Lemongrass Shrimp Over Rice Vermicelli And Vegetables Recipe

Name: Lemongrass Shrimp Over Rice Vermicelli And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shrimp; 1/3 cup Thai fish sauce; 1/4 cup sugar; 2 tablespoons finely chopped peeled fresh lemongrass; 1 tablespoon vegetable oil; 2 garlic cloves, minced; 32 large shrimp, peeled and deveined (about 1 1/2 pounds); Sauce; 1 cup fresh lime juice; 3/4 cup shredded carrot; 1/2 cup sugar; 1/4 cup Thai fish sauce; 2 garlic cloves, minced; 2 Thai red chili peppers, seeded and minced; Shallot oil; 1/4 cup vegetable oil; 3/4 cup thinly sliced shallot; Remaining ingredients; 8 ounces rice vermicelli; 3 1/2 cups shredded boston lettuce, divided; 2 cups fresh bean sprouts, divided; 1 3/4 cups shredded carrots, divided; 1 medium cucumber, halved lengthwise, seeded, and thinly sliced (about 1 1/2 cups); cooking spray; 1/2 cup chopped of fresh mint; 1/2 cup dry-roasted unsalted peanuts, finely chopped

Servings: persons

Shrimp
1/3 cup Thai fish sauce
1/4 cup sugar
2 tablespoons finely chopped peeled fresh lemongrass
1 tablespoon vegetable oil
2 garlic cloves, minced
32 large shrimp, peeled and deveined (about 1 1/2 pounds)
Sauce
1 cup fresh lime juice
3/4 cup shredded carrot
1/2 cup sugar
1/4 cup Thai fish sauce
2 garlic cloves, minced
2 Thai red chili peppers, seeded and minced
Shallot oil
1/4 cup vegetable oil
3/4 cup thinly sliced shallot
Remaining ingredients
8 ounces rice vermicelli
3 1/2 cups shredded boston lettuce, divided
2 cups fresh bean sprouts, divided
1 3/4 cups shredded carrots, divided
1 medium cucumber, halved lengthwise, seeded, and thinly sliced (about 1 1/2 cups)
cooking spray
1/2 cup chopped of fresh mint
1/2 cup dry-roasted unsalted peanuts, finely chopped

1
To prepare shrimp, combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag; discard marinade.
2
To prepare sauce, combine the lime juice and next 5 ingredients (through chiles), stirring with a whisk until the sugar dissolves. Set aside.
3
To prepare shallot oil, heat 1/4 cup oil in a small saucepan over medium heat. Add shallots; cook 5 minutes or until golden brown.
4
Strain the shallot mixture through a sieve over a bowl. Reserve oil. Set fried shallots aside.
5
To prepare remaining ingredients, place rice vermicelli in a large bowl; cover with boiling water. Let stand 20 minutes.
6
Drain. Combine the noodles, shallot oil, 1 3/4 cups lettuce, 1 cup sprouts, 1 cup carrot, and 3/4 cup cucumber, tossing well.
7
To cook shrimp, prepare the grill to medium-high heat.
8
Place shrimp on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until done.
9
Place 3/4 cup noodle mixture in each of 8 bowls; top each serving with 4 shrimp, about 3 tablespoons of sauce, and about 1 tablespoon fried shallots. Serve with remaining lettuce, bean sprouts, carrot, cucumber, mint, and peanuts.

1664

kcal

Calories

Fat

145

Carbs

210

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Shrimp, 1/3 cup Thai fish sauce, 1/4 cup sugar, 2 tablespoons finely chopped peeled fresh lemongrass, and more.

Yes, Lemongrass Shrimp Over Rice Vermicelli And Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemongrass Shrimp Over Rice Vermicelli And Vegetables

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