Grilled Shrimp And Eggplant Summer Noodle Bowls Recipes
GRILLED SHRIMP AND EGGPLANT SUMMER NOODLE BOWLS
This tasty noodle bowl can be made almost completely outdoors; it only needs one small pot of boiling water... which you may be able to heat on your grill.Click here to see In Season: 6 Easy Eggplant Recipes.
Provided by Whole Foods Market
Yield 6
Number Of Ingredients 11
Steps:
- Soak skewers (if wooden) in water for at least 30 minutes.
- In a small bowl, whisk together the fruit spread, ketchup, soy sauce, and the juice of 1 lime. Transfer 1/3 cup of the mixture to a large bowl and set aside.
- Oil a grill and preheat on medium-high heat. Skewer the eggplant and shrimp onto separate skewers. Brush the eggplant and then shrimp on both sides with the remaining sauce mixture in the small bowl until well coated.
- Grill the eggplant, covered, until browned and tender, turning halfway through, 4-8 minutes. Grill the shrimp, covered, until golden brown and cooked through, turning halfway through, 3-5 minutes. Remove the eggplant and shrimp from the skewers and add to the large bowl with the reserved 1/3 cup sauce mixture.
- Meanwhile, prepare the rice noodles according to the package directions and add to the eggplant and shrimp. Add the carrots, scallions, and herbs. Toss to combine, gently separating the noodles to coat evenly. Serve the remaining lime in wedges on the side.
Nutrition Facts : ServingSize 1 serving, Calories 340 calories, Sugar 17 g, Fat 5 g, Carbohydrate 60 g, Cholesterol 95 mg, Fiber 6 g, Protein 15 g, SaturatedFat 0.5 g, Sodium 1068 mg
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