Shrimp and Peanut Butter Noodles Recipe -
Shrimp and Peanut Butter Noodles Recipe
  • READY IN 12 mins

Shrimp and Peanut Butter Noodles

Recipe by  

"A staple for me in college, this is a sweet, salty, nutty dish that can be cooked up in less than 15 minutes. Measurements for the sauce can be adjusted for your taste, but with these ingredients, you can't go wrong! I use pre-washed, pre-cut broccoli florets to cut down on prep time as well."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    2 mins
  • COOK

    10 mins

    12 mins


  1. In a small bowl, mix together the peanut butter, soy sauce, black vinegar, sugar, and sesame oil. Set aside.
  2. Bring a large pot of water to a boil. Stir in the udon noodles and cook for 5 minutes. Add the frozen shrimp to the pot of boiling noodles and cook for about 3 minutes, until the shrimp are pink and opaque. Turn the stove off, but do not remove pot from the heat. Stir in the broccoli, cover, and let sit for 2-3 minutes.
  3. Drain the noodles, broccoli, and shrimp. In a large serving bowl, toss together the noodles, broccoli, shrimp, and the peanut butter sauce. Garnish with chopped peanuts.
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  • Note
  • Black vinegar and sesame oil can be found at most Asian food stores.

Reviews More Reviews

Most Helpful Positive Review
May 14, 2007

This was great! I added used brown sugar instead of regular sugar, and added about 1 1/2 tsp. red pepper flakes and 2 cloves of garlic to the sauce, which I heated over low heat until the peanut butter melted. Instead of broccoli, I added shredded cabbage, shredded carrots and green onion. I also used extra chunky peanut butter, which added a nice crunch. I used pork instead of shrimp, as I already had some ready for use. Thanks so much for the post! I'll be making ths one often.

Most Helpful Critical Review
May 28, 2011

I thought this was a little bland (and that was after adding some red pepper flakes as suggested by others). I had to use spaghetti noodles - 1/2 a box- because that was all I had. I thought that the noodles kind of took over. Next time I would add more broccoli and shrimp, and possibly a few other vegetables. I think I'd also try and add a little more spice and make a little more sauce.

Jul 25, 2008

Good & easy. Sub'd balsamic vinegar for black and penne pasta for udon. Doubled shrimp, sauce and tripled broccoli. Using crunchy PB removes need for chopped pnuts. Nuked sauce for a minute so ingredients would blend. Not real happy with how the shrimp tasted. Not over done but not real flavorful. Doing again I would sub half sesame oil with half hot sesame oil for zip. And I would cut back a little on the pb. I will make this again. Used reg. soy sauce and not salty at all. Thanks.

May 06, 2007

I really wanted this to be good, and it was! My family loves broccoli, shrimp and noodles, plus it is a one pot meal. So, I had to give it a try. Everybody loved it! I did substitute whole wheat fettucini for the whole grain aspect. The sauce is very good. The only addition I made was one teaspoon of chile garlic sauce to add some spice. I have tried many peanut sauce recipes, because I love it. This was by far the easiest and quite good. This dish was fast, easy and healthy. Definitly a keeper!

Jul 15, 2010

Sauce was great. I subbed half balsamic, half rice vinegar for the chinese black and it was delicious.

Mar 18, 2008

This dish was pretty good. Next time I'll make much more sauce. I made some modifications - added water and milk, chili powder, ginger, soy sauce, vinegar, sugar, and pb together in a small sauce pan and warmed it on low until it was a nice, creamy consistency. Poured over shrimp, pea pods, broccoli and noodles.

Jan 04, 2009

Very good! I took a few liberties, not the least of which was using thin spaghetti (we've got a ton of that and no Japanese udon noodles in sight), using 1/2 balsamic vinegar and half cider vinegar to sub for the Chinese black vinegar, and doubling the sauce. I had already cooked shrimped, so I chose to cook the spaghetti and broccoli together, then add to a wok that had oil, peanuts, and garlic in it. Then I added the sauce and shrimp until everything was warmed through. I added garlic and onion powder plus a sprinkle of dried red pepper to the sauce. Very nice little recipe, and easy. I'd be willing to buy the Chinese black vinegar and udon noodles to try this and make it (a little!) more authentic. Thanks for the recipe!

Nov 21, 2007

Very good. I cut the peanut butter in half and added ginger for a little zip. Needs to have more sauce for the noodles.


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  • Calories
  • 557 kcal
  • 28%
  • Carbohydrates
  • 63.6 g
  • 21%
  • Cholesterol
  • 160 mg
  • 53%
  • Fat
  • 18.9 g
  • 29%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 34.7 g
  • 69%
  • Sodium
  • 708 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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