You might remember the picture of my Thai Noodle bowl from Monday. Well this is the Shrimp recipe we used to go on top of our noodles. We will be making this shrimp many more times. It was honestly the perfect combination of flavors and so easy to make. We sauteed our shrimp instead of grilling them- we prefer them that way, but I am sure they are delish grilled. I am hungry just thinking about this dish.
This shrimp would be tasty on a salad as well, but if you want to recreate our dish we used Rice Stick Noodles (found in the asian foods section of the grocery) and Bok Choy. Little secret I have never cooked Bok Choy before but now I love it.
I googled a few recipes but ultimately made up my own.
SAUTEED BOK CHOY
4 bundles of Bok Choy, washed and sliced
1 tablespoon olive oil
1 garlic clove minced
1 teaspoon fresh minced ginger
1 tablespoon fish sauce
1 tablespoon toasted sesame oil
Sautee Bok Choy in olive oil until cooked slightly. Add in the rest of the ingredients and cook a few minutes until fragrantly.
The combination was great. I layered the Bok Choy on the cooked Rice Stick Noodles, then added the Shrimp and drizzled the whole thing with Sriracha. Such an amazing meal!
Grilled Shrimp With Cilantro, Lime, and Peanuts
2 teaspoons fish sauce
1/2 teaspoon sugar
1 pound (about 15) jumbo shrimp, shells on
2 teaspoons safflower oil
Coarse salt and freshly ground pepper
1 1/2 cups coarsely chopped fresh cilantro
1/2 cup salted peanuts, coarsely chopped
2 scallions, finely chopped
1.Zest limes into a bowl. Squeeze in juice from 1 lime, and whisk in fish sauce and sugar.
2.Preheat grill to high. Brush shrimp with oil on both sides, and lightly season with salt and pepper. Grill until pink and firm to the touch, 2 to 3 minutes per side.
3.Toss shrimp with fish-sauce mixture, cilantro, peanuts, and scallions. Juice remaining lime over shrimp
Top picture and recipe via
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