Grilled Shrimp and Noodle Salad |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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We love shrimp, rice noodles and salads and putting them all together has got to be a winning combo. Just a reminder to be careful, Sriracha (which can be found in Asian markets) can be hot so unless you like that, it might be wise to start with less, maybe even 1/2 tsp and taste test before adding more. After making this as a light dinner on a hot garden working day I think I'd add some grated ginger to it for a little bite next time. Ingredients:
14 ounces rice noodles, flat |
1/2 cup lime juice, fresh is best |
1/3 cup fish sauce |
1/2 cup light brown sugar, packed |
2 garlic cloves, finaly chopped |
1 teaspoon sriracha sauce, up to 2 if you prefer hot |
1 lb shrimp, medium to large, peeled and deveined |
1 bunch asparagus, trimmed (medium size) |
5 ounces shiitake mushrooms, trimmed |
1 medium carrot, shredded |
1/2 cup cilantro |
Directions:
1. Bring large pot of water to boil. Add noodles and cook as label directs; drain and rinse with cold water.
2. Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic and Sriracha souce and 1/3 cup of water in medium bowl.
3. Transfer 1/4 cup of marinade to another bowl and toss with shrimp.
4. Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl.
5. Let shrimp and vegetables marinate 10 minutes at room temperature.
6. Toss noodles with the remaining marinade.
7. Heat grill or grill pan to medium-high.
8. Grill shrimp, asparagus and mushrooms until shrimp is just cooked through and the asparagus is slightly tender, 2-3 minutes per side.
9. Half the mushrooms and cut asparagus into pieces.
10. Divide the noodles among bowls and top with shrimp, asparagus, mushrooms carrot and cilantro.
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