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 calories
carbohydrate: 73 g
cholesterol: 172.9 mg
fat: 4.8 g
fiber: 3.7 g
protein: 25.1 g
saturatedFat: 0.8 g
servingSize: -
sodium: 850.6 mg
sugar: 17.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat grill for medium heat and lightly oil the grate.

  2. Combine shrimp, 1 tablespoon soy sauce, and lime zest in a bowl. Allow shrimp to marinate at room temperature while preparing remaining ingredients.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Transfer noodle salad to a large platter. Surround salad with tomatoes and shrimp, drizzle any remaining lime dressing over shrimp.

Recipe Yield

4 servings

Recipe Note

A quick and refreshing dish with a Thai flair.

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