Grilled Shrimp With Coconut Curry Dip And Peanuty Noodles Recipes

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GRILLED SHRIMP AND NOODLE SALAD



Grilled Shrimp and Noodle Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

14 ounces flat rice noodles
1/2 cup fresh lime juice
1/3 cup fish sauce
1/2 cup packed light brown sugar
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

Steps:

  • 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.

SINGAPORE NOODLE CURRY SHRIMP



Singapore Noodle Curry Shrimp image

One skillet, and it's dinner!

Provided by Martorella

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 6

Number Of Ingredients 14

⅔ cup chicken broth
1 tablespoon oyster sauce
1 ½ tablespoons soy sauce
1 ½ teaspoons white sugar
3 tablespoons peanut oil
1 ½ teaspoons curry powder
1 clove garlic, minced
1 teaspoon minced fresh ginger root
1 small red bell pepper, diced
1 small red onion, chopped
4 green onions, chopped into 1 inch pieces
1 (12 ounce) package frozen cooked cocktail shrimp
1 ½ cups frozen baby peas
½ (8 ounce) package rice noodles, broken into 3 inch pieces and soaked

Steps:

  • Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside.
  • In a large skillet, heat the oil over medium-high heat. Add curry powder, garlic, and ginger; stir-fry for 10 seconds. Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes. Stir in chicken stock mixture, and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until dish is heated thoroughly. Serve immediately.

Nutrition Facts : Calories 230.5 calories, Carbohydrate 25 g, Cholesterol 110.5 mg, Fat 7.6 g, Fiber 2.7 g, Protein 14.8 g, SaturatedFat 1.4 g, Sodium 490.6 mg, Sugar 3.7 g

COCONUT-LIME SHRIMP WITH PEANUT SAUCE



Coconut-Lime Shrimp with Peanut Sauce image

Categories     Food Processor     Garlic     Ginger     Appetizer     Marinate     Lime     Coconut     Basil     Peanut     Shrimp     Summer     Grill/Barbecue     Bon Appétit     Dairy Free     Tree Nut Free

Yield Makes 4 Servings

Number Of Ingredients 20

Peanut sauce
1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/4 cup canned low-salt chicken broth
2 tablespoons canned unsweetened coconut milk
1 teaspoon fresh lime juice
1 teaspoon soy sauce
1 teaspoon fish sauce (nam pla)
1 teaspoon hot pepper sauce (such as Tabasco)
Shrimp
1 cup coarsely chopped fresh basil
1/2 cup canned unsweetened coconut milk
1 1/2 tablespoons finely chopped garlic
1 1/2 tablespoons fresh lime juice
1 tablespoon minced peeled fresh ginger
2 teaspoons soy sauce
2 teaspoons fish sauce (nam pla)
2 teaspoons golden brown sugar
20 large shrimp, peeled, deveined
1 cup hickory smoke chips, soaked in water 30 minutes, drained
4 bamboo skewers, soaked in water 30 minutes, drained

Steps:

  • For peanut sauce:
  • Puree all ingredients in processor until smooth. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
  • For shrimp:
  • Blend first 8 ingredients in processor until almost smooth. Transfer marinade to 13x9x2-inch glass baking dish. Add shrimp and turn to coat. Cover and refrigerate 2 hours, turning occasionally.
  • Prepare barbecue (medium-high heat). Place smoke chips in 8x6-inch foil packet with open top. Set atop coals. Thread 5 shrimp onto each of 4 skewers. Grill until just cooked through, basting with marinade, about 2 minutes per side.
  • Serve shrimp with peanut sauce.

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