Bright and spicy shrimp noodle salad
Delight in the zesty flavors of shrimp and fresh noodles in this vibrant salad bursting with a kick of spice and a hint of sweetness. Perfect for a refreshing meal.
Ingredients:
- cup fresh lime juice
- tsp. honey
- serrano chile, very thinly sliced
- 1" piece ginger, peeled, finely grated
- garlic clove, finely grated
- Tbsp. plus 1½ tsp. fish sauce
- Tbsp. extra-virgin olive oil, divided
- Kosher salt
- lb. large shrimp (preferably wild), peeled, deveined
- oz. bean thread (cellophane or glass) noodles
- English hothouse cucumber, halved lengthwise, thinly sliced crosswise
- cup salted, roasted peanuts, crushed, divided
- cup basil leaves
Instructions:
- Combine lime juice and honey in a small bowl and mix until the honey is fully dissolved. Add chile, ginger, garlic, fish sauce, and 3 tablespoons of oil; season the dressing with salt.
- In a medium bowl, toss shrimp with 2 tablespoons of the dressing until coated; allow it to marinate for 10 minutes.
- While waiting, prepare the noodles as per the package instructions. Once cooked, drain the noodles and place them in a bowl. Add the rest of the dressing, along with the cucumber and 1/4 cup of peanuts; mix well.
- In a large nonstick skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Remove any excess liquid from the shrimp and pat them dry; season with salt. Cook the shrimp until they turn brown and bright pink, about 5 minutes. Transfer the shrimp to the bowl with noodles, add basil, and mix thoroughly to combine.
- Serve the noodle salad in bowls and sprinkle the remaining peanuts on top.
Summary:
- Calories: 2073 kcal
- Fat: 94 g
- Protein: 126 g
- Carbs: 191 g
- Potassium: 2736 mg
- Magnesium: 438 mg