Lemongrass Shrimp Salad

lemongrass-shrimp-salad-recipe Gone are the days of hearty winter dishes! Spring has arrived and with it has come crisp, lighter fare. I’m getting in the mood with this lemongrass shrimp salad.

Shrimp is one of my favorite foods of all time. Hot, cold, spicy, mild, It’s super versatile, and good on pretty much anything. I was drawn to this recipe from Cooking Light’s new Global Kitchen cookbook because of the noodles involved. Anytime I try to serve The Hubs salad for dinner, I have make sure its packaged in a way that he’ll eat it without complaint. This generally means adding meat, but it could also mean adding noodles.

lemongrass-shrimp-salad-recipe-detail

The Hubs is a carb/noodle fanatic, but me, not so much. Much to his chagrin, I rarely make any type of pasta or noodle. When he found the noodles in this salad hidden under the greens and veggies, he was super stoked, and I knew I had a winner on my hands.

lemongrass-shrimp-salad Spicy shrimp, cool veggies, crunchy peanuts, and noodles for The Hubs. This is pretty much my perfect meal. If you had your choice to eat your PERFECT meal, what would it be?

Lemongrass Shrimp Salad

Ingredients

    For the shrimp
  • 1/3 cup Thai fish sauce
  • 1/4 cup sugar
  • 2 tablespoons finely chopped peeled fresh lemongrass
  • 1 tablespoon vegetable oil
  • 2 garlic cloves, minced
  • 32 large shrimp, peeled and deveined (about 1 1/2 pounds)
  • For the sauce
  • 1 cup fresh lime juice (about 9 medium limes)
  • 3/4 cup shredded carrot
  • 1/2 cup sugar
  • 1/4 cup Thai fish sauce
  • 2 garlic cloves, minced
  • 2 red Thai chiles, seeded and minced
  • For the salad
  • 8 ounces rice vermicelli
  • 3 1/2 cups shredded Boston lettuce, divided
  • 2 cups fresh bean sprouts, divided
  • 1 3/4 cups shredded carrot, divided
  • 1 medium cucumber, halved lengthwise, seeded, and thinly sliced (about 1 1/2 cups), divided
  • Cooking spray
  • 1/2 cup chopped fresh mint
  • 1/2 cup unsalted dry-roasted peanuts, finely chopped

Instructions

  1. To prepare shrimp, combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag; discard marinade.
  2. To prepare sauce, combine the lime juice and next 5 ingredients (through chiles), stirring with a whisk until the sugar dissolves. Set aside.
  3. To prepare remaining salad, place rice vermicelli in a large bowl; cover with boiling water. Let stand 20 minutes. Drain. Combine the noodles, shallot oil, 1 3/4 cups lettuce, 1 cup sprouts, 1 cup carrot, and 3/4 cup cucumber, tossing well.
  4. To cook shrimp, prepare the grill to medium-high heat.
  5. Place shrimp on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until done. Place 3/4 cup noodle mixture in each of 8 bowls; top each serving with 4 shrimp, about 3 tablespoons of sauce. Serve with remaining lettuce, bean sprouts, carrot, cucumber, mint, and peanuts.
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**Recipe from Cooking Light 

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