Anti Inflammatory Cilantro-Lime Brown Rice Noodles with Shrimp & Snap Peas
Bright, citrusy, and loaded with ingredients that genuinely pull their weight on the wellness front, this noodle bowl is the kind of weeknight dinner that feels indulgent without working against you. Brown rice noodles keep things gluten-free and light, while shrimp delivers lean protein that cooks in just a few minutes per side. The real star of the show is the dressing — fresh lime juice and zest, coconut aminos, raw honey, and ground turmeric come together into something tangy, a little sweet, and deeply savory all at once. Turmeric is one of the most well-researched anti-inflammatory ingredients around, and pairing it with ginger and garlic in the same dish means you're stacking your plate with purpose. Snap peas add a satisfying crunch and stay bright green thanks to a quick sear, while a generous handful of fresh cilantro ties the whole thing together with herby, cooling contrast. Everything comes together in one skillet after the noodles are done, so cleanup is minimal and dinner hits the table fast. Serves four, which makes it just as practical for a family meal as it is for meal-prepping lunches through the week.
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz brown rice noodles
For the shrimp
- 1 lb large shrimp (21–25 count), peeled and deveined
- 2 tbsp extra-virgin olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
For the vegetables
- 8 oz snap peas, strings removed
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- ¼ tsp red pepper flakes
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 2 tbsp coconut aminos
- 1 tbsp extra-virgin olive oil
- 1 tsp raw honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp ground turmeric
- ½ cup fresh cilantro, roughly chopped
For serving
- 2 green onions (green tops only), thinly sliced
- 1 tbsp sesame seeds, dry-roasted (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the brown rice noodles according to package directions until tender but still with a slight chew, typically 6–8 minutes. Drain in a colander, rinse briefly under cold water to stop cooking, and set aside.
- 2
While the noodles cook, whisk together the lime juice, lime zest, coconut aminos, 1 tbsp olive oil, honey, and turmeric in a mixing bowl until the honey is fully dissolved. Stir in the cilantro and set the dressing aside.
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