This is an easy recipe for sweet and spicy shrimp with rice noodles. What takes it above and beyond is the addition of an herby, crisp sesame salad on top.

For the herb salad, we used a mix of mint, cilantro, scallions, and a gray zucchini which we shredded using a julienne peeler. You can use a blend of vegetables – such as cucumber, carrots radishes, or zucchini – depending on what you have on hand and what your preferences are. You can also use Thai basil instead of mint, depending on availability.

Grade

Serves: 4

Cost: $$

Skill Level: Easy

Time to Make: About 45 minutes (15 minutes inactive)

Ingredients for Sweet and Spicy Shrimp with Rice Noodles

Noodles

16 ounces small rice sticks (not vermicelli)

2 teaspoons neutral cooking oil

1 yellow onion, peeled and sliced into half-moons

2 yellow bell peppers, trimmed, deseeded, and thinly sliced

3 scallions, trimmed and minced, white parts only (reserve the green parts for the herb salad)

4 cloves garlic, peeled and minced

2 Thai chili peppers, trimmed and minced (or 1 jalapeño or red Fresno chili or crushed red pepper)

1 tablespoon sesame oil

2 tablespoons soy sauce

Shrimp

1 pound tiger shrimp, peeled and deveined (tails left on or removed, depending on preference)

3 tablespoons neutral cooking oil

2 tablespoons sambal oolek

2 tablespoons granulated sugar

2 Thai chilis, cut in half lengthwise

1 tablespoon sesame oil

2 tablespoons soy sauce

1 lime, juiced

Salt and pepper to taste

Herb Salad

Minced green parts of scallions (from the noodles)

⅓ cup fresh mint leaves, torn

⅓ cup fresh cilantro leaves, roughly chopped

1 gray zucchini, trimmed and julienned

1 Thai chili, trimmed and minced

2 teaspoons sesame oil

Salt and pepper to taste

For Serving

Lime wedges

Method

First, prepare the shrimp glaze:

Combine the cooking oil, sambal oolek, sugar, Thai chilis, sesame oil, soy sauce, and lime juice in a sauce pan and bring to a boil. Reduce heat and simmer for 10 minutes to allow the Thai chilis to infuse into the marinade. Turn off the heat.

As the glaze simmers, prepare the noodles:

Soak the noodles in warm water for 30 minutes.

Heat the neutral cooking oil in a large skillet or wok over medium-high heat. Add the onion and bell pepper and cook for 8-10 minutes until softened and beginning to char. Add the garlic, white parts of the scallions, and the Thai chili peppers and cook for 1 minute until fragrant.

Add the sesame oil and soy sauce and scrape up any browned bits stuck to the bottom of the skillet.

Drain the noodles and add to the skillet and cook for 2-3 minutes until just softened and coated with the oil and soy sauce and mixed with the vegetables. If desired, add a few more splashes of soy sauce.

Transfer the warm noodles and vegetables to a large bowl.

Next, prepare the herb salad:

Meanwhile, prepare the salad. Combine the green parts from the scallions with the mint, cilantro, Thai chili, and julienned zucchini. Add the sesame oil and toss to combine. Season lightly with salt and pepper. Set aside.

Finally, prepare the shrimp:

Turn the broiler on and line a baking sheet with foil. Pat the shrimp dry and season all over with salt and pepper. Arrange in an even layer on the baking sheet and pour the glaze over the shrimp. Flip the shrimp to ensure they are completely coated with the glaze.

Transfer to the broiler for 5-6 minutes, flipping once mid-way through, until the shrimp are opaque and cooked through. Be careful not to overcook them. Transfer the shrimp (and leftover glaze) to a bowl.

To Serve:

Divide the noodles between bowls and pile the herb garnish on top. Arrange the shrimp on top and spoon any leftover glaze over the dish. Garnish with lime wedges, if desired. Enjoy!

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