Asian Shrimp and Zucchini Skewers with Noodle Salad

Asian Shrimp and Zucchini Skewers with Noodle Salad Recipe
Photo: Thomas J. Story; Styling: Randy Mon

Yield:

Serves 4
Total time: 40 Minutes

Recipe from

Sunset

Recipe Time

Total: 40 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

Letty Ernst, San Francisco,

Sunset

September 2010
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