House of Asia > Recipes > Asian Grilled Shrimp Salad with Kimchi Sauce

Asian Grilled Shrimp Salad with Kimchi Sauce

25 min

2 servings

mild

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A perfect idea for grilling - a recipe from Cook with Diego! Enjoy House of Asia's gluten-free vermicelli noodles, shrimp, vegetables, and aromatic kimchi sauce. The combination of crispy vegetables, tender shrimp, and spicy sauce will make this dish a true feast for the palate. Try this recipe today and discover the extraordinary flavor of Asian cuisine!

Shrimp Pasta Vegetables Korean 15-30 minutes

Ingredients

100 gr Gluten-Free Glassy Vermicelli Pasta from House of Asia
10-12 large raw shrimp
1 medium-sized carrot
1 cucumber
1/2 handle
1 romaine lettuce or 1/4 Chinese cabbage
1 bunch of Thai basil
1 bunch of mint
1 bunch of coriander
Zest of 1/4 lime
1/3 teaspoon chili flakes
Salt
1 tablespoon vegetable oil
roasted peanuts – as many as you want

SOS:

2 tablespoons House of Asia Kimchi Sauce
1,5 tablespoons House of Asia Fish Sauce
2 tablespoons of water – boiling water
1 tablespoon lime juice
2 teaspoons of sugar or more

A method of preparing

Clean and peel the shrimp, then marinate them in chili flakes, lime zest, and salt. Add the oil and toss to combine.
Cook the pasta according to the package instructions. Cool in cold water.
Wash and dry all vegetables. Halve the cucumber, core it, and slice it. Thinly slice the carrot (you can use a mandoline). Peel the mango and slice it into strips. Transfer the vegetables to a bowl. Add the drained noodles, Thai basil leaves, and chopped mint and cilantro. Mix well.
In a small bowl, combine all sauce ingredients.
Heat the pan and fry the shrimp for 1,5 minutes on each side.
Pour the dressing over the salad, add the peanuts, and toss to combine. Transfer to a plate and garnish with the shrimp, toasted peanuts, a lime slice, and cilantro.