Grilled Shrimp and Noodle Salad
- Number of Servings: 2
Ingredients
14 ounces flat rice noodles1/2 cup fresh lime juice1/3 cup fish sauce1/2 cup packed light brown sugar2 cloves garlic, finely chopped1 to 2 teaspoons Asian chili sauce (such as Sriracha)1 pound medium-large shrimp, peeled and deveined1 medium bunch asparagus, trimmed1 medium carrot, shredded1/2 cup fresh cilantro
Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse with cold water.
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.
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.
Divide the noodles among bowls and top with the shrimp, asparagus, mushrooms, carrot and cilantro.
Serving Size: 2-4 bowls
Number of Servings: 2
Recipe submitted by SparkPeople user SLAGOLAS.
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.
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.
Divide the noodles among bowls and top with the shrimp, asparagus, mushrooms, carrot and cilantro.
Serving Size: 2-4 bowls
Number of Servings: 2
Recipe submitted by SparkPeople user SLAGOLAS.
Nutritional Info Amount Per Serving
- Calories: 728.6
- Total Fat: 4.6 g
- Cholesterol: 344.5 mg
- Sodium: 4,135.2 mg
- Total Carbs: 139.0 g
- Dietary Fiber: 4.3 g
- Protein: 52.2 g
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