Beet Spiral Noodle Food
GRILLED SHRIMP WITH SPICY VEG NOODLES
The sweet-salty-sour dressing in this fresh salad does double duty. Inspired by the combination of fish sauce, lime juice and garlic in the Vietnamese dipping sauce nuoc cham, it's whisked with rice vinegar and vegetable oil. The result works both as a marinade for shrimp and a tenderizing dressing for the zucchini and carrot noodles.
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a measuring cup, combine the fish sauce, lime juice, oil and vinegar and whisk together. Whisk in the sugar, garlic and jalapeno. Pour half into a medium bowl and half into a large bowl. Add the shrimp to the medium bowl and toss.
- Heat a cast-iron grill pan over medium-high heat. Grill the shrimp until they are pink and opaque, 2 to 3 minutes per side. Remove from heat and set aside. Add the carrots, and cucumbers, zucchinis and beets to the dressing and toss until very coated. Fold in the mint, cilantro and scallions. Sprinkle with the peanuts and top with the grilled shrimp. Serve immediately.
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