GRILLED SHRIMP WITH RICE NOODLES

Grilled Shrimp with Rice Noodles image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil, plus more for the grill
1 8-ounce package thin rice noodles, such as vermicelli
1 1/4 pounds peeled and deveined large shrimp
2 tablespoons Thai red curry paste
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
1/4 cup drained pickled ginger, chopped, plus 1 tablespoon brine
Kosher salt
1 seedless cucumber, cut into matchsticks
1 yellow bell pepper, thinly sliced
1 carrot, grated
1/2 cup fresh cilantro, roughly chopped

Steps:

Preheat a grill to medium high; oil the grates. Bring a medium pot of water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water. Toss the shrimp with 1 tablespoon curry paste and the vegetable oil. Let sit at room temperature, about 15 minutes.
Meanwhile, whisk the remaining 1 tablespoon curry paste, the peanut butter, vinegar, ginger brine, 2 tablespoons water and a pinch of salt in a large bowl until smooth and thick. Add the cucumber, bell pepper, carrot, most of the cilantro, the ginger and a generous pinch of salt; toss well until the sauce loosens. Cut the noodles into shorter pieces with kitchen shears and add to the vegetables; season with salt and toss well.
Grill the shrimp until just cooked through, 2 to 3 minutes per side. Serve on top of the noodle mixture. Top with the remaining cilantro.

Nutrition Facts : Calories 500, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 179 milligrams, Sodium 1268 milligrams, Carbohydrate 67 grams, Fiber 4 grams, Protein 25 grams, Sugar 7 grams