Grilled Shrimp and Rice Noodle Salad recipe
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Ingredients
- 1 pound uncooked medium shrimp, peeled and deveined 1 tablespoon low-sodium soy sauce 1 teaspoon grated lime zest ½ (16 ounce) package dry rice stick noodles ¼ cup lime juice 3 tablespoons low-sodium soy sauce 3 tablespoons honey 1 tablespoon sesame oil 1 teaspoon grated lime zest ½ teaspoon anchovy paste ¼ teaspoon hot pepper sauce 1 ½ cups diced fresh peaches 1 cup shredded napa cabbage 2 carrots, shredded ¼ cup chopped fresh cilantro 2 tablespoons chopped fresh basil 2 cloves garlic, minced 16 cherry tomatoes 6 skewers
Nutrition Info
- 437.4 caloriescarbohydrate: 73 gcholesterol: 172.9 mgfat: 4.8 gfiber: 3.7 gprotein: 25.1 gsaturatedFat: 0.8 gservingSize: -sodium: 850.6 mgsugar: 17.9 gtransFat: : -unsaturatedFat: : -
Directions Grilled Shrimp and Rice Noodle Salad
Directions
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Preheat grill for medium heat and lightly oil the grate.
Combine shrimp, 1 tablespoon soy sauce, and lime zest in a bowl. Allow shrimp to marinate at room temperature while preparing remaining ingredients.
Bring a large pot of water to a boil. Add rice stick noodles to boiling water and remove from heat. Cook until noodles have cooked through, but are still firm to the bite, 3 to 5 minutes. Rinse will cold water until chilled, drain well.
Whisk lime juice, remaining 3 tablespoons soy sauce, honey, sesame oil, remaining 1 teaspoon lime zest, anchovy paste, and hot pepper sauce in a large bowl. Add peaches, cabbage, carrots, cilantro, basil, and garlic and toss to coat. Stir rice noodles into vegetable mixture until combined, set aside.
Thread about 8 shrimp on 4 wooden skewer by piercing shrimp through the tail and the upper body. Pierce cherry tomatoes onto remaining 2 skewers.
Place shrimp and tomato skewers on preheated grill. Cook tomatoes until they begin to split, about 3 minutes per side, transfer to a platter. Continue to cook shrimp until they are bright pink on the outside and is no longer transparent in the center, 2 to 3 minutes more. Remove tomatoes and shrimp from skewers.
Transfer noodle salad to a large platter. Surround salad with tomatoes and shrimp, drizzle any remaining lime dressing over shrimp.