grilled-shrimp-and-rice-noodle-salad

Grilled Shrimp and Rice Noodle Salad

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  • Prep

    45 m
  • Cook

    10 m
  • Ready In

    55 m
Kim Nichols
Recipe by  Kim Nichols

“A quick and refreshing dish with a Thai flair.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 437 cal
  • 22%
  • Fat
  • 4.8 g
  • 7%
  • Carbs
  • 73 g
  • 24%
  • Protein
  • 25.1 g
  • 50%
  • Cholesterol
  • 173 mg
  • 58%
  • Sodium
  • 851 mg
  • 34%

Based on a 2,000 calorie diet

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Healthier Marinated Grilled Shrimp

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Shrimp Pasta Salad With a Creamy Lemon Dressing