Cold Noodles With Barbecued Shrimp Recipes

GRILLED SHRIMP AND NOODLE SALAD

Grilled Shrimp and Noodle Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

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.

ASIAN NOODLE SALAD WITH SHRIMP

Asian Noodle Salad with Shrimp image

These cold Vietnamese-style noodles are perfect for a warm night. The rice stick noodles, fish sauce, and chili-garlic sauce can be found in the Asian section of many supermarkets and at As ian markets.

Provided by Bon Appétit Test Kitchen

Categories Low Fat Quick & Easy Low Cal High Fiber Dinner Lunch Shrimp Cucumber Healthy Noodle Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 6.75-ounce package rice stick noodles (maifun)
4 1/2 tablespoons fresh lime juice
3 tablespoons fish sauce (such as nam pla or nuoc nam)
4 teaspoons chili-garlic sauce
2 teaspoons sugar
1 pound peeled deveined cooked medium shrimp
1 cup thinly sliced Japanese cucumbers or Persian cucumbers
1 8-ounce package sugar snap peas, cut crosswise into 1/2-inch pieces (about 2 cups)
1 red bell pepper, thinly sliced
1/2 cup (loosely packed) fresh mint leaves
1/2 cup (loosely packed) fresh cilantro leaves

Steps:

Cook noodles in large saucepan of boiling salted water until tender, stirring occasionally, 4 to 5 minutes. Drain. Rinse with cold water; drain well. Using scissors, cut noodles into thirds.
Whisk lime juice, fish sauce, chili-garlic sauce, and sugar in small bowl until sugar dissolves. Place shrimp in medium bowl. Add 2 tablespoons dressing; toss to coat.
Divide noodles among bowls. Top with cucumber slices and all remaining ingredients. Spoon shrimp with dressing over, and drizzle with remaining dressing.

SAUCY BARBECUE SHRIMP

Saucy Barbecue Shrimp image

This old, rustic Cajun dish is one of our family favorites. Don't remove the shells from the shrimp-the beauty of this dish is peeling the shrimp and dipping it in the sauce. We've doubled and even tripled this barbecue shrimp to feed crowds and it's always perfect! -Debbie Glasscock, Conway, Arkansas

Provided by Taste of Home

Categories Appetizers Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

1/2 cup butter, cubed
1 medium onion, chopped
1 bottle (18 ounces) barbecue sauce
1 bottle (12 ounces) pale ale beer or nonalcoholic beer
2 pounds uncooked shell-on shrimp (31-40 per pound), deveined
French bread baguette, sliced

Steps:

Preheat oven to 350°. In a large saucepan, melt butter over medium-high heat. Add onion; cook and stir until tender, 8-10 minutes. Stir in barbecue sauce and beer., Place shrimp in a 13x9-in. baking dish. Pour barbecue mixture over top. Bake, uncovered, until shrimp turn pink, 20-25 minutes, stirring halfway through cooking. Serve with baguette slices.

Nutrition Facts : Calories 339 calories, Fat 14g fat (8g saturated fat), Cholesterol 168mg cholesterol, Sodium 883mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 1g fiber), Protein 19g protein.

COLD SHRIMP PASTA SALAD

Cold Shrimp Pasta Salad image

"This salad combines two of my favorite foods: pasta and shrimp. It 's a perfect side for a grilled steak but goes just as well with hamburgers and hot dogs. I've made this many times over the years." -Traci K Wynne, Denver, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

4 cups uncooked small pasta shells
1 pound cooked small shrimp, peeled and deveined
1-1/2 cups frozen peas, thawed
1/2 cup thinly sliced green onions
1/4 cup minced fresh parsley
1/3 cup reduced-fat mayonnaise
1/3 cup reduced-fat plain yogurt
2 tablespoons lemon juice
1 tablespoon minced fresh dill
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the shrimp, peas, green onions and parsley. Stir in the pasta. , In a small bowl, combine the remaining ingredients. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 391 calories, Fat 7g fat (1g saturated fat), Cholesterol 153mg cholesterol, Sodium 430mg sodium, Carbohydrate 55g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein.

COLD NOODLES WITH BARBECUED SHRIMP

Cold Noodles With Barbecued Shrimp image

Vietnam has only two seasons. The monsoon season is hot and wet. The other eight months are hot and dry, the time when outdoor charcoal grills are fired up, raw and lightly pickled vegetables are the stars of most meals and the fresh herb and chili content of the fare soars. Throughout Vietnam, and in this dish, the abiding nuance comes from nuoc mam, the Vietnamese fish sauce. In Europe, it is salt; in China, soy sauce; in Vietnam, it is the briny sauce of barrel-fermented anchovies that marshals the flavors and gives the cooking its nearly indiscernible and completely unmistakable flavor. But as much as the distinct flavor, it is the style of cooking - the exotic, backyard cooking that often profits from being made ahead, almost needs a crowd and certainly demands cold beer by its side - that can give American hot-weather cooking a Vietnamese flair.

Provided by Molly O'Neill

Categories dinner, quick, weekday, main course

Time 27m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 pound medium-size shrimp, peeled and deveined
2 tablespoons peanut oil
2 tablespoons fresh lime juice
1 garlic clove, minced
1 fresh hot chili, minced
1 teaspoon Vietnamese fish sauce
1 pound rice noodles
Salt to taste
Peanut dipping sauce (see recipe)
4 scallions, minced

Steps:

Preheat a charcoal grill.
Place the shrimp, peanut oil, lime juice, garlic, chili and fish sauce in a bowl, toss and marinate for 30 minutes. Remove shrimp from marinade and grill over charcoal about 7 minutes. Cool. Slice the shrimp in half lengthwise and set aside.
Boil the noodles in well-salted water to cover until tender, about 5 minutes, depending on size. Drain and cool under cold water and drain again. Place the noodles, shrimp, peanut sauce and minced scallions in a large bowl and toss. Chill in the refrigerator for one hour before serving.

Nutrition Facts : @context http, Calories 377, UnsaturatedFat 4 grams, Carbohydrate 63 grams, Fat 6 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 788 milligrams, Sugar 1 gram, TransFat 0 grams

VIETNAMESE COLD NOODLES WITH SHRIMP

Vietnamese Cold Noodles with Shrimp image

Make and share this Vietnamese Cold Noodles with Shrimp recipe from Food.com.

Provided by Diana Adcock

Categories Fruit

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

8 ounces rice noodles (mai fun)
2 lbs cooked small shrimp
2 cups fresh bean sprouts
2 cups shredded lettuce
1 cup snipped chives or 1 cup green onion
1 cup snipped fresh mint leaves
1 cup fresh cilantro
1 cup roasted peanuts, chopped
1/2 cup fresh hot chili pepper
1 cup fish sauce
1 cup water
1/3 cup fresh lime juice
1/4 cup white sugar
4 fresh red chilies, seeded
4 cloves garlic, peeled

Steps:

(Nuoc Cham: puree these 5 ingredients to smooth. Will keep up to 2 weeks in the fridge.) Cook rice sticks according to package directions.
Drain well and rinse in cold water.
Drain well.
Place on a large serving platter surrounded by remaining ingredients in small bowls.

Nutrition Facts : Calories 606.5, Fat 22, SaturatedFat 3.2, Cholesterol 230.4, Sodium 3537, Carbohydrate 59.8, Fiber 5.8, Sugar 15.5, Protein 45.6

COLD THAI NOODLES WITH SHRIMP

Cold Thai Noodles With Shrimp image

Make and share this Cold Thai Noodles With Shrimp recipe from Food.com.

Provided by PaulaG

Categories Thai

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 ounces spaghetti, uncooked
4 ounces snow pea pods, fresh, trimmed, cut diagonally into thirds
1/2 medium red bell pepper, cut into thin lengthwise strips
1/2 lb medium shrimp, cooked, deveined, peeled
1/2 cup peanut sauce, Thai (I used the dipping sauce from Thai Burgers)

Steps:

Bring a large pot of water to a rolling bowl
Add the spaghetti and cook as directed on package; rinse with cold water to cool.
While the spaghetti is cooking, combine the pea pods, bell pepper, shrimp and peanut sauce in a large bowl.
Add the cooked spaghetti; toss gently to mix and serve.

Nutrition Facts : Calories 169.9, Fat 1.5, SaturatedFat 0.3, Cholesterol 86.4, Sodium 85.8, Carbohydrate 22.7, Fiber 1.2, Sugar 1.1, Protein 15.4

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