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Bon Appétit

Cold Noodles with Grilled Lemongrass Shrimp

3.6

(30)

Image may contain Dish Food Meal Bowl Animal Seafood Sea Life and Shrimp
Jason Lowe

The method for cooking rice noodles varies from brand to brand—sometimes they’re soaked in hot water, sometimes boiled, so check the package.

Recipe information

  • Yield

    6 Servings

Ingredients

1

pound medium shrimp, peeled, tails intact, deveined

½

lemongrass stalk, tough outer layer removed, lightly smashed, finely chopped

1

Fresno chile, with seeds, finely chopped

2

garlic cloves, finely chopped

1

teaspoon kosher salt

1

teaspoon sugar

8

oz. rice vermicelli noodles

Vegetable oil (for grilling)

½

cucumber, peeled, cut into thin strips

1

medium carrot, peeled, cut into thin strips

¼

cup salted, roasted peanuts, coarsely chopped

Thai basil, mint, and/or cilantro sprigs, and Pickled Whole Shallots (click for recipe; for serving)

Nuoc Cham (click for recipe; for serving)

Preparation

  1. Step 1

    Toss shrimp, lemongrass, chile, garlic, salt, and sugar in a medium bowl. Cover and chill at least 1 hour.

    Step 2

    Cook noodles according to package directions. Using tongs or a spider, transfer noodles to a colander and run under cold water to stop cooking; set aside.

    Step 3

    Prepare grill for medium-high heat; oil grill grate. Grill shrimp until cooked through, about 2 minutes per side.

    Step 4

    Top noodles with shrimp, cucumber, carrot, peanuts, herbs, and Pickled Whole Shallots, and serve with Nuoc Cham.

    Do ahead: Shrimp can be marinated 12 hours ahead. Cover and chill.

Nutrition Per Serving

Calories (kcal) 250 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 115 Carbohydrates (g) 25 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 21 Sodium (mg) 650
Explore Bon AppétitVietnameseSoutheast AsianAsianRice NoodleNoodlePasta & NoodlesShrimpShellfishSeafoodLemongrassMainGluten-FreeDairy-FreeDinner
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Reviews (30)

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  • BORING!!!

    • Mary E McLeod

    • Vancouver, BC

    • 7/31/2021