Community Corner

Recipe for Springtime Shrimp and Noodle Salad

A recipe that will be a hit with warmer weather.

Although it may not feel like it, Spring is on its way. So to get out of this cold-weather funk and embrace warm weather treats, like a delicious grilled shrimp and noodle salad.

This shrimp and noodle combo from the Foodnetwork.com will be a flavorful meal perfect for the family as well as a meat-less alternative during Lent.

Ingredients:

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  • 14 ounces flat rice noodles
  • 1/2 cup fresh lime juice
  • 1/3 cup fish sauce
  • 1/2 cup packed light brown sugar
  • 2 cloves garlic, finely chopped
  • 1 to 2 teaspoons Asian chili sauce
  • 1 pound medium-large shrimp, peeled and deveined
  • 1 medium bunch asparagus, trimmed
  • 5 ounces shiitake mushrooms, trimmed
  • 1 medium carrot, shredded
  • 1/2 cup fresh cilantro

Directions:

For this meal, bring a large pot of water to boil, add the noodles and cook. Next drain and rinse with cold water.

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At the same time, mix lime juice, fish sauce, brown sugar, garlic, chili sauce and 1/3 cup water in a medium bowl. Transfer the ¼ cup of the marinade to another bowl and toss with the shrimp. Toss in another ¼ cup marinade with asparagus and mushrooms in a third bowl.

Let the shrimp and vegetable marinate 10 minutes a room temperature. Toss the noodles with the marinade that is left over.

Heat the grill and pan to medium-high and grill the shrimp, asparagus and mushrooms. Grill until the shrimp is cooked and the asparagus is slightly tender—a task that may take about two to three minutes per side. Cut the mushrooms in half and cut the asparagus into pieces.

Divide the noodles among bowls and top with the shrimp, asparagus, mushrooms, carrot and cilantro and enjoy!


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