Crispy Noodle Salad Recipe Recipe For Shrimp

SHRIMP AND NOODLE SALAD

Steps:

• Bring a large pot of water to a boil. Trim the top and bottom of the grapefruit, then slice off the peel and white pith. Hold the grapefruit over a bowl and cut out the segments, letting them drop into the bowl; tear into bite-size pieces. Squeeze the juices from the membranes into the bowl.
• Make the dressing: Remove 2 tablespoons of the grapefruit juice to a large bowl. Stir in the fish sauce, all but 1 teaspoon of the chili sauce, 1 teaspoon ginger, the lime juice and 2 tablespoons water.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the shallots and cook, stirring, until starting to crisp, 3 to 4 minutes. Remove the shallots to a paper towel-lined plate to drain. Pour the oil from the skillet into the fish sauce dressing, leaving a coating of oil in the skillet.
• Season the shrimp with salt and pepper in a bowl. Toss with the remaining 1 teaspoon chili sauce and 2 teaspoons ginger. Add the shrimp to the skillet and cook over medium-high heat, stirring, until cooked through, 1 to 2 minutes per side. Remove to a plate.
• When the water comes to a boil, remove from the heat and submerge the noodles; stir until tender, 3 minutes. Drain in a sieve and rinse under cold water; shake out as much water as possible.
• Toss the noodles, slaw mix and mint with the dressing. Divide among bowls. Top with the shrimp, grapefruit and shallots.

RICE NOODLE SALAD WITH SHRIMP

Steps:

• Bring a large pot of water to a boil. Meanwhile, combine the sugar and 2 tablespoons hot water in a large bowl and stir until dissolved. Stir in the lime juice, garlic, chile and fish sauce; transfer 2 tablespoons of the dressing to a medium bowl and whisk in the vegetable oil. Add the shrimp and toss to coat; set aside.
• Add the rice noodles to the boiling water and cook as the label directs; drain, rinse with cold water and shake off the excess liquid. Add the noodles to the bowl with the remaining dressing; add the lettuce, carrots, cucumber and herbs and toss to coat.
• Heat a grill pan over medium-high heat. Grill the shrimp until charred and cooked through, 2 to 3 minutes per side. Arrange over the noodles; serve with lime wedges.

THAI CHICKEN AND SHRIMP NOODLE SALAD

Steps:

• Whisk first 5 ingredients in large bowl to blend. DO AHEAD Dressing can be prepared 2 hours ahead. Let stand at room temperature.
• Place noodles in another large bowl. Cover with boiling water. Let stand until softened, about 4 minutes. Drain and rinse under cold water to cool; drain well. Insert scissors into noodles; cut several times. Transfer to bowl with dressing.
• Add tomatoes and all remaining ingredients, except peanuts and lime wedges, to noodles; toss to coat.
• Divide among 6 plates. Sprinkle with peanuts; garnish with lime wedges.

PEPPER-SHRIMP-AND-NOODLE SALAD WITH CRUNCHY SPRING VEGETABLES

Steps:

• In a bowl, whisk together peanut butter, vinegar, soy sauce, maple syrup, ginger, and 2 teaspoons water. Whisk in sesame oil and 2 tablespoons vegetable oil to combine. Meanwhile, cook noodles in a pot of boiling water according to package instructions. Drain; rinse under cold water. Toss with half of dressing.
• Combine remaining 6 tablespoons vegetable oil with garlic in a nonstick skillet. Cook over medium-low heat, swirling pan occasionally, until garlic is crisp and golden, 6 to 8 minutes. Transfer with a slotted spoon to paper towels; season with salt.
• Return skillet to medium-high heat. Pat shrimp dry; season lightly with salt and generously with pepper. Add to skillet and cook, turning once, until pink and cooked through, 2 to 3 minutes total. Transfer to paper towels.
• Divide noodles among bowls. Top with cucumber, radishes, herbs, shrimp, and garlic chips. Serve, with remaining dressing alongside.

CRISPY NOODLE SALAD

Steps:

• Heat the sesame oil in a wok. Add ginger and garlic and stir fry for 30 seconds.
• Add peas, carrots and spring onions and stir fry for a minute. Add spinach and bean sprouts and stir fry for another minute.
• Remove from heat and stir in cucumber.
• Pile onto plates, sprinkle over the lime juice and nuts. Drizzle with the chilli oil and top with the crispy noodles.

SPICY SESAME SHRIMP & NOODLE SALAD

Steps:

• Cook spaghetti according to package directions. In a small bowl, mix the sauce ingredients., In a large skillet, heat oil over medium-high heat. Add shrimp; stir-fry 2-3 minutes or until shrimp turn pink. Remove from pan., Add sauce mixture to same pan; bring just to a boil. Reduce heat; simmer, uncovered, 2 minutes longer., Drain spaghetti; add to pan. Toss to combine with sauce. Return shrimp to pan and add vegetables; cook and toss over medium-low heat until vegetables begin to wilt, about 4 minutes.

BRIGHT AND SPICY SHRIMP NOODLE SALAD

Steps:

• Stir lime juice and honey in a small bowl until honey dissolves. Mix in chile, ginger, garlic, fish sauce, and 3 Tbsp. oil; season dressing with salt.
• Toss shrimp and 2 Tbsp. dressing in a medium bowl to coat; let sit 10 minutes.
• Meanwhile, cook noodles according to package directions. Drain and add to bowl with remaining dressing along with cucumber and ¼ cup peanuts; toss well.
• Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Pour off any liquid from shrimp and pat dry; season all over with salt. Cook shrimp, tossing occasionally, until browned and bright pink, about 5 minutes. Transfer to bowl with noodles, add basil, and toss well to combine.
• Divide noodle salad among bowls and top with remaining peanuts.

CRISPY PANKO SHRIMP SALAD

Steps:

• Season shrimp with salt and pepper. Toss with 1/4 cup Dijonnaise. Place panko in a wide, shallow dish. Coat shrimp in panko, pressing to adhere.
• Heat 3 tablespoons oil in a large nonstick skillet over medium-high. When oil shimmers, add shrimp in a single layer. Cook, flipping once, until golden brown, crisp, and just cooked through, about 5 minutes. Transfer to a wire rack.
• In a large bowl, whisk together remaining 2 tablespoons Dijonnaise, 1 tablespoon oil, and 1 tablespoon water. Season with salt and pepper; stir in tomatoes. Add greens; toss to coat. Serve immediately with shrimp.

SHRIMP AND NOODLES WITH CHILI CRISP SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, mix shrimp with salt and baking soda; let sit for 15 minutes.
• Combine mayonnaise, soy sauce, chili crisp, gochujang, and sugar in a medium bowl. Set aside.
• Drain spaghetti. Rinse shrimp with cool water and pat dry with paper towels.
• Warm oil in a saute pan over medium heat. Cook and stir shallot, garlic, and ginger for 1 minute. Add shrimp and cook until bright pink and opaque, 4 to 5 minutes. Add scallions and cook for 1 minute longer.
• Pour the chili crisp sauce over the shrimp. Mix in the cooked spaghetti and toss until evenly coated.

CRUNCHY SHRIMP NOODLE SALAD

Steps:

• Pour boiling water over the noodles to cover, leave for 4 minutes then drain and cool under cold running water. Drain well.
• Mix the snow peas, carrots, spinach, noodles and shrimp in a shallow bowl.
• Mix together the dressing ingredients until the sugar has dissolved, pour over the salad, then toss everything together.
• Serve straight away.