Grilled Ginger Shrimp
on Chilled Noodle and Peanut Salad
This grilled and chilled supper is super on a hot and sunny day. Creamy peanut dressing coats the cooled noodles with lots of flavour. Fire up the grill for quick-cooking shrimp skewers and charred peppers!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
170 g
Spaghetti
(Contains Wheat)
66 g
Mini Cucumber
160 g
Sweet Bell Pepper
1 unit
Green Onion
4 tbsp
Ginger-Garlic Puree
(Contains Soy, Wheat)
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1.5 tbsp
Peanut Butter
(Contains Peanuts)
6 unit
Wooden Skewers
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce.Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Lightly oil the grill.While you prep, preheat the grill to 500°F over medium-high heat. Add spaghetti to the boiling water. Cook uncovered until tender, 10-12 min.Reserve 1/4 cup (1/2 cup) pasta water in a large bowl, then drain spaghetti. Rinse spaghetti under cold water, tossing often, until chilled, 1 min.Set aside to drain.
Meanwhile, soak skewers in water for at least 5 min.Core, then quarter pepper.Add peppers to a plate. Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper. Toss to coat. Thinly slice green onions.Cut cucumber into thin matchsticks.
Place 1 tbsp (2 tbsp) ginger sauce in a small bowl. Reserve remaining ginger sauce for dressing. Drain, rinse and pat shrimp dry with paper towels, then transfer to a plate. Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper. Toss to coat. Drain skewers, then thread shrimp onto skewers. Place assembled skewers on a plate to bring to the grill.
Bring the small bowl of ginger sauce and a silicone brush out to the grill. Add peppers to the grill. Close lid and grill, flipping once, until tender, 3-5 min per side. Return to the same plate to cool slightly.Add shrimp skewers to the grill. Close lid and grill for 1-3 min per side, until opaque.** When shrimp is almost done, brush one side with some ginger sauce from the small bowl, then flip. Grill for 30 sec, then repeat with other side. Transfer shrimp skewers to the plate with peppers.
Add peanut butter to the bowl with reserved pasta water, then whisk until smooth.Add soy sauce, remaining ginger sauce and 1 tbsp (2 tbsp) oil. Whisk to combine.When peppers have cooled enough to handle, cut into 1/4-inch slices.Add chilled noodles, cucumbers, peppers and half the green onions to bowl with peanut sauce. Season with salt and pepper, to taste, then toss to combine.
Divide noodle salad between plates. Top with shrimp skewers. (TIP: For easier eating, remove shrimp from skewers before dividing between plates. Sprinkle remaining green onions over top.
