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Grilled Shrimp and Noodle Salad
  • 14 ounces Flat Rice Noodles
  • 1/2 cup Fresh Lime Juice
  • 1/3 cup Fish Sauce
  • 1/2 cup Light Brown Sugar, packed
  • 2 Cloves Garlic, finely chopped
  • 1 to 2 teaspoons Asian Chili Sauce (such as sriracha)
  • 1 pound Medium-large Shrimp, peeled and deveined
  • 1 Medium Bunch Asparagus, trimmed
  • 5 ounces Shiitake Mushrooms, trimmed
  • 1 Medium Carrot, shredded
  • 1/2 cup Fresh Cilantro

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  1. Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse with cold water.
  2. Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic, chili sauce and 1/3 cup water in a medium bowl. Transfer 1/4 cup of the marinade to another bowl and toss with the shrimp. Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl. Let the shrimp and vegetables marinate 10 minutes at room temperature. Toss the noodles with the remaining marinade.
  3. Heat a grill or grill pan to medium-high. Grill the shrimp, asparagus and mushrooms until the shrimp is just cooked through and the asparagus is slightly tender, 2 to 3 minutes per side. Halve the mushrooms and cut the asparagus into pieces.
  4. Divide the noodles among bowls and top with the shrimp, asparagus, mushrooms, carrot and cilantro.
Servings: 4
Prep Time: 20 minutes
Cook Time: 6 minutes