Grilled Asian Shrimp With Tamari Salad And Shrimp Noodles

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#74370

Three great recipes in one. Wonderfully flavorful shrimp, marinated and skewered, team up with a tangy cabbage salad, and spiced noodles for a plate full of harmonious flavors.

photo of Grilled Asian Shrimp With Tamari Salad And Shrimp Noodles

serves/makes:

ready in:
30-60 minutes

ingredients

Shrimp
1/4 cup light soy sauce
2 tablespoons ponzu sauce
2 tablespoons sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dry ginger powder
1/2 teaspoon brown sugar
1/2 teaspoon ground coriander
1/4 teaspoon white pepper
1/2 teaspoon dried chili flakes
coarse salt
freshly ground black pepper
24 (16-20 count size) jumbo shrimp, peeled, deveined, tails on
4 wooden skewers (10 inch size), soaked in water for ten minutes

Salad
2 cups washed and shredded romaine or iceberg lettuce
2 cups washed and shredded Nappa cabbage
1/4 cup shredded carrots
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon tamari soy sauce
1 pinch white pepper
coarse salt

Noodles
8 ounces Asian shrimp-flavored noodles or angel hair pasta, cooked according to package directions and drained
lemon or lime wedges, for garnish (optional)
chopped cilantro, for garnish (optional)

directions

For Shrimp: In a small bowl, combine first twelve ingredients to make marinade. Reserve two tablespoons and set aside.

Thread shrimp on wooden skewers, running one through the tail end and the other through the head area. This will create a "rack" which will help the shrimp retain their shape and ensure even cooking.

Place in glass or plastic dish and pour marinade over. Marinate, covered, in refrigerator for 30 minutes, turning once or twice.

Heat grill or grill pan to high. Remove shrimp from dish; discard marinade. Grill skewered shrimp, turning once, until done, about two or three minutes per side. Do not overcook.

For Salad: Whisk vinegar, oil, soy sauce, salt and pepper in a large, non reactive bowl. Add lettuce, cabbage and carrots. Toss to coat well.

For Noodles: Toss cooked, warm noodles with reserved marinade mixture.

To serve, arrange noodles on platter or on individual dishes. Spoon salad next to, or top of noodles, and top with grilled shrimp. Garnish with lemon or lime wedges and chopped cilantro, if desired.