Thai Shrimp With Emerald Noodles
- Ready In:
- 30mins
- Ingredients:
- 25
- Serves:
-
6
ingredients
-
Emerald Sauce
- 1⁄2 cup peanut oil or 1/2 cup vegetable oil
- 1⁄4 toasted sesame oil
- 1⁄2 cup fresh lime juice
- 1⁄4 cup rice wine vinegar
- 1⁄4 cup roughly chopped fresh ginger
- 6 small garlic cloves
- 3 jalapeno peppers, stemmed and seeded
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 1 cup packed cilantro
- 1⁄2 cup packed of fresh mint, stems removed
- 1⁄2 cup packed fresh basil leaf (use Thai basil if you can find it)
- 1⁄2 cup roasted peanuts (divided)
- 12 ounces capellini, cooked according to package directions
-
For the Shrimp
- 36 large shell on shrimp (about 2 lbs.)
- 1⁄2 cup chopped of fresh mint
- 1⁄2 cup chopped fresh cilantro
- 1⁄2 cup chopped fresh basil
- 2 serrano chilies, sliced thin
- 1⁄2 cup extra virgin olive oil
- 3 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoon minced garlic
- 1 tablespoon sugar
- 1 teaspoon kosher salt
directions
- Make the Emerald Sauce: Put all the the ingredients, except 1/4 cup of the peanuts, in a food processor or blender and pulse until the mixture is quite smooth. Stop occasionally to scrape the sides of bowl. Add the remaining peanuts and pulse just a few times to roughly chop and leave a little crunch to the sauce. Toss with noodles.
- Use immediately, or refrigerate up to 2 days.
- For the Shrimp: Preheat grill to medium hot. Use a serrated knife to to cut shrimp lengthwise along the back of the shell, stopping short of cutting all the way through, and devein. This will make shells pop off for easy eating.
- Put shrimp in a large bowl and add 1/4 cup mint, 1/4 cup cilantro, basil, chilies, olive oil, lime juice, fish sauce, garlic, sugar, and salt. Toss well to coat.
- Thread 3 shrimp onto each skewer through the head and tail end.
- Grill shrimp over medium-hot heat until cooked through, about 3-4 minutes per side.
- Use a fork to spiral noodles into a nest on the plate and crisscross 2 skewers on top. Garnish with remaining mint and cilantro.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. <br />I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome. <br /> <br /><br /><br /><br /></p>