Ginger-Grilled Shrimp & Soba Noodle Salad
4
Points®
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
Sugar snap peas
1 cup(s), whole
Chili garlic sauce
2 tsp
Shelled edamame
½ cup(s)
Red bell pepper
½ medium
Cooked wheat soba noodles
2 cup(s)
Less sodium soy sauce
2 tsp
Dark sesame oil
2 tsp
Kosher salt
¼ tsp
Sesame seeds
1 tsp
Mirin
1 fl oz
Low sodium soy sauce
1 Tbsp
Honey
1 Tbsp
Fresh ginger
1 piece(s)
Garlic
1 clove(s)
Garlic chili paste
½ tsp
Huy Fong Sauce, Chili Garlic
½ tsp
Uncooked shrimp
1 pound(s)
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
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