Grilled shrimp with rice noodles

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 500, total fat 15 G., saturated fats 2 G., proteins 25 G., carbohydrates 67 G., fiber 4 G., cholesterol 179 mg, sodium 1268 mg, sugar 7 G.

Large shrimp are marinated for a few minutes in a mixture of vegetable oil and red curry paste, then grilled and served with Thai noodles. A vibrant Asian flavor is added to the noodles by a dressing made of peanut butter, red curry paste, pickled ginger, and rice vinegar. The dressing is then combined with cooked rice noodles, cucumbers, bell peppers, carrots, and fresh cilantro. Cut the vegetables into long, thin strips to make the dish easy to eat with chopsticks. The noodles with spicy fried shrimp are incredibly juicy and bursting with incredible flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 package (220 g) of thin rice noodles, such as vermicelli
0.6 kg large shrimp, peeled and deveined
1 tbsp vegetable oil + extra for grilling
2 tablespoons Thai red curry paste
1/4 cup creamy peanut butter
2 tbsp. l. rice vinegar
1/4 cup pickled ginger (dried), chopped + 1 tbsp brine
1 seedless cucumber, cut into strips
1 yellow bell pepper, thinly sliced
1 carrot, grated
0.5 cup fresh cilantro, coarsely chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, sweet pepper, cucumbers, carrot, ginger root, rice noodles, curry paste, Peanut butter, rice vinegar, cilantro

Cooking the dish according to the recipe:

Preheat grill to medium-high heat; brush grates with oil.
Bring a medium saucepan of water to a boil. Add the noodles and cook according to package directions. Drain and rinse the noodles under cold water. Toss the shrimp with 1 tablespoon of curry paste and vegetable oil. Let sit at room temperature for about 15 minutes.

Meanwhile, in a large bowl, whisk together the remaining 1 tablespoon curry paste, peanut butter, vinegar, ginger brine, 2 tablespoons water, and a pinch of salt until smooth. Add the cucumber, bell pepper, carrot, most of the cilantro, pickled ginger, and a large pinch of salt; stir well until the sauce has thinned out. Using kitchen shears, cut the noodles into shorter pieces and add to the vegetables; season with salt and stir well.
Grill the shrimp until cooked through, 2-3 minutes per side. Serve over noodles and vegetables. Garnish with the remaining cilantro.

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