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Garlic Sriracha Shrimp with Vietnamese Noodle Salad

Louiie Victa

Louiie Victa

March 23, 2022
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40 min

Total

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4

Servings

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Fish / Seafood

Protein

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All I Want is Steak Gift Box

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  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
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Our Sourcing Standards

Ingredients

  • 7 ounces dried vermicelli noodles

For the shrimp

  • Zest from one lime

  • 1 tablespoon canola oil

    plus more for grilling

  • 2 teaspoons salt

  • 1/2 teaspoon pepper

  • 1 tablespoon garlic powder

  • 1 pound ButcherBox Gulf Shrimp

  • 1/4 cup Sriracha

  • 2 tablespoons honey

  • 1 teaspoon soy sauce

  • 1 tablespoon lime juice

For the salad

  • ¼ cup fish sauce

  • 1/4 cup granulated white sugar

  • ⅓ cup water

  • 4 tablespoons freshly squeezed lime juice

    (about 1/2 lime)

  • 2 teaspoons rice wine vinegar

  • 1 clove garlic

    minced

  • 1 small Thai chili pepper

    finely diced (for a spicier dressing)

  • 2 cups shredded carrots

    (about 2 medium carrots)

  • 2 cups cucumber

    seeded and thinly sliced

  • 2 cups bean sprouts

  • 2 cups fresh herbs

    Your choice of Thai basil, cilantro, mint, scallions - or a mix

  • 2 jalapeno peppers

    thinly sliced (dial the volume up or down for more or less heat)

  • 1/4 cup crushed peanuts

    plus more to taste, for garnish

Step By Step

Instructions

1
Fill a medium pot with salted water and bring to a boil. Once it boils, add the noodles and turn off the heat. Cover the pan and let the noodles soak for about 10-12 minutes or until tender. The noodles should not be chewy. Drain and rinse under cold water. Set aside.
2
Mix together the lime zest, salt, pepper, garlic powder, and canola oil in a medium bowl. Add the shrimp and set aside to marinate for 15 minutes or so.
3
Mix Sriracha, honey, soy sauce, and lime juice in a small bowl. Set aside.
4
Make the dressing by combining fish sauce, sugar, water, lime juice, rice vinegar, garlic, and minced chili pepper in a small mason jar (or a bowl). Shake the jar to mix dressing.
5
Heat a casti-iron grill pan over medium-high heat. Thread the shrimp through skewers to prevent it from curling and to facilitate turning during grilling.
6
Grill shrimp skewers for about 2-3 minutes per side, basting frequently with the glaze. The shrimp is cooked when it turns pink.
7
To serve, divide noodles among 4 large soup bowls or plates, then top each with an assortment of vegetables (carrots, cucumbers, bean sprouts) and your choice of herbs (mint, cilantro, Thai basil, scallions). Add sliced jalapeños and crushed peanuts, and serve shrimp (on skewers or de-skewered) on top of salad. Serve the dressing on the side.

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