TIGER SHRIMP AND GLASS NOODLE SALAD

Tiger Shrimp and Glass Noodle Salad image

Provided by Mary Jenny

Time 15m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons pepper
6 tablespoons extra virgin olive oil
18 large tiger shrimp, deveined and butterflied with tails intact
1 grated lemon, zest of
1 grated lime, zest of
salt & freshly ground black pepper
1/2 lb rice noodles, drained and chilled
1 English cucumber, peeled, seeded, and sliced diagonally
4 baby yellow bell peppers, seeded and thinly sliced
4 baby red bell peppers, seeded and thinly sliced
1 carrot, peeled and julienned
2 green onions, thinly sliced on the diagonal
2 cups peeled seeded, and julienned papayas
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves, and chopped fresh cilantro for garnish
1/4 cup roasted peanuts, chopped
2 tablespoons fresh basil leaves, julienned

Steps:

Preheat the Philips Airfryer to 390°F (200°C). In a small bowl, stir together the piment d'Espelette and 2 tbsp olive oil. Arrange shrimp on a baking sheet and brush with the piment d'Espelette mixture. Sprinkle with lemon and lime zests and season with salt and pepper.
Place 6 shrimp cut side down in the fry basket and insert into the Airfryer. Cook for 4 minutes. Transfer to a baking sheet to cool. Repeat with remaining shrimp.
For the dressing: In a bowl, whisk together lemon juice, soy sauce, honey, ginger, green onion, and chili sauce. Slowly whisk in the oil until emulsified.
Assemble the salad in a large bowl, tossing in noodles, cucumber, bell peppers, carrot, green onions, papaya, mint, and cilantro. Add the vinaigrette to taste and toss to combine. Taste and adjust the seasoning if necessary.
Divide the salad among 6 plates. Place 3 shrimp on top of each serving. Garnish with peanuts and basil and serve immediately.
Tip: It's worth seeking out piment d'Espelette for its complex flavor and subtle heat, but hot paprika can be used instead. You can also substitute glass noodles for rice noodles.

Nutrition Facts : Calories 427.3, Fat 19.4, SaturatedFat 2.8, Cholesterol 26.5, Sodium 285.1, Carbohydrate 56.6, Fiber 6.4, Sugar 9, Protein 9.5