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Asian Shrimp Vermicelli Salad with Lime Vinaigrette

458 A Asian Vermicelli Salad Lime Vinaigrette Shrimp.JPG
458 A Asian Vermicelli Salad Lime Vinaigrette Shrimp.JPG

Asian Shrimp Vermicelli Salad with Lime Vinaigrette

1.00

When looking for a light, refreshing and gluten-free (bonus!!!) salad, consider tossing together freshly grilled shrimp with vermicelli noodles and finishing with a quick lime vinaigrette. It’s utterly satisfying without weighing you down making an excellent choice for lunch or even a light supper!

Yield: 4 – 6 servings

Oven: N/A

Preparation time: 20 minutes

Cook Time: 10 minutes

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Salad:

8-ounces vermicelli noodles – see kitchen note

3 tablespoons vegetable oil

 

2 green onions, thinly sliced, divided

1/4 cup loosely packed mint leaves, thinly sliced, divided

1/4 cup loosely packed basil leaves, thinly sliced, divided

1/4 cup roasted unsalted peanuts, divided

Lime Vinaigrette:

2 cloves garlic, minced

1 tablespoon fish sauce

3 tablespoons rice wine vinegar

juice from 1 half lime, approximately 1 tablespoon

1 tablespoon dark brown sugar

1 tablespoon sesame oil

Shrimp:

1 pound shrimp, peeled and deveined

vegetable oil, as needed

kosher salt, as desired

Method:

To prepare the vermicelli noodles:

1.   Bring a medium size saucepan of water to a boil. In a large bowl, add vermicelli noodles and cover with boiling water ensuring the noodles are completely submerged. Allow noodles to “cook” for 5 – 7 minutes, or under just tender.

2.   Drain and immediately shock under cold running water to quickly cool.  Toss with vegetable oil, to keep the noodles from sticking to one another, and half the green onions, mint, basil and peanuts tossing until evenly combined.

To prepare the vinaigrette:

3.   In a small bowl, whisk together the garlic, fish sauce, rice wine vinegar, lime juice, brown sugar, and sesame oil. Toss with the noodles until evenly combined.

To prepare the shrimp:

4.   On a grill pan or sauté pan placed over medium – high heat, add oil and allow to heat, approximately 1 – 2 minutes. Meanwhile, using paper towels, pat dry the shrimp to remove any excess moisture.

5.   In a small bowl, add shrimp, vegetable oil and salt tossing until evenly coated.

6.   Place shrimp on the hot pan and cook each side until opaque in the center and lightly colored on both sides, approximately 2 minutes per side.

7.   Remove from pan and set to the side.

To serve:

8.   Divide noodles among 4 – 6 serving bowls, top with shrimp and finish with remaining peanuts, mint, basil and green onions.

 

Kitchen Note: Feel free to add other vegetables to the salad and adjusting the level of sweetness in your vinaigrette with more or less brown sugar to taste.