Isabelle Boucher

Vermicelli Salad with Grilled Shrimp & Ginger-Peanut Butter Dressing

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If I had to pick a last meal, there’s a fifty-fifty chance I’d pick Vietnamese food. (It’s either that or pizza.) I’m obsessed with the simplicity of the ingredients, the liberal use of fresh herbs and vegetables, and the salty-spicy-sweet combination of flavors.

For this dish, I’ve combined all of the things I love so much about Vietnamese food in a refreshing summer salad. It’s got it all – the slippery rice stick noodles, the crunchy fresh vegetables, the bright fresh herbs, and a tangy ginger and peanut butter dressing that does double-duty as a marinade for the grilled shrimp that sit atop it all. It’s an absolutely delicious and refreshing recipe that’s perfect for warmer weather headed our way.

Prep time: 15 minutes
Cook Time: 15 minutes
Total time: 30 minutes
Yield: 4 servings

Vermicelli Salad with Grilled Shrimp & Ginger-Peanut Butter Dressing

Ingredients

Vermicelli Salad with Grilled Shrimp & Ginger-Peanut Butter Dressing Ingredients - Peanut Butter & Co. Smooth Operator peanut butter

For Ginger-Peanut Dressing
1/4 cup Smooth Operator peanut butter
3 tablespoons rice vinegar
2 tablespoons fresh lime juice
2 tablespoons honey
1 tablespoon lemongrass paste
1 tablespoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon water

For Vermicelli Salad
1 pound raw shrimp, peeled and deveined
8 ounce rice stick noodles
1 English cucumber, cut into small matchsticks
1 red bell pepper, cut into thin strips
2 green onions, thinly sliced
2 cups fresh bean sprouts
1/4 cup roughly chopped fresh cilantro leaves, for garnish
1/4 cup roughly chopped fresh mint leaves, for garnish

Directions

Make the Ginger-Peanut Dressing
In a small bowl, whisk together the peanut butter, rice vinegar, lime juice, honey, lemongrass paste, ginger, soy sauce and water.

Vermicelli Salad with Grilled Shrimp & Ginger-Peanut Butter Dressing - whisk together the peanut butter, rice vinegar, lime juice, honey, lemongrass paste, ginger, soy sauce and water

Prepare the Vermicelli Salad
1. In a large zip-top plastic bag, combine the shrimp with half of the dressing. Toss to coat, then transfer to the refrigerator to marinate for 30 minutes.

2. Meanwhile, cook the noodles in a large pot of boiling salted water as per package directions. Drain well and run under cold water to stop the cooking process.

3. Preheat a lightly oil gas or charcoal grill (or a lightly oiled grill pan, if you don’t have an outdoor grill.)

4. Remove the shrimp from the marinade and thread onto four metal skewers. Arrange on the hot grill and cook for 3-4 minutes per side, or until the shrimp are pink and barely opaque all the way through.

Vermicelli Salad with Grilled Shrimp & Ginger-Peanut Butter Dressing - Remove the shrimp from the marinade and thread onto four metal skewers

Vermicelli Salad with Grilled Shrimp & Ginger-Peanut Butter Dressing - Arrange on the hot grill and cook for 3-4 minutes per side

5. In a large mixing bowl, toss together the noodles with the cucumber, red pepper, green onion and bean sprouts. Pour over the remainder of the dressing, and toss to coat evenly.

Vermicelli Salad with Grilled Shrimp & Ginger-Peanut Butter Dressing - toss together the noodles with the cucumber, red pepper, green onion and bean sprouts

6. To assemble, divide the noodle salad between four serving bowls, and top each one with a skewer of grilled shrimp. Serve immediately.

Vermicelli Salad with Grilled Shrimp & Ginger-Peanut Butter Dressing - divide the noodle salad between four serving bowls, and top each one with a skewer of grilled shrimp

PEANUT BUTTER GIVEAWAY

What other peanut butter and shrimp recipes would you like to see?

Leave a comment below with your answer to enter for a chance at winning a jar of of Smooth Operator, the peanut butter used in this recipe.

DETAILS:

– The giveaway is open to USA residents only and will run until Thursday, May 12th, 2015 at 11:59 PM EST.
– One entry per person.
– Winner(s) will be generated via a random number generator and notified via the contact email provided on the comment form.
– Winner(s) will have until 5/28/15 to claim their prize or we will choose another winner.
– Winner will win one jar of Smooth Operator peanut butter. Product will be shipped by Peanut Butter & Co.
– No purchase necessary. Void where prohibited by law. Must be 18 years of age to enter. See Official Giveaway Rules.

Vermicelli Salad with Grilled Shrimp & Ginger-Peanut Butter Dressing, 9.5 out of 10 based on 2 ratings

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10 Responses to Vermicelli Salad with Grilled Shrimp & Ginger-Peanut Butter Dressing

  1. Dandi D says:

    I’ve never really made anything with shrimp before, so I would like to experiment with any peanut buttery shrimp recipe.

  2. Kelli says:

    Incorporating peanut butter with shrimp tempura would be a challenge.

  3. Susan P. says:

    I’d love to see an Asian dish or Thai inspired dish.

  4. sandra says:

    Peanut Butter Sauce for Spring Rolls

  5. Laura Atlas says:

    You have the best product on the market!!!!!

  6. Jessica says:

    Tacos or maybe a Panini.. or burger!

  7. Juliet L. says:

    Some spicy shrimp tacos. With a nice crunchy coleslaw, and homemade corn taco shells.

  8. Kerry says:

    I’d love to see a recipe a slow cooker recipe with shrimp and peanut butter so I can make it while I’m at work!

  9. Jessica says:

    Something stir fry. I do a lot of experimenting myself with it!

  10. Judith says:

    Something on the grill!

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Vermicelli Salad with Grilled Shrimp & Ginger-Peanut Butter Dressing