Category: Seafood Dishes

Serves: 8

Ingredients

• 2lb. medium fresh or frozen shrimp, peeled and deveined (tails may be left intact)
• 2 Tbsp grated fresh gingerroot
• 3 cloves garlic, minced
• 1 Tbsp. canola oil
• ½ of a 16-oz package wide rice noodles
• 1 Tbsp toasted sesame oil
• 4 cups shredded napa cabbage or butterhead lettuce
• 3 medium carrots, coarsely shredded
• 1 cup thinly sliced radishes
• ½ cup fresh basil leaves, torn
• 1 to 2 medium jalapeno peppers, thinly sliced
• 1 recipe Wasabi Dressing (See Below)
• ½ cup cashews, coarsely chopped
• Thinly sliced jalapeno pepper (optional)

Directions

1. Thaw shrimp, if frozen. In 10-inch skillet cook shrimp, gingerroot, and garlic in hot oil for 3 minutes or until shrimp are opaque; set aside.
2. Cook rice noodles according to package directions; drain. Rinse in cold water to cool; drain again. Toss noodles with toasted sesame oil. For easier-to-eat bites, use kitchen shears to snip noodles.
3. Arrange noodles, shrimp, cabbage, carrots, radishes, basil, and sliced jalapeno peppers in bowls. Serve with Wasabi Dressing. Sprinkle cashews and additional sliced jalapenos.

Wasabi Dressing:

1. In a small bowl combine 1/3 cup soy sauce, 1/3 cup rice vinegar, 3 Tbsp lime juice, 3 Tbsp vegetable oil, 1 Tbsp sesame oil, 1 Tbsp stevia or Truvia, and 1 ½ to 3 tsp wasabi powder. Sprinkle 1 tsp finely shredded basil.

Nutrition Facts

Calories 351, Fat 14g, Cholesterol 129mg, Sodium 903mg, Carbohydrates 34g, Fiber 2g