Shrimp and noodle salad
Enjoy a delectable blend of succulent shrimp and tender noodles in this vibrant salad. Bursting with fresh flavors and a zesty dressing, it's a culinary delight.
Ingredients:
- 1 large grapefruit
- 1 tablespoon plus 2 teaspoons fish sauce
- 1/4 cup sweet chili sauce
- 1 tablespoon minced fresh ginger
- 1 tablespoon fresh lime juice
- 1/4 cup vegetable oil
- 2 shallots, thinly sliced and separated into rings
- 450g peeled and deveined large shrimp
- Kosher salt and freshly ground pepper
- 170g rice vermicelli
- 1 12-ounce bag rainbow shredded coleslaw mix
- 1 cup fresh mint, leaves torn if large
Instructions:
- Bring a large pot of water to a boil. Trim the ends of the grapefruit, then peel and remove the white pith. Hold the grapefruit over a bowl and cut out the segments, tearing them into small pieces. Extract the juices from the membranes into the bowl.
- Prepare the dressing: Transfer 2 tablespoons of grapefruit juice to a large bowl. Mix in the fish sauce, all except 1 teaspoon of the chili sauce, 1 teaspoon of ginger, lime juice, and 2 tablespoons of water.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Cook the shallots, stirring occasionally until they start to become crispy, for about 3 to 4 minutes. Drain the shallots on a paper towel-lined plate. Pour the oil from the skillet into the fish sauce dressing, leaving a thin layer of oil in the skillet.
- Season the shrimp with salt and pepper in a bowl. Coat the shrimp with the remaining 1 teaspoon of chili sauce and 2 teaspoons of ginger. Cook the shrimp in the skillet over medium-high heat until they are fully cooked, about 1 to 2 minutes per side. Transfer to a plate.
- Once the water boils, take it off the heat and immerse the noodles; stir until they are soft, which should take about 3 minutes. Drain the noodles in a sieve, rinse them under cold water, and shake off excess water.
- Mix the noodles, slaw mix, and mint with the dressing. Distribute the mixture into bowls. Place the shrimp, grapefruit, and shallots on top of each bowl.
Summary:
- Calories: 2337 kcal
- Fat: 94 g
- Protein: 116 g
- Carbs: 260 g
- Potassium: 3384 mg
- Magnesium: 388 mg