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Rice Noodles With Shrimp, Tahini, and Citrusy Herb Salad

Rice Noodles With Shrimp, Tahini, and Citrusy Herb Salad

Ingredients

  • 8 ounces rice noodles
  • 3 tablespoons tahini
  • 1 garlic clove, finely grated
  • 4 tablespoons fresh lemon or lime juice plus 1 teaspoon finely grated lime zest
  • 2 tablespoons water
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 large shallots, thinly sliced into rings
  • 1 pound medium shrimp, peeled and deveined
  • 4 cups mixed herbs, such as cilantro, parsley, dill, and mint
  • 2 tablespoons toasted white sesame seeds

Directions

  1. Cook noodles according to package instructions. Drain, rinse with cold water, and set aside.
  2. In a medium bowl whisk together tahini, garlic, 2 tablespoons lemon juice, and water. Season with salt and pepper and set aside.
  3. Heat oil in a large skillet over medium-high heat. Add shallots and season with salt and pepper. Cook, stirring occasionally, until shallots have softened but not quite browned, about 3 minutes.
  4. Add shrimp to the pan and season with salt and pepper. Cook, stirring occasionally, until shrimp are bright pink and cooked through, about 5 minutes. Add lime zest along with reserved noodles (rinse them again with cold water if they have clumped up) and season once more with salt and pepper. Toss to warm through, 2 to 3 minutes; remove from heat and set aside.
  5. In a small bowl, toss herbs with sesame seeds and remaining 2 tablespoons lemon juice; season with salt and pepper.
  6. Transfer noodles and shrimp to a serving dish. Drizzle with tahini sauce and top with herb salad.

Nutrition Information

Per serving: 475 kcal cal., 16 g fat (2.3 g sat. fat), 332 mg sodium, 5 g fiber, 28 g pro.. Percent Daily Values are based on a 2,000 calorie diet

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