Garlic Shrimp with Lemongrass Noodles and Cucumber-Mint Sambal

Speedy pan-fried shrimp infused with garlic and lemongrass, served over delicate vermicelli noodles and a refreshing cucumber-mint sambal.

• Prep: 12 min
• Cook: 15 min
• Total: 27 min
• Servings: 2
• Cuisine: Sri Lankan
• Difficulty: Easy
• Cost: $7.17/serving

Dietary

• Gluten-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• Low-Sugar

Tags

• stir-fry
• quick
• fresh
• savory
• tangy

Ingredients

• 0.75 pound raw shrimp (peeled and deveined)
• 3 ounce vermicelli rice noodles
• 1 tablespoon olive oil
• 2 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 1 tablespoon lemongrass paste
• 0.25 teaspoon turmeric powder
• 0.25 teaspoon ground coriander
• 1 red bell pepper (small, thinly sliced)
• 1 lime (half juiced, half cut into wedges)
• 1 cup cucumber (grated)
• 0.25 cup plain unsweetened yogurt
• 1 tablespoon fresh mint (chopped)

Instructions

1. Bring a medium pot of water to a boil. Add 3 ounces vermicelli rice noodles and cook according to package directions (typically 2-3 minutes). Drain, rinse with cold water, and set aside.
2. While noodles cook, prepare the cucumber-mint sambal: In a small bowl, combine 1 cup grated cucumber, 1/4 cup plain unsweetened yogurt, 1 tablespoon chopped fresh mint, and the juice from half of the lime. Mix well and set aside.
3. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add 2 cloves minced garlic, 1 teaspoon grated fresh ginger, and 1 tablespoon lemongrass paste. Sauté for 1 minute until fragrant.
4. Add 3/4 pound raw shrimp, 1/4 teaspoon turmeric powder, and 1/4 teaspoon ground coriander to the skillet. Cook for 2-3 minutes, stirring frequently, until shrimp turn pink and are cooked through.
5. Add 1 small red bell pepper, thinly sliced, to the skillet and stir-fry for 2-3 minutes until tender-crisp.
6. Add the cooked vermicelli rice noodles to the skillet with the shrimp and vegetables. Toss everything together for 1 minute to combine and heat through.
7. Serve the garlic shrimp and lemongrass noodles immediately with the cucumber-mint sambal and lime wedges.

Notes

To ensure low sodium, use unsalted plain yogurt and avoid any high-sodium shrimp if purchasing pre-seasoned. Use store-bought lemongrass paste for speed.

Nutrition (per serving)

• Calories: 405
• Protein: 43.1 g
• Carbohydrates: 38.5 g
• Fat: 10.4 g
• Fiber: 3.7 g
• Sodium: 350 mg
• Saturated Fat: 2.1 g
• Sugar: 3.9 g
• Cholesterol: 348 mg