| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons honey
- Juice of 1 lime
- 1 jalapeno, seeded and finely minced
- 2 tablespoons canola oil
- Kosher salt
- One 7- to 8-ounce bag vermicelli rice noodles
- Canola oil, for drizzling
- 1 pound (10 to 15 count) shrimp, cleaned and deveined, tails attached
- 2 teaspoons sriracha seasoning
- Kosher salt
- Zest and juice of 2 limes
- 2 tablespoons honey
- Canola oil, for drizzling
- 1 tablespoon unsalted butter
- Sliced carrot, mango and cucumber (about 3/4 to 1 cup of each), for garnish
- Fresh cilantro, mint and basil leaves, for garnish
Instructions
- For the dressing: Whisk together the honey, lime juice and jalapeno. Slowly whisk in the canola oil until combined. Season with a pinch of salt.
- For the noodles: Prepare the noodles according to package instructions. After draining, drizzle the noodles lightly with canola and toss to coat.
- For the shrimp: Toss the shrimp with the sriracha seasoning and a pinch of salt. Set aside.
- Combine the lime zest and juice and honey in a small bowl and set aside.
- Preheat a large skillet over medium heat and drizzle with the canola oil. Once the oil begins to shimmer, add the shrimp in a single layer and let cook, without moving, until the bottom sides are pink and the shrimp begin to curl, about 2 minutes. Flip each shrimp and allow to cook until barely cooked through, another 2 minutes. Remove to a plate and set aside.
- Add the honey mixture and butter to the pan. Whisk constantly until the butter melts and the glaze reaches a simmer, another 1 to 2 minutes. Continue whisking until the glaze gets thick and glossy and reduces by about half, about 3 minutes longer. Add the shrimp back in and stir everything together, glazing the shrimp and letting it finish cooking in the hot glaze.
- Divide the vermicelli noodles among 4 bowls. Top with shrimp, carrot, mango and cucumbers. Drizzle with the jalapeno lime dressing, then garnish with the herbs and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 521 |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 3 g |
| Sugar | 18 g |
| Protein | 27 g |
| Cholesterol | 190 mg |
| Sodium | 609 mg |
Reviews
This was a very delicious quick summer meal. I didn’t have Sriracha powder I just used regular Sriracha and I also had a small piece of Seabass that I wanted to use up. I cooked it the same way as the Shrimp. Was very, very delicious.. I think this may be a good grilled recipe too. I think another good use for this is to make lettuce wraps with butter lettuce leaves including the rice noodles. People could make their own lettuce wrap. We also topped our bowls with chili, crisp and fried garlic.
Really great flavors and very fresh and light, perfect summer meal. I had all ingredients on hand except the rice noodles but thin spaghetti worked in a pinch, can’t wait to make this again with rice noddles.
Just made this……fantastic!!!! going to do this at a family reunion next month. All the veggies/fruit can be done that day, season the noodles with the dressing…last minute cook th shrimp….easy and yummy…great for summer “buffet” ……with lots of other apps….and basil, cilantro mint chiffonade a must…
I made this salsa without the corn because my husband can’t eat corn and made shrimp tacos with the recipe Jeff did for the shrimp. I did add a seafood seasoning I had in addition to the siracha seasoning. So good using corn tortillas.
Would love the instructions but they aren’t listed…
Great summer meal, light but filling.
Probably my daughters favorite dish of ever! Now I have to make it every week. LOL just very healthy and awesome
So refreshing and full of flavor.
One of our favorites! Perfect amount of sweet and spice. So fresh and delicious! Like spring or summer in a bowl!
This was amazing. I used 1 1/2 lbs of shrimp but kept all the other measurements the same. I did not reduce the sauce as much since I had more shrimp. I did not have the rice noodles so I used angel hair pasta. Also, I made my own sirracha powder by drying the sauce in the oven on parchment paper at 200°for 90 minutes until completely dry, then I ground it up. This cooks quick but the prep time is longer.