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Chili Garlic Shrimp And Vegetable Noodles

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Chili Garlic Shrimp And Vegetable Noodles is a quick and easy, one pot meal that’s ready in about 30 minutes. It’s perfect for a busy weeknight meal.

Ingredients

Scale

1 pound rice noodles (also called rice sticks)

For the shrimp:

  • 2 pounds peeled, deveined shrimp, tail removed
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 4 tablespoons butter

For the sauce:

For a slurry:

  • 2 teaspoons corn starch
  • 3 tablespoons fresh lime juice

Additions:

  • 1-2 cups frozen stir-fry vegetables (I used Bird’s Eye)
  • ¼ cup toasted cashew pieces

To finish:

  • Chopped fresh cilantro, optional as a garnish
  • Red pepper flakes, optional as a garnish
  • Additional Crunchy Chili Crisp, optional as a drizzle

Instructions

  1. Place the rice noodles in a shallow dish and fill the dish with enough very hot, not boiling water, to cover the noodles completely. Set aside.
  2. Place the peeled, deveined, tail-off shrimp in a single layer on paper towels. Pat the shrimp completely dry with additional paper towels.
  3. Sprinkle the shrimp with salt and pepper. Set aside.
  4. In a large, deep-sided skillet, melt the butter over medium-high heat. Add the shrimp in a single layer (you may have to sork in batches).  Cook, without moving them, until they are lightly browned around the edges, about 3-4 minutes. Turn the shrimp and lightly cook the other side for a minute. Remove the shrimp to a plate and set aside.
  5. In the same pan, add all of the sauce ingredients. Stir and bring the mixture to a boil. Reduce the heat to a simmer and cook until the sauce has reduced slightly – about 7-8 minutes.
  6. Make a slurry by ading the cornstarch to the lime juice, combining until the slurry is smooth. Stir it into the sauce mixture. Continue to simmer.
  7. Meanwhile, drain the noodles. They will NOT be tender yet. Add the noodles to the sauce and toss utill tey are fully coated with the sauce. Cook, tossig constantly, until the noodles are al dente – about 3-5 minutes.
  8. Add the shrimp and any accumulated juices to the pan. Toss in the frozen vegetables and toss with the noodle mixture until the vegetables are hot and tender-crisp – about 5 minutes.
  9. Sprinkle in the cashews and stir them into the mixture.
  10. Serve and garnish as desired.

Nutrition

Find it online: https://eatsbythebeach.com/chili-garlic-shrimp-and-vegetable-noodles/