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
  1. In a medium bowl, whisk together jelly, lime juice, garlic, soy sauce, sesame oil, and salt. Cover and refrigerate until ready to serve.
  2. 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.
  3. 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.
  4. 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/blackened-shrimp-noodle-bowl/