Shrimp and Noodle Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 490
- Total Fat
- 16 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 183 milligrams
- Sodium
- 886 milligrams
- Carbohydrates
- 57 grams
- Dietary Fiber
- 6 grams
- Protein
- 30 grams
- Sugar
- 15 grams
- Total: 40 min
- Active: 40 min
Ingredients
1 large grapefruit
1 tablespoon plus 2 teaspoons fish sauce
1/4 cup sweet chili sauce
1 tablespoon minced fresh ginger
1 tablespoon fresh lime juice
1/4 cup vegetable oil
2 shallots, thinly sliced and separated into rings
1 pound peeled and deveined large shrimp
Kosher salt and freshly ground pepper
6 ounces rice vermicelli
1 12-ounce bag rainbow shredded coleslaw mix
1 cup fresh mint, leaves torn if large
Directions
- 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.