ASIAN-INSPIRED SHRIMP NOODLES

Elevate that old pasta salad with this bright and bold noodle recipe, of course grain, gluten and dairy free.

Cold pasta salads are the epitome of summer outdoor entertaining. That being said, if I have to encounter one more rotini or fusilli-Italian-bottled-dressing-drenched-soggy-salad, I might have to give up going to parties all together. Can’t we get a little creative and elevate this cliche of a dish? Well, if I do say so myself, this recipe not only elevates it, it crushes the old stand-by with fresh, flavor-packed goodness. And it’s good for you, packed with nutrients, healthy fats, gluten and grain free noodles shrimp for protein and lots of crunchy veggies. Using pre-cooked shrimp is a time-saver, but if you prefer to go fresh, that’s worth the extra time. 1 box of pasta (8 ounces) is still enough to serve 8-10 people as a side dish with other barbecue foods on your menu, or up to four as an entree. And if there are any leftovers, (doubtful) it makes a great lunch the next day.

Yield: 4

Living Delish & Nutrish: Tina Wells

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Asian-Inspired Shrimp Noodles

Prep time: 30 MinCook time: 10 MinInactive time: 20 MinTotal time: 1 Hour

Ingredients

• 1 8 ounce box cassava spaghetti, or your favorite gluten/grain-free brand (I prefer Jovial)
• 1/2 cup creamy almond butter
• 1/2 cup coconut aminos
• 1/4 cup avocado oil, plus more for brushing shrimp
• 3 cloves garlic, minced
• 2 Tablespoons fresh ginger, grated (I prefer this set with 2 graters and a zester)
• 2 teaspoons fish sauce
• 1 teaspoon sesame oil
• 1 Tablespoon sriracha, or your favorite no-sugar hot sauce (I prefer Yellowbird brand, sweetened with dates)
• 1 pound shrimp, 41-55 ct. (Feel free to use raw shrimp and grill, or purchase pre-cooked to save time.
• 2 limes, zest and juice of one for dressing, and juice of one for shrimp
• 1 yellow or red pepper, sliced thinly into matchsticks
• 2-3 radishes, sliced thinly into matchsticks
• 2 scallions, sliced
• 1/2 cup chopped cashews, toasted
• Fresh chopped cilantro, optional.

Method

1. Cook the pasta according to package directions, drain and run under cold water to stop the cooking process. Place in refrigerator to chill. (Simply place a bowl under the colander to continue to drain and place into the refrigerator until ready to proceed).
2. In a mixing bowl large enough to accommodate the pasta, combine the almond butter, avocado oil and coconut aminos. Mix with a whisk until smooth. Whisk in the minced garlic, ginger, fish sauce, sriracha, sesame oil, and zest and juice of one lime. Whisk together until completed combined. Set aside.
3. Lightly toast the cashews in a dry skillet on the stove, in a toaster oven or air fryer. Set aside to cool.
4. Remove any shells or tails from the shrimp. Skewer the shrimp and brush with additional avocado oil. If using raw shrimp, grill for about 2 minutes each side, until opaque and they have grill marks. If using pre-cooked shrimp, grill only to add grill marks, do not overcook. Remove from grill and squeeze lime juice from second lime over shrimp while still warm. Allow to cool completely
5. Add the chilled noodles to the dressing and toss to completely coat. Add the sliced radishes and peppers and toss. Spread out onto a shallow dish or platter. Top with the shrimp, scallions and toasted cashews. Chill again before serving. Top with cilantro.

https://livingdelishandnutrish.com/recipe/asian-inspired-shrimp-noodles

©Tina Wells Luxury Brands, LLC

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