Grilled Shrimp with Coconut Curry Dip and Peanuty Noodles
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 877
- Total Fat
- 39
- Saturated Fat
- 21
- Carbohydrates
- 73
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 64
- Cholesterol
- 437
- Sodium
- 1029
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
Cooking spray
2 pounds large or jumbo shrimp, peeled and deveined
Salt and freshly ground black pepper
2 tablespoons salt-free lemon and herb seasoning
1 (14-ounce) can coconut milk
1 tablespoon sugar
1 teaspoon curry powder
1/4 teaspoon ground ginger
2 tablespoons chopped fresh cilantro leaves
12 ounces somen noodles
1 tablespoon reduced-sodium soy sauce
2 teaspoons sesame oil
1/3 cup chopped dry-roasted peanuts
Directions
- Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat. Season shrimp all over with salt, black pepper and lemon and herb seasoning. Place shrimp on hot pan and cook 2 minutes per side, until bright pink and cooked through. In a medium saucepan, stirring with spoon, combine coconut milk, sugar, curry powder, and ginger. Set pan over medium heat and bring to a simmer, for 5 minutes. Remove from heat and stir in cilantro. Cook somen noodles according to package directions. Drain noodles and transfer to a large bowl. Add soy sauce and sesame oil and toss to coat with tongs. Transfer to a serving plate and top with peanuts. Serve half of the shrimp with all of dip and noodles. Reserve remaining shrimp for Island Rice, if desired.