Napa cabbage, fresh peaches, and rice noodles are the stars of this Asian-inspired refreshing salad with grilled shrimp and tomatoes.
Preparation Time
45 mins
Cooking Time
10 mins
Total Time
55 mins
Calories
437 Calories
Recipe Instructions
Step 1
Preheat grill for medium heat and lightly oil the grate.
Step 2
Combine shrimp, 1 tablespoon soy sauce, and lime zest in a bowl. Allow shrimp to marinate at room temperature while preparing remaining ingredients.
Step 3
Bring a large pot of water to a boil. Add rice stick noodles to boiling water and remove from heat. Cook until noodles have cooked through, but are still firm to the bite, 3 to 5 minutes. Rinse will cold water until chilled; drain well.
Step 4
Whisk lime juice, remaining 3 tablespoons soy sauce, honey, sesame oil, remaining 1 teaspoon lime zest, anchovy paste, and hot pepper sauce in a large bowl. Add peaches, cabbage, carrots, cilantro, basil, and garlic and toss to coat. Stir rice noodles into vegetable mixture until combined; set aside.
Step 5
Thread about 8 shrimp on 4 wooden skewer by piercing shrimp through the tail and the upper body. Pierce cherry tomatoes onto remaining 2 skewers.
Step 6
Place shrimp and tomato skewers on preheated grill. Cook tomatoes until they begin to split, about 3 minutes per side; transfer to a platter. Continue to cook shrimp until they are bright pink on the outside and is no longer transparent in the center, 2 to 3 minutes more. Remove tomatoes and shrimp from skewers.
Step 7
Transfer noodle salad to a large platter. Surround salad with tomatoes and shrimp; drizzle any remaining lime dressing over shrimp.
Ingredients
3 tablespoons honey
¼ cup chopped fresh cilantro
1 teaspoon grated lime zest
2 carrots, shredded
2 cloves garlic, minced
2 tablespoons chopped fresh basil
¼ teaspoon hot pepper sauce
1 tablespoon sesame oil
16 cherry tomatoes
¼ cup lime juice
1 pound uncooked medium shrimp, peeled and deveined
