Photo of Ginger-grilled shrimp and soba noodle salad by WW

Ginger-grilled shrimp and soba noodle salad

6
4
4
SmartPoints® value per serving
Total Time
51 min
Prep
40 min
Cook
11 min
Serves
4
Difficulty
Easy
This one-dish meal boasts the flavor of a spicy shrimp grilled to perfection tossed into a noodle salad loaded with the fresh flavors of edamame, sugar snap peas and sweet red peppers. A salad dressing consisting of soy sauce and chili-garlic sauce brings these flavors together. A combination of mirin, soy sauce, honey, ginger, garlic, and chili-garlic sauce makes a spicy and flavorful marinade for the shrimp. To easily peel ginger, scrape off the skin with the edge of a spoon. If there are any leftovers, this dish also makes a delicious lunch the next day.

Ingredients

Uncooked sugar snap peas

1 cup(s), or snow peas

Chili garlic sauce

2 tsp

Edamame (shelled)

½ cup(s), thawed if frozen

Sweet red pepper(s)

½ medium, cut into matchstick strips

Cooked soba noodles

2 cup(s), rinsed

Low sodium soy sauce

2 tsp

Dark sesame oil

2 tsp

Kosher salt

¼ tsp

Sesame seeds

1 tsp, black variety

Mirin

1 fl oz, (2 tbsp)

Low sodium soy sauce

1 Tbsp

Honey

1 Tbsp

Ginger root

1 piece(s), 1-inch, peeled and grated

Garlic clove(s)

1 medium clove(s), grated

Garlic chili paste

½ tsp, (such as Huy Fong brand)

Huy Fong Sauce, Chili Garlic

½ tsp, (such as Huy Fong Brand)

Uncooked shrimp

1 pound(s), large size, peeled and deveined, tails left on

Instructions

  1. Stem peas; if using sugar snap peas, remove strings. Bring a saucepan of water to a boil over high heat; add peas and cook very briefly, until bright green, 1 minute or less. Drain in a colander; cool in a bowl of ice water. When cool, pat dry and halve peas lengthwise. Combine in a large bowl with edamame, bell pepper, noodles, soy sauce, chili-garlic sauce, oil, and salt; toss well and set aside.
  2. Combine mirin, soy sauce, honey, ginger, garlic, and chili-garlic sauce in a small metal bowl. Transfer to a small skillet; simmer briskly until slightly thickened and syrupy, 2-3 minutes. Transfer back to bowl; cool in freezer, 1-2 minutes.
  3. Coat shrimp with cooled mixture. Thread shrimp onto 2 parallel metal skewers (this will make them easier to turn); place on a baking sheet or plate. Pour any remaining marinade over skewered shrimp.
  4. Heat a gas or charcoal grill to medium-high heat (it should be quite hot). Place skewers on grill; cook for 2-3 minutes on each side until cooked through and edges are charred. Remove shrimp from skewers and serve with noodle salad sprinkled with sesame seeds.
  5. Serving size: 3 1/2 oz shrimp, 1 cup noodle salad