Thai Shrimp & Vegetable Noodle Jar

This genius jar of healthy, quick-cooking ingredients is the answer to your desk-lunch woes. If you’re using precooked shrimp, add it to the jars while still frozen – it’ll thaw in the fridge overnight and be ready to eat by lunchtime. If you're using fresh shrimp, simply cook and add to the jars as directed.

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Prep Time
20 min
20 min


  • 1 cup BPA-free canned full-fat coconut milk
  • 4 tsp reduced-sodium soy sauce
  • 2 tsp peeled and grated fresh ginger
  • 2 tsp Thai red curry paste
  • 1 tsp Sriracha or chile-garlic sauce
  • 1 all-natural bouillon cube, halved
  • 8 snow peas, trimmed and cut into 1-inch lengths
  • 2 shiitake mushrooms, stemmed and thinly sliced
  • 1 small zucchini, cut into matchsticks
  • 1/2 cup lightly packed baby spinach
  • 1 1/2 oz cooked brown rice vermicelli noodles
  • 4 frozen cooked deveined peeled large shrimp or fresh shrimp, sauteed or steamed


1. In a small bowl, whisk together coconut milk, soy sauce, ginger, curry paste and sriracha. Divide among 2 16-oz Mason jars with tight-fitting lids. Add ½ bouillon cube to each jar.

2. In jars, layer snow peas, mushrooms, zucchini, spinach, noodles and shrimp (ensure vegetables are at the bottom). Close lid; refrigerate until shrimp are thawed, 8 to 12 hours.

3. To prepare, add 1½ cups boiling water to each jar; close lid. Let stand until vegetables are softened, about 8 minutes. Shake gently to combine.

Nutrition Information

  • Serving Size 1 jar
  • Calories 356
  • Carbohydrate Content 27 g
  • Cholesterol Content 26 mg
  • Fat Content 25 g
  • Fiber Content 3 g
  • Protein Content 10 g
  • Saturated Fat Content 22 g
  • Sodium Content 997 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 2 g
  • Polyunsaturated Fat Content 1 g