Ingredients for Grilled Shrimp And Noodle Salad
- Rice Noodles
- 1/4 cup lime juice
- 2 tablespoons fish sauce
- Light Brown Sugar
- Garlic Cloves
- Sriracha Sauce
- 1 pound shrimp, peeled and deveined
- 1 cup asparagus spears
- Shiitake Mushrooms
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh cilantro
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How to Make Grilled Shrimp And Noodle Salad
- Bring a large pot of water to a boil.
- Add 8 ounces of rice noodles and cook according to package directions.
- Drain noodles and rinse under cold water; set aside.
- In a medium bowl, whisk together 1/4 cup lime juice, 2 tablespoons fish sauce, 1 tablespoon brown sugar, 2 cloves minced garlic, and 1/2 teaspoon sriracha (or to taste). Add 1/3 cup water and whisk until sugar dissolves.
- In a separate small bowl, toss 1 pound of shrimp with 1/4 cup of the prepared marinade.
- In another small bowl, toss 1 cup asparagus spears and 1 cup sliced mushrooms with 1/4 cup of the marinade.
- Let shrimp and vegetables marinate for 10 minutes at room temperature.
- Toss the cooked noodles with the remaining marinade.
- Preheat grill or grill pan to medium-high heat.
- Grill shrimp, asparagus, and mushrooms until shrimp is pink and cooked through and asparagus is tender-crisp, about 2-3 minutes per side.
- Halve the grilled mushrooms and cut the asparagus into 1-inch pieces.
- Divide noodles among bowls. Top with grilled shrimp, asparagus, mushrooms, 1/2 cup shredded carrots, and 1/4 cup chopped fresh cilantro.
Nutrition Information (Approximate per serving)
Sodium
114 g
Sugar
124g
Fat
1g
Carbs
41g
