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Lemongrass Shrimp over Rice Vermicelli and Vegetables (Bun Tom Nuong Xa)

Lemongrass Shrimp over Rice Vermicelli and Vegetables (Bun Tom Nuong Xa)
This dairy free and pescatarian recipe serves 8. One portion of this dish contains around 23g of protein, 15g of fat, and A mixture of mint, dry-roasted peanuts, thai fish sauce, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
To prepare shrimp, combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally.
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2
Remove shrimp from bag; discard marinade.
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3
To prepare sauce, combine the lime juice and next 5 ingredients (through chiles), stirring with a whisk until the sugar dissolves. Set aside.
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4
To prepare shallot oil, heat 1/4 cup oil in a small saucepan over medium heat.
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5
Add shallots; cook 5 minutes or until golden brown. Strain the shallot mixture through a sieve over a bowl. Reserve oil. Set fried shallots aside.
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6
To prepare remaining ingredients, place rice vermicelli in a large bowl; cover with boiling water.
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7
Let stand 20 minutes.
8
Drain.
9
Combine the noodles, shallot oil, 1 3/4 cups lettuce, 1 cup sprouts, 1 cup carrot, and 3/4 cup cucumber, tossing well.
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10
To cook shrimp, prepare the grill to medium-high heat.
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11
Place shrimp on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until done.
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12
Place 3/4 cup noodle mixture in each of 8 bowls; top each serving with 4 shrimp, about 3 tablespoons of sauce, and about 1 tablespoon fried shallots.
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13
Serve with remaining lettuce, bean sprouts, carrot, cucumber, mint, and peanuts.
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DifficultyExpert
Ready In45 m.
Servings8
Health Score17
Dairy Free
DietsDairy FreePescatarian
Dish TypesLunchMain CourseMain DishDinner
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