Thai Lime Shrimp with Vermicelli Noodles
Tangy Thai Lime Shrimp on a Bed of Vermicelli
Ingredients:
For the shrimp:
1 lb (450g) large shrimp, peeled and deveined
2 tablespoons olive oil or neutral cooking oil
2 garlic cloves, minced
Zest and juice of 2 limes
1 tablespoon fish sauce
1 tablespoon honey
1 teaspoon chili flakes (adjust to taste)
2 tablespoons fresh cilantro, chopped
Salt to taste
For the noodles:
8 oz (225g) vermicelli noodles
1 tablespoon sesame oil
1 medium carrot, julienned
1 small cucumber, julienned
1/4 cup green onions, thinly sliced
1/4 cup peanuts, crushed (optional)
For garnish:
Fresh cilantro leaves
Lime wedges
Directions:
Prepare the shrimp:
Heat oil in a large skillet over medium heat.
Add garlic and sauté for 1 minute until fragrant.
Stir in lime zest, juice, fish sauce, honey, and chili flakes. Cook for 1 minute, then add shrimp.
Cook shrimp for 2-3 minutes per side until pink and cooked through. Stir in chopped cilantro and set aside.
Cook the noodles:
Prepare vermicelli noodles according to the package instructions. Drain and rinse with cold water to prevent sticking. Toss with sesame oil and set aside.
Assemble the dish:
In a large serving bowl or plate, arrange the vermicelli noodles as the base.
Top with julienned carrots, cucumber, and green onions. Place the lime shrimp on top.
Garnish with fresh cilantro, crushed peanuts (if using), and lime wedges.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 390 kcal | Servings: 4 servings