Udon And Shrimp Salad Recipe

Name: Udon And Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb large shrimp, shelled and deveined; 3 tablespoons peanut oil; 2 garlic cloves, minced; 2 teaspoons peeled grated fresh ginger; 1 tablespoon rice wine vinegar; 8 ounces udon noodles; 1/2 English cucumber, peeled, seeded, and cut into 1/4-inch dice; 3 green onions, including tender green tops, thinly sliced; 1/2 cup chopped cashews; Dressing; 2 garlic cloves, minced; 2 tablespoons fresh lemon juice; 2 tablespoons rice wine vinegar; 2 tablespoons asian fish sauce; 1 tablespoon sugar; 1/4 teaspoon fresh ground black pepper; 1/2 cup peanut oil

Servings: persons

1 lb large shrimp, shelled and deveined
3 tablespoons peanut oil
2 garlic cloves, minced
2 teaspoons peeled grated fresh ginger
1 tablespoon rice wine vinegar
8 ounces udon noodles
1/2 English cucumber, peeled, seeded, and cut into 1/4-inch dice
3 green onions, including tender green tops, thinly sliced
1/2 cup chopped cashews
Dressing
2 garlic cloves, minced
2 tablespoons fresh lemon juice
2 tablespoons rice wine vinegar
2 tablespoons asian fish sauce
1 tablespoon sugar
1/4 teaspoon fresh ground black pepper
1/2 cup peanut oil

1
Combine the shrimp, 2 tablespoons peanut oil, garlic, ginger, and vinegar in a heavy-duty plastic zip-lock bag; seal bag and marinate mixture in the refrigerator for 1 hour.
2
Cook noodles per package directions (do not overcook); drain noodles in a colander and rinse briefly under cold running water; shake the colander gently to drain; set noodles aside.
3
Drain shrimp and discard the marinade.
4
Warm the remaining 1 tablespoon peanut oil in a skillet over med-high heat.
5
Add the marinated shrimp and stir/saute about 4 minutes or until opaque throughout.
6
Transfer to a bowl; set aside.
7
To make the dressing: in a small bowl, combine the garlic, lemon juice, vinegar, fish sauce, sugar, and pepper; whisk until the sugar is dissolved.
8
Slowly whisk in the 1/2 cup peanut oil until an emulsion forms.
9
Place the noodles in a large bowl; add the shrimp, cucumber, and green onions; pour the dressing over the mixture; toss gently but thoroughly.
10
Serve at once, or cover and chill up to 8 hours.
11
Garnish with cashews just before serving.

758

kcal

Calories

Fat

Carbs

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 17 ingredients. The key ingredients include: 1 lb large shrimp, shelled and deveined, 3 tablespoons peanut oil, 2 garlic cloves, minced, 2 teaspoons peeled grated fresh ginger, and more.

Yes, Udon And Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Udon And Shrimp Salad

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