Grilled Shrimp with Rice Noodles

  • Yield : 4 servings
  • Cook Time : 35m
  • Ready In : 35m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    15 grams
  • Saturated Fat

    2 grams
  • Cholesterol

    179 milligrams
  • Sodium

    1268 milligrams
  • Carbohydrate

    67 grams
  • Fiber

    4 grams
  • Protein

    25 grams
  • Sugar

    7 grams


  • 1 tablespoon vegetable oil, plus more for the grill
  • 1 8-ounce package thin rice noodles, such as vermicelli
  • 1 1/4 pounds peeled and deveined large shrimp
  • 2 tablespoons Thai red curry paste
  • 1/4 cup creamy peanut butter
  • 2 tablespoons rice vinegar
  • 1/4 cup drained pickled ginger, chopped, plus 1 tablespoon brine
  • Kosher salt
  • 1 seedless cucumber, cut into matchsticks
  • 1 yellow bell pepper, thinly sliced
  • 1 carrot, grated
  • 1/2 cup fresh cilantro, roughly chopped


Step 1

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.

Step 2

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.

Step 3

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.

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