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Brown round dinner plate with roasted shrimp and noodle salad.

Roasted Shrimp Noodle Salad

peanut-sesame noodles, spicy pickled vegetables

STARS

Here's a cold summer entree of tamari-marinated shrimp grilled and served on a peanut-sesame noodle salad with spicy pickled rainbow carrots, cucumbers, fresno chiles, red onions. Serve with a tamari-ginger-sesame vinaigrette.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  24 hours
Active Time:  20 minutes
Ingredients

Spicy Pickles

  • 1 cup rice wine vinegar
  • ¼ cup honey
  • 1 teaspoon sesame oil 
  • 2 teaspoons fish sauce
  • 1 teaspoon sriracha
  • 2 fresno chiles, sliced thinly
  • 1 red onion, sliced thinly
  • 2 carrots, cut into thin slices on the bias
  • 1 baby cucumber, sliced thinly

Peanut Noodle Salad 

  • 8 ounces dry spaghetti
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • ½ cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon yellow curry paste
  • ½ cup unsweetened full-fat coconut milk
  • 1 teaspoon sambal oelek, to taste
  • 1 tablespoon brown sugar
  • 1 ½ cups matchstick carrots
  • 4 green onions, minced 
  • ¼ cup crushed peanuts, plus more for topping
  • ¼ cup chopped cilantro
  • 2 teaspoons sesame oil 

Shrimp

  • 1 garlic clove
  • 2 tablespoons low-sodium soy sauce
  • 1 lemon, juiced
  • 1 teaspoon sesame oil
  • 1 teaspoon brown sugar
  • ¼ cup chopped cilantro
  • 1 tablespoon minced ginger
  • ½ teaspoon sambal oelek, to taste
  • ½ cup canola oil
  • 2 pounds shrimp, peeled and deveined

Tamari Vinaigrette

  • ½ cup chopped cilantro
  • 1 garlic clove
  • 2 tablespoons tamari
  • 1 lemon, juiced
  • 1 teaspoon sesame oil
  • 1 teaspoon brown sugar
  • 1 tablespoon minced ginger
  • 1 teaspoon sambal oelek
  • ½ cup canola oil
Directions
1
Make the pickles: In a bowl, combine the vinegar, honey, sesame oil, fish sauce and sriracha, whisking until the honey is dissolved. Fold in the sliced vegetables until fully coated, adding more vinegar to cover fully. Marinate for 24 hours before using. 
2
Preheat the oven to 450°F.
3
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil. 
4
Combine the lime juice, peanut butter, soy sauce, curry paste, coconut milk, sambal and brown sugar in a bowl with a whisk. 
5
Add the sauce to the noodles, along with the carrots, green onion, peanuts, cilantro and sesame oil, and toss to coat thoroughly. Season with salt and pepper. 
6
For the shrimp, combine the garlic, soy sauce, lemon juice, sesame oil, brown sugar, cilantro, ginger and sambal in a blender. Purée until smooth, adding water if necessary. Drizzle in the oil with the motor running until emulsified. Season with salt and pepper. 
7
Toss the shrimp with the sauce on a sheet pan and roast for 6 to 8 minutes or until cooked through and pink. 
8
To make the vinaigrette, combine all of the ingredients except the oil in a blender. Purée until smooth, adding water if necessary. Drizzle in the oil with the motor running until emulsified. Season with salt and pepper. 
9
To serve, divide the peanut noodles between plates. Top with roasted shrimp, spicy pickles, and tamari vinaigrette.

Roasted Shrimp Noodle Salad

peanut-sesame noodles, spicy pickled vegetables

STARS

Here's a cold summer entree of tamari-marinated shrimp grilled and served on a peanut-sesame noodle salad with spicy pickled rainbow carrots, cucumbers, fresno chiles, red onions. Serve with a tamari-ginger-sesame vinaigrette.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  24 hours
Active Time:  20 minutes
Servings:  4

Ingredients

Spicy Pickles

  • 1 cup rice wine vinegar
  • ¼ cup honey
  • 1 teaspoon sesame oil 
  • 2 teaspoons fish sauce
  • 1 teaspoon sriracha
  • 2 fresno chiles, sliced thinly
  • 1 red onion, sliced thinly
  • 2 carrots, cut into thin slices on the bias
  • 1 baby cucumber, sliced thinly

Peanut Noodle Salad 

  • 8 ounces dry spaghetti
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • ½ cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon yellow curry paste
  • ½ cup unsweetened full-fat coconut milk
  • 1 teaspoon sambal oelek, to taste
  • 1 tablespoon brown sugar
  • 1 ½ cups matchstick carrots
  • 4 green onions, minced 
  • ¼ cup crushed peanuts, plus more for topping
  • ¼ cup chopped cilantro
  • 2 teaspoons sesame oil 

Shrimp

  • 1 garlic clove
  • 2 tablespoons low-sodium soy sauce
  • 1 lemon, juiced
  • 1 teaspoon sesame oil
  • 1 teaspoon brown sugar
  • ¼ cup chopped cilantro
  • 1 tablespoon minced ginger
  • ½ teaspoon sambal oelek, to taste
  • ½ cup canola oil
  • 2 pounds shrimp, peeled and deveined

Tamari Vinaigrette

  • ½ cup chopped cilantro
  • 1 garlic clove
  • 2 tablespoons tamari
  • 1 lemon, juiced
  • 1 teaspoon sesame oil
  • 1 teaspoon brown sugar
  • 1 tablespoon minced ginger
  • 1 teaspoon sambal oelek
  • ½ cup canola oil

Directions

1
Make the pickles: In a bowl, combine the vinegar, honey, sesame oil, fish sauce and sriracha, whisking until the honey is dissolved. Fold in the sliced vegetables until fully coated, adding more vinegar to cover fully. Marinate for 24 hours before using. 
2
Preheat the oven to 450°F.
3
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil. 
4
Combine the lime juice, peanut butter, soy sauce, curry paste, coconut milk, sambal and brown sugar in a bowl with a whisk. 
5
Add the sauce to the noodles, along with the carrots, green onion, peanuts, cilantro and sesame oil, and toss to coat thoroughly. Season with salt and pepper. 
6
For the shrimp, combine the garlic, soy sauce, lemon juice, sesame oil, brown sugar, cilantro, ginger and sambal in a blender. Purée until smooth, adding water if necessary. Drizzle in the oil with the motor running until emulsified. Season with salt and pepper. 
7
Toss the shrimp with the sauce on a sheet pan and roast for 6 to 8 minutes or until cooked through and pink. 
8
To make the vinaigrette, combine all of the ingredients except the oil in a blender. Purée until smooth, adding water if necessary. Drizzle in the oil with the motor running until emulsified. Season with salt and pepper. 
9
To serve, divide the peanut noodles between plates. Top with roasted shrimp, spicy pickles, and tamari vinaigrette.