This Blackened Shrimp Noodle Bowl features bold shrimp, crisp veggies, and rice noodles tossed in a sweet, tangy red pepper jelly and lime sauce.
Blackened Shrimp Noodle Bowl
Makes 4 servings
Ingredients
- ½ cup red pepper jelly
- ¼ cup fresh lime juice
- 2 cloves garlic, grated
- 1 tablespoon soy sauce
- 1 tablespoon dark sesame oil
- ¼ teaspoon kosher salt
- 1½ pounds peeled and deveined jumbo fresh shrimp (tails left on)
- 3 tablespoons canola oil, divided
- 1 tablespoon blackening seasoning
- ½ (8-ounce) package vermicelli rice noodles, cooked according to package directions
- 1 cup julienned carrot
- 1 cup thinly sliced seedless cucumber
- 1 cup grape tomatoes, halved
- ½ cup torn fresh cilantro
- ½ cup sliced green onion
- ⅓ cup torn fresh mint
- ⅓ cup torn fresh basil
- Lime wedges, to serve
- Garnish: chopped salted peanuts, crushed red pepper
Instructions
- In a medium bowl, whisk together jelly, lime juice, garlic, soy sauce, sesame oil, and salt. Cover and refrigerate until ready to serve.
- Pat shrimp dry with paper towels. In another medium bowl, toss together shrimp and 1 tablespoon canola oil to coat. Add blackening seasoning, tossing to coat.
- In a medium skillet, heat remaining 2 tablespoons canola oil over medium-high heat. Add shrimp, and cook until pink and firm, about 1½ minutes per side. Remove from skillet, and let cool; refrigerate until ready to serve.
- Divide noodles, carrot, cucumber, tomatoes, cilantro, green onion, mint, basil, and shrimp among 4 shallow bowls as desired. Drizzle with jelly mixture. Serve with lime wedges; garnish with peanuts and red pepper, if desired.
