Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Vietnamese Style Grilled Shrimp with Zucchini Noodles
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 201
- Total Fat
- 3 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 203 milligrams
- Sodium
- 840 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 4 grams
- Sugar
- 10 grams
- Protein
- 30 grams
This salad combines a bright and tangy fish sauce dressing with zucchini noodles and plump, sweet shrimp for a healthy, savory weeknight meal. Inspired by a rice noodle shrimp salad, this lower-carb version uses zucchini noodles, with the added benefit of smoky flavor from the grill. You can use either a grill pan or fire up the outdoor grill. We recommend using a grill basket for the zucchini noodles to prevent them from falling through the grates.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 201
- Total Fat
- 3 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 203 milligrams
- Sodium
- 840 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 4 grams
- Sugar
- 10 grams
- Protein
- 30 grams
Ingredients
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Directions
- Preheat a grill to medium-high. Make the dressing: Whisk together 1/4 cup fish sauce, 2 teaspoons rice vinegar, the lime juice, 2 tablespoons sugar, the sambal oelek and a pinch of salt in a large bowl until the sugar is dissolved.
- Season the shrimp with salt and pepper in a bowl. Toss with 3 tablespoons of the dressing and 1 tablespoon vegetable oil. Toss the scallions in a separate bowl with the remaining 1/2 teaspoon vegetable oil and a pinch of salt.
- Combine the remaining 1/2 cup rice vinegar, 2 tablespoons sugar and 1 teaspoon fish sauce with 1/2 cup water and 1/2 teaspoon salt in a saucepan. Bring to a simmer over high heat, stirring until the sugar is dissolved. Stir in the carrots, then remove from the heat.
- Put the zucchini noodles in a grill basket and grill until charred on one side, about 3 minutes; transfer to a colander. Grill the scallions until wilted, 2 to 3 minutes; chop into 1-inch pieces.
- Add the zucchini noodles, scallions and mint to the large bowl with the remaining dressing and toss. Divide among plates, leaving behind most of the dressing.
- Grill the shrimp in the grill basket until charred and cooked through, 2 to 3 minutes per side. Arrange the shrimp and drained pickled carrots over the noodles.
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