Soak 2 (12-inch) bamboo skewers in water for 30 minutes. Meanwhile, preheat a charcoal or gas grill with greased grill rack for direct cooking over medium-high heat (375 degrees).
Recipe
Author
Hy-Vee Test Kitchen
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Description
What's not to love about this peanut-flavored rice noodle entrée? It's perfectly portioned for 2 servings and only uses 5 ingredients!
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 10 Fish Market shell-on EZ peel & deveined raw shrimp, (16 to 20 ct.) thawed | ||
| ¾ c. Full Circle Market organic peanut satay sauce, divided | ||
| 3 oz. vermicelli rice noodles | ||
| 2 c. Hy-Vee coleslaw mix | ||
| ½ c. green onions, sliced, plus additional for garnish | ||
| Fresh cilantro, for garnish | ||
| Hy-Vee Select Sriracha mayo sandwich spread, for serving |
Things To Grab
- 2 (12-inch) bamboo skewers
- Charcoal or gas grill
- Large pot
- Colander
- Meat thermometer
- Medium bowl
Directions
Peel shrimp and remove tails. Pat shrimp dry with paper towels. Thread shrimp onto presoaked bamboo skewers. Brush both sides of shrimp with 1/4 cup peanut sauce.
Cook rice noodles in boiling water for 2 to 3 minutes or until al dente. Use a fork to separate the noodles during cooking. Drain; rinse under cold water to stop cooking. Transfer noodles to a large bowl; set aside to cool.
Grill shrimp for 6 to 7 minutes or until shrimp reach 145 degrees, turning halfway through. Transfer to a plate; set aside.
Add coleslaw mix and 1/2 cup green onions to noodles in bowl. Drizzle with remaining 1/2 cup peanut sauce; toss to combine.
Divide noodle mixture between 2 serving bowls. Place shrimp skewers on top. Garnish with additional green onions and cilantro; serve with Sriracha mayo, if desired.
Recipe Source:
Hy-Vee Monthly Ad June 2022