Grilled Shrimp with Coconut Curry Dip and Peanuty Noodles

Budget Menu & Dirt Cheap Recipes General Recipes Grilled Shrimp with Coconut Curry Dip and Peanuty Noodles

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      Cooking spray
      2 pounds large or jumbo shrimp, peeled and deveined
      Salt and freshly ground black pepper
      2 tablespoons salt-free lemon and herb seasoning
      1 (14-ounce) can coconut milk
      1 tablespoon sugar
      1 teaspoon curry powder
      1/4 teaspoon ground ginger
      2 tablespoons chopped fresh cilantro leaves
      12 ounces somen noodles
      1 tablespoon reduced-sodium soy sauce
      2 teaspoons sesame oil
      1/3 cup chopped dry-roasted peanuts
      Directions
      Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat. Season shrimp all over with salt, black pepper and lemon and herb seasoning. Place shrimp on hot pan and cook 2 minutes per side, until bright pink and cooked through.

      In a medium saucepan, stirring with spoon, combine coconut milk, sugar, curry powder, and ginger. Set pan over medium heat and bring to a simmer, for 5 minutes. Remove from heat and stir in cilantro.

      Cook somen noodles according to package directions. Drain noodles and transfer to a large bowl. Add soy sauce and sesame oil and toss to coat with tongs.

      Transfer to a serving plate and top with peanuts.

      Serve half of the shrimp with all of dip and noodles. Reserve remaining shrimp for Island Rice, if desired

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Budget Menu & Dirt Cheap Recipes General Recipes Grilled Shrimp with Coconut Curry Dip and Peanuty Noodles