SPICY SHRIMP AND CUCUMBER NOODLE BOWLS
INGREDIENTS
- Raw shrimp, peeled and deveined (could also be done with tofu)
- Poco Bites® Cocktail Cucumbers, sliced
- Fresh lime juice
- Fish sauce
- Rice vinegar
- Sugar
- Chili garlic sauce
- 2 cloves garlic, crushed
- Fresh ginger
- Toasted sesame oil
- Vegetable oil or olive oil
- Vermicelli rice noodles (cook according to package instructions)
- Fresh herbs: Thai basil, Mint and Cilantro
Optional Toppings
- Shredded lettuce
- Bean sprouts
- Matchstick carrots
- Crushed peanuts
To assemble
- shredded lettuce
- matchstick carrots
- bean sprouts
- crushed peanuts
- Fresh Thai basil
- Fresh cilantro, chopped
- Fresh mint, chopped
- Lime wedges
INSTRUCTIONS
-
In a small mixing bowl whisk together lime juice, fish sauce, rice vinegar, sugar, chili garlic sauce, garlic, ginger and sesame oil.In a separate bowl combine raw shrimp and 3-4 tbsp of the sauce. Marinate for 10-15 minutes while you prepare the noodles and vegetables.
-
While the shrimp is marinating prepare vermicelli noodles according to package instructions.Drain and rinse with cold water then set aside.Then wash the vegetables, slice the cucumbers, shred the lettuce, cut the carrots and chop the herbs.
-
Drizzle oil into a cast iron skillet and heat on high until shimmering.Shaking off any excess liquid, place the shrimp in the hot pan in a single layer. Cook undisturbed over high heat for 1-2 minutes per side until cooked through.Remove from the pan to a plate and set aside.
-
Assemble by arranging lettuce, noodles, carrots and bean sprouts in a shallow bowl. Then top with seared shrimp, cucumber slices and chopped herbs. Drizzle with the remaining sauce and sprinkle with crushed peanuts if desired.Enjoy!
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