Bright and Spicy Shrimp Noodles live up to their name. Here’s a recipe

What meals have been in regular rotation during social distancing at your house? Versions of this week’s recipe for Bright and Spicy Shrimp Noodles have been a favorite over here. With a few simple pantry items and just a little bit of time, dinner’s ready.

Shrimp has been a staple because it’s a protein we always have in the freezer. Cooking rice noodles literally takes minutes once the water is boiling, and this sauce delivers exactly what it promises – brightness and spiciness. Asian flavors are always welcomed by my husband and me, and especially as the days get warmer, this cold noodle salad makes a fabulous meal. Use your creativity: Add some chopped cilantro, a squeeze of lime and a drizzle of sesame oil to dress it up a bit more.

If you are into batch cooking, you could easily double this recipe and cook shrimp right before serving the second time. Seafood doesn’t last long cooked, so pan fry the shrimp in batches depending on when you want to eat it. This recipe makes friends, too, if you deliver some to a neighbor.

Bright and Spicy Shrimp Noodle Salad

1/3 cup fresh lime juice

2 teaspoons honey

1 serrano chile, very thinly sliced

1 one-inch piece ginger, peeled, finely grated

1 garlic clove, finely grated

1 tablespoon plus 1 ½ teaspoons fish sauce

4 tablespoons extra-virgin olive oil, divided

Kosher salt

1 pound large wild shrimp, peeled, deveined

6 ounces bean thread (cellophane or glass) noodles

1 English hot house cucumber, halved lengthwise, thinly sliced crosswise

½ cup salted, roasted peanuts, crushed, divided use

1 cup basil leaves

Stir lime juice and honey in a small bowl until honey dissolves. Mix in chile, ginger, garlic, fish sauce and 3 tablespoons oil; season dressing with salt.

Toss shrimp and 2 tablespoons dressing in a medium bowl to coat; let sit 10 minutes.

Meanwhile, cook noodles according to package directions. Drain and add to bowl with remaining dressing along with cucumber and ¼ cup peanuts; toss well.

Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Pour off any liquid from shrimp and pat dry; season all over with salt. Cook shrimp, tossing occasionally, until browned and bright pink, about 5 minutes. Transfer to bowl with noodles, add basil and toss well to combine.

Divide noodle salad among bowls and top with remaining peanuts.

Epicurious.com

This story was originally published May 19, 2020 at 12:47 PM.