Shrimp with Lime & Chili Noodles
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 8 ouncesnoodles (linguine, spaghetti, or rice noodles)
- 2lime
- 1red chili (fresh, medium heat)
- 3 clovesgarlic
- 1½ tablespoonfish sauce
- 3 tablespoonolive oil
- 4scallion
- 1 small handfulcilantro
- ·salt
- ·black pepper
Prep
- 01
Juice the 2 limes into a small bowl.
- 02
Slice 1 red chili into thin rings.
- 03
Mince 3 cloves garlic and combine with the lime juice and fish sauce in a small bowl.
- 04
Slice 4 scallions, separating white and green parts.
Method
- 01
Bring a large pot of salted water to a boil. Add noodles and cook according to package directions until al dente. Drain and set aside.
- 02
While noodles cook, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 2 minutes per side until pink and opaque. Season with salt and pepper. Transfer to a plate.
- 03
In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the garlic mixture and cook 30 seconds until fragrant, stirring constantly.
- 04
Add the cooked noodles to the skillet. Pour the lime juice and fish sauce over the noodles and toss for 1–2 minutes until well combined and heated through.
- 05
Return shrimp to the skillet and toss gently to combine. Taste and adjust seasoning with salt and pepper.
- 06
Divide between bowls. Top each with scallions, cilantro, and sliced chili. Serve immediately.
Spice Tips
For more heat, add a pinch of cayenne pepper or red pepper flakes when cooking the garlic. To cool things down, omit the fresh chili or seed it first. A splash of soy sauce (1 teaspoon) adds umami depth if you like it savory.
Substitute white fish or squid for shrimp if preferred. Rice noodles work beautifully and make this naturally gluten-free. Can be served hot or at room temperature.