Looking for a quick-cooking dinner packed with bright, refreshing flavors? This is it. Shrimp cooks up fast, making it ideal for a busy weeknight meal, and the lime sauce is easy to make and downright delicious. It’s a play on a traditional Thai sauce called nam phrik, but this version slashes the sodium content. Save half of the cooked shrimp from this recipe and use it to make Kale Salad with Shrimp and Caesar Dressing tomorrow night.
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- 2 scallions, chopped
- 2 cloves garlic
- 1/4 cup rice vinegar
- 1/4 cup lime juice
- 1 tablespoon sesame oil
- 1 to 2 teaspoons Asian hot sauce, like Sriracha (optional)
- 1 teaspoon reduced-sodium soy sauce
- Pinch of salt
- 1 (8-ounce) package thin rice noodles
- 2 pounds raw large freshwater shrimp, peeled and deveined
- 3 heads Boston or butter lettuce, cores trimmed and leaves separated, rinsed, and drained
- 1 (14-ounce) package classic coleslaw vegetable mix
- 1/2 avocado, chopped
- 1/2 cup fresh basil leaves
- 1/2 cup fresh mint leaves
- 1/4 cup chopped peanuts
- To make sauce: Put all ingredients in bowl of food processor. Puree until blended, about 1 minute.
- To make wraps: Add salt to large pot of water and bring to boil over high heat to cook both noodles and shrimp. Once water is boiling, add rice noodles and cook until tender, about 2 to 4 minutes, depending on brand. Using slotted spoon or tongs, remove noodles from water (it’s OK if you can’t get them all). Place noodles in colander and rinse with cold water. Transfer to container.
- Next, add shrimp to boiling water. Cook until all shrimp are bright pink, about 1 minute. Transfer shrimp to colander and rinse with cold water to stop cooking of shrimp.
- Reserve half the shrimp for Kale Salad with Shrimp and Caesar Dressing recipe, refrigerating when cool. Chop remaining shrimp and place on platter along with remaining wrap ingredients and reserved noodles. Let everyone assemble their own shrimp wrap, putting shrimp onto piece of lettuce and topping with rice noodles, coleslaw mix, avocado, basil, mint, peanuts, and a drizzle of sauce.
serving: 657 grams, Calories: 508, Carbs: 28g, Protein: 72g Fat: 14g, Sat. fat: 2g, Cholesterol: 392mg, Sodium: 122mg , Fiber: 11g