GRILLED SHRIMP WITH RICE NOODLES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high; oil the grates. Bring a medium pot of water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water. Toss the shrimp with 1 tablespoon curry paste and the vegetable oil. Let sit at room temperature, about 15 minutes.
- Meanwhile, whisk the remaining 1 tablespoon curry paste, the peanut butter, vinegar, ginger brine, 2 tablespoons water and a pinch of salt in a large bowl until smooth and thick. Add the cucumber, bell pepper, carrot, most of the cilantro, the ginger and a generous pinch of salt; toss well until the sauce loosens. Cut the noodles into shorter pieces with kitchen shears and add to the vegetables; season with salt and toss well.
- Grill the shrimp until just cooked through, 2 to 3 minutes per side. Serve on top of the noodle mixture. Top with the remaining cilantro.
Nutrition Facts : Calories 500, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 179 milligrams, Sodium 1268 milligrams, Carbohydrate 67 grams, Fiber 4 grams, Protein 25 grams, Sugar 7 grams
SHRIMP AND NOODLE SALAD
The star of this dish is the juicy grapefruit that gets tossed with this noodle salad. The residual juice gets used in the dressing as well, giving the whole salad a tart and refreshing flavor. Don't skip the crispy shallots! They add a delicious savory crunch.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Trim the top and bottom of the grapefruit, then slice off the peel and white pith. Hold the grapefruit over a bowl and cut out the segments, letting them drop into the bowl; tear into bite-size pieces. Squeeze the juices from the membranes into the bowl.
- Make the dressing: Remove 2 tablespoons of the grapefruit juice to a large bowl. Stir in the fish sauce, all but 1 teaspoon of the chili sauce, 1 teaspoon ginger, the lime juice and 2 tablespoons water.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the shallots and cook, stirring, until starting to crisp, 3 to 4 minutes. Remove the shallots to a paper towel-lined plate to drain. Pour the oil from the skillet into the fish sauce dressing, leaving a coating of oil in the skillet.
- Season the shrimp with salt and pepper in a bowl. Toss with the remaining 1 teaspoon chili sauce and 2 teaspoons ginger. Add the shrimp to the skillet and cook over medium-high heat, stirring, until cooked through, 1 to 2 minutes per side. Remove to a plate.
- When the water comes to a boil, remove from the heat and submerge the noodles; stir until tender, 3 minutes. Drain in a sieve and rinse under cold water; shake out as much water as possible.
- Toss the noodles, slaw mix and mint with the dressing. Divide among bowls. Top with the shrimp, grapefruit and shallots.
Nutrition Facts : Calories 490, Fat 16 grams, SaturatedFat 1 grams, Cholesterol 183 milligrams, Sodium 886 milligrams, Carbohydrate 57 grams, Fiber 6 grams, Protein 30 grams, Sugar 15 grams
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.
PEANUT SAUCE OVER SHRIMP SKEWERS AND RICE NOODLES
Inspired by the flavors of Southeast Asia, GZ makes his take on Vietnamese bun with rice vermicelli, grilled soy-lime shrimp and julienned carrots and daikon. In place of the usual tangy fish sauce dressing, he tops the noodle bowl with a richer peanut sauce. Store-bought peanut butter is a shortcut for the traditional whole roasted peanuts and palm sugar in the satay-style sauce. To add a fragrant citrus note, he adds a dab of lemongrass paste from the tube. This versatile sauce pairs well with chicken and pork, as well as shrimp, and is delicious mixed into the noodles.
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- To make the sauce: Combine the coconut milk, peanut butter, chile sauce, lime juice, vinegar, lemongrass paste, fish sauce and black pepper. Season with a pinch of salt. Add water to thin as needed. Whisk to combine and set aside.
- For the noodles: Heat a griddle pan on medium-high heat or preheat a broiler to high. Skewer 3 shrimp with two parallel skewers to make 4 skewers with 3 shrimp each. Sprinkle the shrimp with salt and pepper. In a small bowl, combine the soy with the lime juice and zest; reserve half in a separate small bowl. Brush or drizzle one of the portions of soy-lime over the shrimp. Cook on the griddle until lightly browned, about 3 minutes per side. Brush the shrimp with the remaining soy-lime. Add a touch of olive oil to the shrimp after flipping to avoid sticking.
- Toss the noodles in a bowl with the sesame oil and the black and white sesame seeds. Arrange the rice noodles at the bottom of a serving bowl. Drizzle some of the peanut sauce on top. Top with the carrots, cilantro, cucumbers, daikon and scallions. Add the shrimp skewers to the bowl. Serve warm with a lime wedge and extra peanut sauce on the side.
RICE NOODLE SALAD WITH SHRIMP
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Meanwhile, combine the sugar and 2 tablespoons hot water in a large bowl and stir until dissolved. Stir in the lime juice, garlic, chile and fish sauce; transfer 2 tablespoons of the dressing to a medium bowl and whisk in the vegetable oil. Add the shrimp and toss to coat; set aside.
- Add the rice noodles to the boiling water and cook as the label directs; drain, rinse with cold water and shake off the excess liquid. Add the noodles to the bowl with the remaining dressing; add the lettuce, carrots, cucumber and herbs and toss to coat.
- Heat a grill pan over medium-high heat. Grill the shrimp until charred and cooked through, 2 to 3 minutes per side. Arrange over the noodles; serve with lime wedges.
GRILLED SHRIMP SALAD
Succulent grilled shrimp with greens and a tangy, slightly sweet dressing.
Provided by Sherill
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 50m
Yield 2
Number Of Ingredients 16
Steps:
- Whisk oil, seafood seasoning, lemon juice, salt, and pepper together in a glass or ceramic bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
- While the shrimp is marinating, toss together salad greens, tomatoes, cucumber slices, and walnuts in a bowl; place in the refrigerator. Whisk olive oil, balsamic vinegar, Dijon mustard, sugar, lemon juice, salt, and pepper in a small bowl for the dressing; set aside.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Cook the shrimp on the preheated grill until bright pink on the outside and meat is opaque, about 2 minutes per side.
- Put shrimp on top of the salad greens mixture. Pour dressing over top.
Nutrition Facts : Calories 823.4 calories, Carbohydrate 21 g, Cholesterol 63.4 mg, Fat 79.2 g, Fiber 6.2 g, Protein 12.7 g, SaturatedFat 10.1 g, Sodium 1593.4 mg, Sugar 8.9 g
SHRIMP, AVOCADO, AND NOODLE SALAD
Steps:
- In a small bowl whisk together honey, lemon juice, and gingerroot until combined. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Thinly slice scallions diagonally and cut carrot into 1-inch-long thin julienne strips.
- In a 4-quart kettle bring 3 quarts salted water to a boil. Shell and devein shrimp. Simmer shrimp until just cooked through, about 1‚ minutes. With a slotted spoon transfer shrimp to a plate. Return water to a boil and add noodles. Cook noodles until just tender, about 3 minutes. In a colander rinse noodles under cold water to stop cooking and drain well. With scissors cut noodles into 4-inch lengths.
- Pit and peel avocado and cut into 1/4-inch dice. In a large bowl gently toss together shrimp, noodles, vegetables, dressing, and salt and pepper to taste.
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- In a 2-cup liquid measuring cup, mix soy sauce, rice vinegar, ginger, cilantro, lime zest, garlic, honey, chili pepper, sesame oil and sesame seeds together until well combined.
- Pour half of the mix into a small bowl, add the shrimp to it, cover and marinate for 30 minutes in the fridge. Cover the liquid measuring cup with the remaining half of the mix and keep in the fridge as the salad dressing.
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