SHRIMP AND NOODLE SALAD

Shrimp and Noodle Salad image

The star of this dish is the juicy grapefruit that gets tossed with this noodle salad. The residual juice gets used in the dressing as well, giving the whole salad a tart and refreshing flavor. Don't skip the crispy shallots! They add a delicious savory crunch.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 large grapefruit
1 tablespoon plus 2 teaspoons fish sauce
1/4 cup sweet chili sauce
1 tablespoon minced fresh ginger
1 tablespoon fresh lime juice
1/4 cup vegetable oil
2 shallots, thinly sliced and separated into rings
1 pound peeled and deveined large shrimp
Kosher salt and freshly ground pepper
6 ounces rice vermicelli
1 12-ounce bag rainbow shredded coleslaw mix
1 cup fresh mint, leaves torn if large

Steps:

Bring a large pot of water to a boil. Trim the top and bottom of the grapefruit, then slice off the peel and white pith. Hold the grapefruit over a bowl and cut out the segments, letting them drop into the bowl; tear into bite-size pieces. Squeeze the juices from the membranes into the bowl.
Make the dressing: Remove 2 tablespoons of the grapefruit juice to a large bowl. Stir in the fish sauce, all but 1 teaspoon of the chili sauce, 1 teaspoon ginger, the lime juice and 2 tablespoons water.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the shallots and cook, stirring, until starting to crisp, 3 to 4 minutes. Remove the shallots to a paper towel-lined plate to drain. Pour the oil from the skillet into the fish sauce dressing, leaving a coating of oil in the skillet.
Season the shrimp with salt and pepper in a bowl. Toss with the remaining 1 teaspoon chili sauce and 2 teaspoons ginger. Add the shrimp to the skillet and cook over medium-high heat, stirring, until cooked through, 1 to 2 minutes per side. Remove to a plate.
When the water comes to a boil, remove from the heat and submerge the noodles; stir until tender, 3 minutes. Drain in a sieve and rinse under cold water; shake out as much water as possible.
Toss the noodles, slaw mix and mint with the dressing. Divide among bowls. Top with the shrimp, grapefruit and shallots.

Nutrition Facts : Calories 490, Fat 16 grams, SaturatedFat 1 grams, Cholesterol 183 milligrams, Sodium 886 milligrams, Carbohydrate 57 grams, Fiber 6 grams, Protein 30 grams, Sugar 15 grams