Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Steamed Garlic Butter Shrimp with Noodles and Asparagus
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- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 513
- Total Fat
- 18 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 319 milligrams
- Sodium
- 623 milligrams
- Carbohydrates
- 52 grams
- Dietary Fiber
- 3 grams
- Sugar
- 3 grams
- Protein
- 38 grams
Buttery, garlicky shrimp is a classic combination, and thanks to a few adjustments this recipe makes it a healthy, high-protein one as well. Our version is loosely based on Hawaii’s wildly popular garlic shrimp, a food truck staple on Oahu's North Shore. But instead of pan-frying the shrimp, we steam it, a healthy trick for tender, beautifully plump shrimp. We also add a full bunch of asparagus and replace the standard white rice with sweet potato noodles — sometimes called Korean glass noodles — for a delightfully tasty, chewy base. Besides loads of garlic, we toss the shrimp with the usual paprika and cayenne pepper but also sneak in a little fish sauce for depth of flavor. A generous amount of cubed butter dotted over everything bathes the dish for big, buttery flavor and aroma as it steams but keeps it nicely low in fat and calories. A garnish of chopped chile, parsley and fresh lemon ties everything together for a memorable one-pot meal you can feel fantastic about, 38 grams of protein and all!
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 513
- Total Fat
- 18 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 319 milligrams
- Sodium
- 623 milligrams
- Carbohydrates
- 52 grams
- Dietary Fiber
- 3 grams
- Sugar
- 3 grams
- Protein
- 38 grams
Ingredients
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Directions
Special equipment:
a steamer basket; a shallow heatproof bowl that can hold at least 4 cups- Place the sweet potato noodles in a 9-by-13-inch baking dish and pour in enough very hot water to cover. Let sit until the noodles soften and become translucent, about 20 minutes.
- Fit a wide pot or wok with a steamer basket or steamer rack. Have ready a heatproof bowl that can hold at least 4 cups and make sure it fits inside your pot. Set the bowl aside. Add about 1 inch of water to the pot, making sure the water doesn’t touch the bottom of the steamer. Cover and bring the water to a boil over medium heat.
- Meanwhile, stir the shrimp, garlic, lemon zest, fish sauce, paprika, cayenne, 1/2 teaspoon kosher salt and a few grinds of black pepper together in a large bowl until evenly combined and refrigerate.
- Drain the noodles and place them evenly over the bottom of your shallow heatproof bowl. Top evenly with asparagus and season with 1/8 teaspoon kosher salt. Distribute the shrimp over the asparagus and top with any leftover garlic mixture; the bowl will look full but will cook just fine. Dot the top of the shrimp with the butter.
- Place the bowl on the steamer basket. Cover the pot and steam until the shrimp is pink and the asparagus is tender, about 8 minutes. If the shrimp isn’t cooked through, steam for another minute and test again. Turn off the heat and let the pot sit uncovered until the steam dissipates, about 2 minutes. Carefully remove the plate from the steamer setup using heatproof mitts or gloves; you can also use tongs if that works for you.
- Transfer the entire shrimp and noodle mixture to a large platter, keeping the shrimp on top for presentation. Squeeze the juice of the zested lemon over the top and sprinkle the chile and parsley over the entire dish. Serve with lemon wedges on the side.
