Spicy Coconut Shrimp Rice Noodle Salad Recipes

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SPICY RICE NOODLE SALAD



Spicy Rice Noodle Salad image

The first time I had a spicy, cold rice noodle salad, it wasn't the bold flavors that caught me by surprise, but the strange and addictive texture.

Provided by Chef John

Categories     Salad     100+ Pasta Salad Recipes     Chicken Pasta Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 14

1 (6.75 ounce) package thin rice noodles
3 cloves garlic, minced
⅓ cup seasoned rice vinegar
3 tablespoons fish sauce
1 tablespoon Asian chili paste (sambal), or more to taste
1 teaspoon brown sugar
¼ teaspoon salt
4 green onions, chopped
1 cup carrots, cut into thin matchsticks
½ cup chopped fresh herbs (basil, mint, and cilantro)
½ cup chopped peanuts
1 teaspoon sesame oil
6 grilled boneless, skinless chicken thighs
¼ cup Fresno chile peppers, cut into rings
Calories278.4 calories
Carbohydrate28.5 g
Cholesterol32.4 mg
Fat12.5 g
Fiber2.8 g
Protein13.4 g
SaturatedFat2.5 g
Sodium727.3 mg
Sugar3.6 g

Steps:

  • Place noodles in a large bowl and cover with hot water. Stir and allow to soak until softened, about 15 minutes. Drain and rinse thoroughly.
  • Combine garlic, rice vinegar, fish sauce, chile paste, brown sugar and salt in a bowl. Stir in green onions, carrots, basil, mint, and cilantro. Toss in rice noodles, peanuts, and sesame oil. Allow to sit for 30 minutes to absorb flavors. Garnish with additional green onions and peanuts. If using, top with grilled chicken and Fresno chiles.

SPICY MINCED SHRIMP WITH RICE NOODLES



Spicy Minced Shrimp With Rice Noodles image

This is an easy dish to make, but the method is a bit unusual. First, you make what is essentially a flavorful sausage-like mixture of chopped shrimp (which could also be used as a won ton filling), then stir-fry the mixture over high heat until it crumbles, releasing its flavor into the pan. To make it a simple, satisfying meal, this stir-fry is tossed with cooked rice noodles. If you can find it, dried shrimp, available in most Asian or Latin American grocers, add depth: Keep an eye out for some from Louisiana, made with wild shrimp.

Provided by David Tanis

Categories     dinner, lunch, weekday, noodles, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 pound dry flat rice noodles (sometimes called rice stick noodles)
About 1 pound wild shrimp, in the shell, fresh, or frozen and thawed (about 24 pieces)
2 fresh red Fresno chiles or green Serrano chiles, seeds removed, if desired, finely chopped (or substitute 1 teaspoon red-pepper flakes)
2 tablespoon dried shrimp, finely chopped (optional)
1 tablespoon rice vinegar
2 tablespoons soy sauce
2 teaspoons toasted sesame oil, plus 1 teaspoon for drizzling
2 tablespoons mirin or sherry (if using sherry add 1 teaspoon sugar)
1 teaspoon grated garlic (about 2 or 3 cloves)
1 tablespoon grated ginger
1 teaspoon kosher salt, plus more as necessary
3 tablespoons chopped scallions
3 tablespoons coconut or vegetable oil
Basil leaves, cilantro sprigs and 2 tablespoons chopped roasted peanuts, for garnish
Lime wedges, for serving (optional)
@contexthttp
Calories607
UnsaturatedFat10 grams
Carbohydrate94 grams
Fat12 grams
Fiber2 grams
Protein23 grams
SaturatedFat1 gram
Sodium1289 milligrams
Sugar0 grams
TransFat0 grams

Steps:

  • Soak noodles in a large bowl of lukewarm water. Leave until softened but still firm, about 15 minutes. Drain and rinse well with cold water. Set aside. (Alternately, boil noodles for 2 or 3 minutes, then drain and rinse well with cold water.)
  • Meanwhile, peel shrimp and make the seasoned shrimp mixture: With a large knife, cut the shrimp crosswise into rough 1/4- to 1/2-inch slices. In a large bowl, combine shrimp, chopped chiles, dried shrimp (if using), rice vinegar, soy sauce, 2 teaspoons sesame oil, mirin, garlic, ginger, salt and scallions. Mix well to distribute ingredients throughout. Refrigerate for at least 20 minutes (or, preferably, up to 24 hours).
  • Put coconut oil in a large wok or wide cast-iron skillet over high heat. When oil looks wavy, add shrimp-sausage mixture, breaking it up with a wooden spoon, until it looks crumbly. Stir-fry until pieces are lightly browned, about 3 or 4 minutes.
  • Add noodles to pan and toss briefly, just to heat through. Drizzle with 1 teaspoon sesame oil. Taste and add a little more salt if necessary. Transfer to bowls and garnish with basil leaves, cilantro sprigs, chopped peanuts and lime wedges, if using.

ONE-PAN COCONUT SHRIMP NOODLE BOWLS



One-Pan Coconut Shrimp Noodle Bowls image

Provided by Bev Weidner

Categories     main-dish

Time 30m

Yield 2 huge bowls or 4 smaller ones

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 teaspoon sesame oil
1 pound extra-large shrimp, thawed, peeled and deveined
Salt and pepper
3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 yellow bell pepper, diced
One 13.5-ounce can coconut milk
2 cups fish stock (or seafood or chicken stock)
7 ounces pad Thai noodles (about half a box)
1 teaspoon fish sauce
2 teaspoons sriracha sauce
1 cup cilantro leaves, plus more for garnish
2 scallions, diced
1 lime (or more!)

Steps:

  • Heat the oils in a large straight-sided pan over medium-high. Add the shrimp, season with salt and pepper and sear on both sides until you get a nice sear, about 5 minutes total. Remove from the pan and set aside.
  • Back in the pan, add more oil if needed and toss in the garlic, ginger and bell pepper. Saute for one minute, then add the coconut milk, stock, noodles, fish sauce, sriracha sauce, cilantro and scallions. Bring to a boil, reduce the heat and let simmer until the noodles cook through, about 5 minutes.
  • Take off the heat and add a few big squeezes of lime juice. Now taste that. UGH. Need anything? Add a little salt if you want. More lime juice? Yes.
  • Stir the shrimp back in and toss to combine. Serve with more cilantro on top!

SHRIMP WITH COCONUT RICE



Shrimp with Coconut Rice image

You may not be able to see the coconut milk, but it's such a treat in this dish. Add a bit of lime and you've got a smart entree that's company worthy. -Charla Arnold, North Branch, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 can (13.66 ounces) coconut milk
1 cup uncooked long grain rice
3 tablespoons butter, divided
1 garlic clove, minced
1/2 teaspoon salt, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1/8 teaspoon pepper
3 green onions, chopped
Lime wedges
Calories 516 calories
Fat26g fat (21g saturated fat)
Cholesterol161mg cholesterol
Sodium527mg sodium
Carbohydrate44g carbohydrate (2g sugars
Fiber1g fiber)
Protein24g protein.

Steps:

  • Place coconut milk in a 2-cup measure; add enough water to measure 2 cups. In a 2-qt. microwave-safe baking dish, combine rice, 1 tablespoon butter, garlic, 1/4 teaspoon salt and coconut milk mixture. Microwave, uncovered, on high until liquid is absorbed and rice is tender, 20-25 minutes., Meanwhile, in a large skillet, heat remaining butter over medium-high heat; saute shrimp until pink, 5-7 minutes. Stir in pepper and remaining salt., Stir green onions into rice. Serve with shrimp and lime wedges.

SPICY COCONUT SHRIMP-RICE NOODLE SALAD



Spicy Coconut Shrimp-Rice Noodle Salad image

Enjoy a great mix of flavors with our Spicy Coconut Shrimp-Rice Noodle Salad. This Spicy Coconut Shrimp-Rice Noodle Salad with crisp red peppers, toasted coconut and chili-garlic sauce is full of delicious flavor.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 9

4 oz. rice stick noodles, uncooked
1/2 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp. chili-garlic sauce
2 Tbsp. grated fresh ginger
1 lb. uncooked deveined peeled medium shrimp
1 red pepper, cut into strips
1 cup shredded carrots
3 green onions, cut into 1-inch lengths
1 cup BAKER'S ANGEL FLAKE Coconut, toasted, divided
Calories240
Fat8 g
SaturatedFat3 g
TransFat0 g
Cholesterol95 mg
Sodium490 mg
Carbohydrate0 g
Fiber2 g
Sugar0 g
Protein14 g

Steps:

  • Cook noodles as directed on package. Meanwhile, mix dressing, chili-garlic sauce and ginger until blended.
  • Heat 1/4 cup dressing mixture in large skillet on medium-high heat. Add shrimp; cook 4 to 5 min. or until shrimp turn pink, stirring frequently.
  • Place shrimp in large bowl. Add vegetables, noodles, remaining dressing mixture and 1/2 cup coconut; mix lightly.
  • Sprinkle with remaining coconut.

SPICY THAI COCONUT SHRIMP WITH RICE NOODLES



Spicy Thai Coconut Shrimp With Rice Noodles image

Make and share this Spicy Thai Coconut Shrimp With Rice Noodles recipe from Food.com.

Provided by jaetea

Categories     Thai

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 18

1/4 cup oil
1 cup onion, chopped
1 tablespoon garlic, minced
2 teaspoons fresh ginger, minced
2 tablespoons coriander
1 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon Thai peppers or 1/4 teaspoon sriracha sauce
1/2 teaspoon turmeric
1 (14 ounce) can tomatoes, petit cut
2 1/2 cups unsweetened coconut milk (from 2 15oz cans)
1/2 cup water or 1/2 cup chicken broth
1 teaspoon salt
1 1/2 lbs large shrimp, peeled and cleaned
2 teaspoons lemon juice
1/2 lemon zest
1/2 cup fresh cilantro
8 lime wedges

Steps:

  • Heat oil in large skillet or Wok on med-hi heat.
  • Add onions and stir, cook for 3 minutes.
  • Add garlic and ginger, cook 2 minutes.
  • Add next 5 spices, cook 1 minute.
  • Add tomatoes, cook 1 minute.
  • Add coconut milk, water, and salt, and bring to a simmer until thickened 5-10 minutes.
  • Add shrimp, simmer, stirring for 3-5 minutes.
  • Stir in cilantro, lemon juice and zest.
  • Serve over rice noodles with lime wedges.
  • Rice Noodle Cooking Directions:.
  • Place all your rice noodles in a deep mixing bowl, trying to snap as few of them as possible as you remove them from the package (always a challenge for us). Bring a good amount of water to boil. Pour the boiling water over the rice noodles until they are completely submerged.
  • Every minute or two, give the noodles a stir to loosen them up. When they are completely limp, give them a taste to see if they're cooked through. The thread-like vermicelli noodles used in spring rolls will cook through in just a few minutes. The flat rice noodles might take upwards of ten minutes depending on thickness. Pay attention and test the noodles frequently because they'll become mushy if they overcook.
  • Once the noodles are tender, drain them and run them under cool water to stop the cooking. Toss them with a bit of sesame oil to keep the noodles from sticking to each other if you're not going to use them right away.
  • Since these noodles will be used in the above dish, you definitely want to under-cook them a bit. They will absorb more moisture and cook the rest of the way through once in the stir fry. If your noodles are perfectly cooked to start, they will turn to mush in the stir fry.
  • Note: This whole recipe can be cut in half including the rice noodles.

SPICY COCONUT SHRIMP WITH QUINOA



Spicy Coconut Shrimp with Quinoa image

Help yourself to a plate full-generous servings are still lower in calories and big on protein. If you have company, you can add a salad and call it a day. -Keri Whitney, Castro Valley, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 17

1 cup quinoa, rinsed
2 cups water
1/4 teaspoon salt
SHRIMP:
1 teaspoon olive oil
1 medium onion, chopped
1 tablespoon minced fresh gingerroot
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
2 cups fresh snow peas (about 7 ounces), trimmed
3 tablespoons light coconut milk
1 tablespoon orange juice
1/4 cup sweetened shredded coconut, toasted
1/4 cup minced fresh cilantro
Calories 330 calories
Fat8g fat (3g saturated fat)
Cholesterol138mg cholesterol
Sodium451mg sodium
Carbohydrate37g carbohydrate (6g sugars
Fiber5g fiber)
Protein26g protein. Diabetic Exchanges

Steps:

  • In a large saucepan, combine quinoa, water and salt; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in ginger, curry powder, cumin, salt and cayenne; cook 1 minute longer., Add shrimp and snow peas to skillet; cook and stir 3-4 minutes or until shrimp turn pink and snow peas are crisp-tender. Stir in coconut milk and orange juice; heat through. Serve with quinoa; top each serving with coconut and cilantro.

BROILED COCONUT-AND-LIME-CRUSTED SHRIMP WITH RICE-NOODLE SALAD



Broiled Coconut-and-Lime-Crusted Shrimp With Rice-Noodle Salad image

Hot pepper jelly may be a southern staple, but here it lends mild heat and sweetness to this Asian-inspired shrimp-and-noodle dish.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 25m

Number Of Ingredients 12

4 ounces vermicelli rice noodles
3/4 cup panko breadcrumbs
1 teaspoon lime zest, plus 3 tablespoons juice
1/3 cup unsweetened shredded coconut
2 large eggs, room temperature
Coarse salt and freshly ground pepper
1 pound large shrimp, peeled (tail segments left attached) and deveined, patted dry
1 head romaine lettuce, shredded (about 8 cups)
5 radishes, thinly sliced
1 Fresno or jalapeno chile, thinly sliced
1/4 cup hot-pepper jelly or mango chutney, warmed
1 avocado, pitted, peeled, and thinly sliced

Steps:

  • Preheat broiler with rack 6 inches from heating element. Cover noodles with boiling water in a bowl; let stand 10 minutes.
  • Combine panko, lime zest, and coconut in another bowl. In a third bowl, beat eggs; season eggs and panko with salt and pepper. Dip shrimp in eggs, then panko; press to adhere. Place on a rimmed baking sheet. Rinse noodles under cold water; drain. Toss with lime juice, romaine, radishes, chile, and jelly. Season with salt and pepper. Broil shrimp 2 minutes. Flip; broil until browned in places, 2 to 3 minutes more. Serve, over salad with avocado.

GRILLED SHRIMP WITH SPICY VEG NOODLES



Grilled Shrimp with Spicy Veg Noodles image

The sweet-salty-sour dressing in this fresh salad does double duty. Inspired by the combination of fish sauce, lime juice and garlic in the Vietnamese dipping sauce nuoc cham, it's whisked with rice vinegar and vegetable oil. The result works both as a marinade for shrimp and a tenderizing dressing for the zucchini and carrot noodles.

Provided by Katie Lee Biegel

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 16

6 tablespoons fish sauce
1/4 cup lime juice (from 2 limes)
1/4 cup vegetable oil
1/4 cup rice wine vinegar
2 tablespoons sugar
2 cloves garlic, minced
1 jalapeno or serrano, thinly sliced
1 pound (16-20) shrimp, peeled and deveined, tail on if desired
3 large carrots, cut into spiral noodles
3 mini cucumbers, cut into thin half-moons
2 zucchinis, cut into spiral noodles
1 medium beet, peeled and cut into spiral noodles
1/2 cup fresh mint leaves, torn
1/4 cup fresh cilantro leaves
3 scallions, thinly sliced
1/4 cup roasted salted peanuts, chopped

Steps:

  • In a measuring cup, combine the fish sauce, lime juice, oil and vinegar and whisk together. Whisk in the sugar, garlic and jalapeno. Pour half into a medium bowl and half into a large bowl. Add the shrimp to the medium bowl and toss.
  • Heat a cast-iron grill pan over medium-high heat. Grill the shrimp until they are pink and opaque, 2 to 3 minutes per side. Remove from heat and set aside. Add the carrots, and cucumbers, zucchinis and beets to the dressing and toss until very coated. Fold in the mint, cilantro and scallions. Sprinkle with the peanuts and top with the grilled shrimp. Serve immediately.

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