Spicy Thai Shrimp & Noodle Salad with Peanut Dressing

Estimated Time: 20 minutes

Ingredients:

For the Shrimp

• 1 ½ pounds shrimp, shelled and deveined
• 2 tablespoons sesame oil
• 1 teaspoons chili powder
• 2 teaspoons ground ginger
• 2 teaspoons garlic powder
• ½ teaspoon kosher salt
• ½ teaspoon fresh cracked black pepper

For the Dressing

• ½ cup peanut butter
• 3 tablespoons rice vinegar
• 2 tablespoons lime juice, fresh
• 2 tablespoons honey or maple syrup
• 2 teaspoons sesame oil
• 2 tablespoons sriracha or sambal
• 3 tablespoons soy sauce
• 2” piece fresh ginger, sliced
• 2 clove garlic

For the Salad

• 4 cups red cabbage about half small head, shredded
• 1 ½ cups carrots, shredded
• 5 Persian cucumbers, sliced
• 1 red pepper thinly sliced
• 1 yellow pepper thinly sliced
• 1 jalapeño, thinly sliced
• 6 scallions, chopped (white and light green parts only)
• ¾ cup fresh cilantro, loosely packed
• ¼ cup fresh mint, roughly chopped
• 14 ounces stir-fry rice noodles
• ½ cup peanuts, roughly chopped

Instructions

For the Shrimp

1. Preheat the oven to 400 degrees F.
2. Place the shrimp on a sheet pan, drizzle with oil, and sprinkle with chili powder, ground ginger, garlic powder, salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are pink and cooked through. Do not overcook.

For the Dressing

1. Prepare dressing while shrimp is roasting.
2. Place all ingredients into a blender. Blend until smooth.
3. Store in refrigerator for up to 4 days.

For the Salad

1. Cook rice noodles according to package directions. Drain and drizzle with sesame oil to prevent sticking.
2. Add all of the salad ingredients to a large salad bowl. Toss everything together with the desired amount of dressing or serve it on the side.
3. Top with roasted shrimp and chopped peanuts. Serve over rice noodles.

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