Spicy Grilled Shrimp with Thai Noodles

As the spring days have started to get warmer, I have been craving grilled shrimp. I have made grilled shrimp with the same marinade for at least 15 years and it has always been a favorite. Make sure you buy fresh good quality jumbo shrimp. I like to peel them completely as that way they are easier to eat. The shrimp can also be served as an appetizer by themselves accompanied with a nice sauce. If serving as an appetizer I typically leave the tail on, that way they are easier to grab.

As I was craving shrimp, I made only a small amount of rice noodles, but this can be easily scaled for a bigger crowd with more noodles, baby bok choy and edamame.

The shrimp are easiest to grill either skewered or in a separate grill basket. Make sure you don’t overcook them as then they become rubbery.

INGREDIENTS:

For the shrimp:

Juice of 3 limes

2 tbsp olive oil

5 garlic cloves minced

1/2 tsp red pepper flakes (or to the taste)

salt and freshly ground black pepper

1 lb fresh raw jumbo shrimp

Mix all the above ingredients in a bowl and add the peeled shrimp, stir so that all the shrimp are coated with the marinade. I like to pack them kind of tight so that there isn’t much air between them. Let marinate in the fridge for about 30 min.

While the shrimp are marinating heat up the grill. Either skewer the shrimp or put them on the grilling basket and grill over high heat until cooked through, about 3 min on each side.

For the Thai noodles:

about 5 oz Thai (rice) noodles

2 tbsp sesame oil

1 baby bok choy cut to strips

1/2 cup frozen peeled edamame

2 tbsp low sodium soy sauce

cilantro for garnish

While the shrimp are cooking, prepare the Thai noodles according to the package instructions. In a non-stick skillet, heat up 1 tbsp sesame oil, saute the baby bok choy and edamame. Add the cooked noodles to the skillet and season with another tbsp of sesame oil and soy sauce.

Serve the grilled shrimp on top of the noodles and garnish with cilantro.

Tastes like spring!