Grilled Shrimp with Rice Noodles

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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1 tablespoon vegetable oil, plus more for the grill

1 8-ounce package thin rice noodles, such as vermicelli

1 1/4 pounds peeled and deveined large shrimp

2 tablespoons Thai red curry paste

1/4 cup creamy peanut butter

2 tablespoons rice vinegar

1/4 cup drained pickled ginger, chopped, plus 1 tablespoon brine

Kosher salt

1 seedless cucumber, cut into matchsticks

1 yellow bell pepper, thinly sliced

1 carrot, grated

1/2 cup fresh cilantro, roughly chopped


  1. Preheat a grill to medium high; oil the grates. Bring a medium pot of water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water. Toss the shrimp with 1 tablespoon curry paste and the vegetable oil. Let sit at room temperature, about 15 minutes.
  2. Meanwhile, whisk the remaining 1 tablespoon curry paste, the peanut butter, vinegar, ginger brine, 2 tablespoons water and a pinch of salt in a large bowl until smooth and thick. Add the cucumber, bell pepper, carrot, most of the cilantro, the ginger and a generous pinch of salt; toss well until the sauce loosens. Cut the noodles into shorter pieces with kitchen shears and add to the vegetables; season with salt and toss well.
  3. Grill the shrimp until just cooked through, 2 to 3 minutes per side. Serve on top of the noodle mixture. Top with the remaining cilantro.