Grilled Shrimp with Rice Noodles

  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe


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.

Baked Shrimp Scampi

Shrimp Bisque

Shrimp Boil

Sauteed Shrimp

Shrimp Salad

Linguine with Shrimp Scampi

Shrimp Creole

Roasted Shrimp Cocktail