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Asian Shrimp and Zucchini Skewers with Noodle Salad

Photo: Thomas J. Story; Styling: Randy Mon
Total time 40 mins
Yield Serves 4


  • 3 garlic cloves, finely chopped
  • Zest and juice of 1 lime
  • 1 1/2 teaspoons Thai fish sauce
  • 3/4 teaspoon Asian chili garlic sauce
  • 2 1/2 tablespoons soy sauce
  • 1/2 teaspoon finely chopped fresh ginger
  • 1/4 cup olive oil
  • 1 pound large peeled, deveined shrimp (about 24)
  • 1/2 pound zucchini, halved lengthwise and sliced 1/2 in. thick
  • 2 ounces flat rice-stick noodles
  • 2 tablespoons seasoned rice vinegar
  • 1/4 cup thinly sliced fresh mint
  • 4 cups lightly packed torn butter or red-leaf lettuce
  • 1/4 cup chopped cilantro
  • 1/4 cup thinly sliced red onion

Nutrition Information

  • calories 340
  • caloriesfromfat 42 %
  • protein 27 g
  • fat 16 g
  • satfat 2.3 g
  • carbohydrate 22 g
  • fiber 2.5 g
  • sodium 1100 mg
  • cholesterol 172 mg

How to Make It

  1. Whisk together garlic, lime zest and juice, sauces, ginger, and oil in a small bowl. Toss shrimp and zucchini in a medium bowl with 1/4 cup sauce mixture to coat.

  2. Heat grill to medium (350° to 450°). Cook noodles according to package directions. Drain, rinse under cold water, and chill until ready to use.

  3. Thread shrimp and zucchini alternately on 8 metal skewers (8 to 10 in.). Oil cooking grate, using tongs and a wad of oiled paper towels. Grill skewers, turning once, until shrimp are cooked through and zucchini are tender-crisp, about 7 minutes total.

  4. Whisk vinegar into small bowl of sauce mixture to make salad dressing. In a medium bowl, toss mint, butter lettuce, rice noodles, cilantro, and red onion with dressing until coated. Divide salad among plates and set skewers alongside each serving.

  5. Note: Nutritional analysis is per serving.