These bowls check all the boxes with layers of flavors, textures and temperatures. Grab your chopsticks and dig in!

Source: Midwest Living

Gallery

Jay Wilde

Recipe Summary

hands-on:
15 mins
total:
45 mins
Servings:
4
Yield:
4 noodle bowls
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw shrimp, if frozen. Peel and devein shrimp. In a medium bowl, whisk together oil, honey, soy sauce, garlic and ginger. Set aside 1/2 cup mixture for dressing. Stir shrimp into remaining mixture; chill, covered, 20 minutes.

    Advertisement
  • Meanwhile, soak vermicelli noodles in enough boiling water to cover until limp but al dente, 5 to 8 minutes; drain and rinse.

  • Thread shrimp on skewers, removing garlic and ginger from shrimp. Grill, covered, over medium-high heat until opaque, 2 to 3 minutes per side.

  • In four bowls, arrange noodles, shrimp, lettuce, snow peas, carrots and bell pepper strips. Whisk lime juice, 2 tablespoons water and crushed red pepper into reserved dressing mixture. Drizzle over bowls; top with fresh basil.

Nutrition Facts

470 calories; fat 11g; cholesterol 183mg; saturated fat 1g; carbohydrates 66g; mono fat 6g; poly fat 3g; trans fatty acid 0g; insoluble fiber 3g; sugars 16g; protein 29g; vitamin a 5687IU; vitamin c 75.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.1mg; vitamin b6 0.3mg; folate 55.9mcg; vitamin b12 0mcg; sodium 846mg; potassium 633mg; calcium 121mg; iron 2.4mg.
Advertisement

Reviews

Advertisement