Shrimp and Peanut Butter Noodles

Shrimp and Peanut Butter Noodles

Made  times
w 13

"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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12 m servings 557 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 557 kcal
  • 28%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 63.6g
  • 21%
  • Protein:
  • 34.7 g
  • 69%
  • Cholesterol:
  • 160 mg
  • 53%
  • Sodium:
  • 708 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • Note
  • Black vinegar and sesame oil can be found at most Asian food stores.


  1. 73 Ratings

Most helpful positive review

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...

Most helpful critical review

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 th...

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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...

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 s...

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...

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

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 sa...

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 vin...

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

Your college staple has become mine ;) It's still okay using other types of oil eg olive, but sesame is the best. My boyfriend loves it too (but I've been more careful with my shrimps after he...

Awesome. Made a bunch of alterations to it, like doubling the recipe and using 1/2 rice vinegar, 1/2 balsamic, adding a tbs of ground ginger, 2 tbs brown sugar, 2 tbs honey, some squirts of sri...

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