GRILLED SHRIMP WITH COCONUT CURRY DIP AND PEANUTY NOODLES

Grilled Shrimp with Coconut Curry Dip and Peanuty Noodles image

Provided by Robin Miller : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 13

Cooking spray
2 pounds large or jumbo shrimp, peeled and deveined
Salt and freshly ground black pepper
2 tablespoons salt-free lemon and herb seasoning
1 (14-ounce) can coconut milk
1 tablespoon sugar
1 teaspoon curry powder
1/4 teaspoon ground ginger
2 tablespoons chopped fresh cilantro leaves
12 ounces somen noodles
1 tablespoon reduced-sodium soy sauce
2 teaspoons sesame oil
1/3 cup chopped dry-roasted peanuts

Steps:

Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat. Season shrimp all over with salt, black pepper and lemon and herb seasoning. Place shrimp on hot pan and cook 2 minutes per side, until bright pink and cooked through. In a medium saucepan, stirring with spoon, combine coconut milk, sugar, curry powder, and ginger. Set pan over medium heat and bring to a simmer, for 5 minutes. Remove from heat and stir in cilantro. Cook somen noodles according to package directions. Drain noodles and transfer to a large bowl. Add soy sauce and sesame oil and toss to coat with tongs. Transfer to a serving plate and top with peanuts. Serve half of the shrimp with all of dip and noodles. Reserve remaining shrimp for Island Rice, if desired.