Picking up already steamed shrimp from the seafood counter of your favorite grocery store is a great time saving trick—and it can help keep your oven turned off during the summer months. Thus, these no-cook noodle bowls are packed with fresh flavors and textures, but take mere minutes to assemble. They’re just the low-effort, highly refreshing weeknight-friendly recipe you need during the hottest days of the year.
1/2 cup creamy peanut butter
4 1/2 tablespoons lime juice, plus lime wedges for garnish (from 3 limes)
1 1/2 cups thinly sliced red bell pepper (from 1 [7-oz.] bell pepper)
1 1/2 pound steamed medium shrimp, chilled
3/4 cup chopped lightly salted dry-roasted peanuts
How to Make It
Place peanut butter, lime juice, vinegar, soy sauce, honey, ginger, oil, salt, and crushed red pepper in a blender, and process until smooth, adding 1 to 2 tablespoons of the water, as needed to reach drizzling consistency.
Microwave remaining 8 cups water in a large microwavable bowl on HIGH until boiling, about 10 minutes. Place noodles in boiling water, and let stand until softened and tender, 3 to 4 minutes. Rinse and drain noodles in cold water.
Divide noodles, cabbage, cucumber, carrots, bell pepper, and shrimp evenly among 6 bowls. Drizzle each bowl with 2 to 3 tablespoons peanut butter mixture. Sprinkle each bowl with 2 tablespoons peanuts. Garnish with lime wedges. Serve remaining sauce on the side.
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