divide the bowls, garnish with the remaining green onions, and serve.
Two tips
- Prep ahead: chop vegetables and rinse noodles, keeping them ready in the fridge for quick assembly.
- Serving idea: offer lime wedges on the side to brighten individual portions.
Nutrition per serving
- Calories
- 663 kcal
- Protein
- 36 g
- Carbs
- 108 g
- Fat
- 10 g
- Fiber
- 10 g
- Sodium
- 1201 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.