SHRIMP 'N' NOODLE BOWLS
Here's a quick meal that feels as if it came from a restaurant. Cooked shrimp, bagged slaw and bottled dressing reduce the time needed to get it on the table. -Mary Bergfeld, Eugene, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Transfer to a large bowl. Add the shrimp, coleslaw mix, onions and cilantro. Drizzle with dressing; toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 260 calories, Fat 3g fat (0 saturated fat), Cholesterol 147mg cholesterol, Sodium 523mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic exchanges
GRILLED SHRIMP WITH SPICY VEG NOODLES
The sweet-salty-sour dressing in this fresh salad does double duty. Inspired by the combination of fish sauce, lime juice and garlic in the Vietnamese dipping sauce nuoc cham, it's whisked with rice vinegar and vegetable oil. The result works both as a marinade for shrimp and a tenderizing dressing for the zucchini and carrot noodles.
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a measuring cup, combine the fish sauce, lime juice, oil and vinegar and whisk together. Whisk in the sugar, garlic and jalapeno. Pour half into a medium bowl and half into a large bowl. Add the shrimp to the medium bowl and toss.
- Heat a cast-iron grill pan over medium-high heat. Grill the shrimp until they are pink and opaque, 2 to 3 minutes per side. Remove from heat and set aside. Add the carrots, and cucumbers, zucchinis and beets to the dressing and toss until very coated. Fold in the mint, cilantro and scallions. Sprinkle with the peanuts and top with the grilled shrimp. Serve immediately.
SPICY SHRIMP AND BOK CHOY NOODLE BOWL
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.
- Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.
SPICY SHRIMP NOODLE BOWL
This recipe is from a Cooking Light magazine. You can adjust the heat level to your liking. I am submitting the recipe as printed in the book. However, when I made it, I couldn't find the rice sticks for the recipe, I subbed in soba noodles for this. When I go shopping in a bigger area, I will look for the rice sticks at this one grocery store I like to go to.
Provided by Becky in Wisconsin
Categories Thai
Time 30m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 15
Steps:
- Remove shrimp tails; set shrimp aside.
- Combine shrimp tails, water, broth, clam juice, and giner in saucepan; bring to a boil.
- Reduce heat, and simmer, uncovered 10 minutes.
- Strain broth mixture through a sieve into a bowl; discard solids.
- Heat oil in medium saucepan over medium-high heat.
- Add bell pepper, onion, and garlic; saute 3 minutes.
- Add reserved broth; bring to simmer.
- Add shrimp, peas, chili garlic sauce, salt and noodles; cook 5 minutes or until noodles are done.
- Ladle 1 1/4 C soup into each of 4 bowls; top each serving with fresh cilantro.
- Serve with lime wedges.
Nutrition Facts : Calories 226.1, Fat 3, SaturatedFat 0.4, Cholesterol 143.2, Sodium 1227.6, Carbohydrate 29.6, Fiber 2.1, Sugar 4, Protein 18.7
SPICY CILANTRO AND SHRIMP NOODLE BOWL
A super quick recipe for a cilantro-packed noodle bowl that will leave you with no leftovers. Adjust spice to palette.
Provided by Meghan
Categories Asian
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the soba noodles according to package. Rinse. Drain. (while the water is coming to a boil prepare sauce).
- Cut most of the stem area from cilantro.
- Combine cilantro, fish sauce, peanut oil, soy sauce, peanut butter, chilies, salt, pepper, garlic and ginger. puree in food processor until smooth.
- dice shallot and sautee until soft in a little peanut oil.
- add shrimp and sauce from the food processor.
- bring so slow simmer to just cook the shrimp.
- toss with drained noodles.
Nutrition Facts : Calories 1151.6, Fat 43.8, SaturatedFat 8.2, Cholesterol 230.4, Sodium 5588.5, Carbohydrate 135.1, Fiber 4.2, Sugar 8.5, Protein 69.7
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