Marinated Gulf Shrimp with Cellophane Noodles

Name: Marinated Gulf Shrimp with Cellophane Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts court bouillon; 16 each shrimp jumbo; 1/4 cup lime juice freshly squeezed; 2 tablespoons ginger chopped; 1 bunch cilantro chopped; 2 each scallions, spring or green onions chopped; 1 teaspoon peppercorns crushed, szechuan; 1 teaspoon chili powder; 3/4 cup vegetable oil; 5 sesame oil; 1/2 pound cellophane noodles cooked; 1 cup red cabbage shredded; 1 each carrots julienned, blanched

Servings: persons

2 quarts court bouillon
16 each shrimp jumbo
1/4 cup lime juice freshly squeezed
2 tablespoons ginger chopped
1 bunch cilantro chopped
2 each scallions, spring or green onions chopped
1 teaspoon peppercorns crushed, szechuan
1 teaspoon chili powder
3/4 cup vegetable oil
5 sesame oil
1/2 pound cellophane noodles cooked
1 cup red cabbage shredded
1 each carrots julienned, blanched

1
In a large saucepot place the court bouillon.
2
Bring it to a boil over high heat.
3
Add the shrimp and poach them for 2 minutes.
4
Remove the shrimp and place them in the refrigerator so that they chill.
5
Peel and devein the shrimp.
6
Leave the tails on.
7
In a medium bowl place the lime juice, ginger, cilantro, green onions, crushed Szechwan peppercorns, salt, Oriental Mixed Chile Powder, salad oil, and sesame oil.
8
Let the mixture sit for 24 hours.
9
Strain the marinade into another bowl.
10
Add the shrimp and let them sit for 1/2 hour.
11
In each of 4 individual serving bowls pour the marinade.
12
Place the noodles on top.
13
Add the red cabbage and the carrots.
14
Place 4 shrimp on top, with the tails pointing to the center of the bowl.

2156

kcal

Calories

171

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 quarts court bouillon, 16 each shrimp jumbo, 1/4 cup lime juice freshly squeezed, 2 tablespoons ginger chopped, and more.

Yes, Marinated Gulf Shrimp with Cellophane Noodles 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.

That's it — enjoy your meal!