Grilled Shrimp Noodle Stir-fry

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Shrimp.

Shrimp is new to me. Well, new(ish) in the grand scheme of things, anyway. It’s one of those foods that everyone else around me seemingly chowed on the daily, but based on my non-seafood eating childhood, shrimp was, to me, akin to that crazy food on Fear Factor. No interest, no thanks.

Thankfully, a new leaf was turned.

I’m pretty sure that my first shrimp experience was rocking a shrimp ring on New Years Eve in say…2003, with really bad ‘spicy’ sauce. I weighed my options, I plugged my nose, closed my eyes, and dove in the deep end. Whether it was just my time, or the most certainly cheap drink, I was in. All in. I loved every bite.

The thing I especially love about shrimp is how inexpensive it is and how many uses it has. You can taco it, curry it, noodle it, burger it, jerk it, cajun it, sushi it. And all delicious. Almost every cuisine in the world uses shrimp in all of it’s deliciousness, and it’s an exciting adventure to try them all.

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Here’s a quick weeknight stir fry. A little spicy, and a whole lot delicious. 30 minutes and this guy will be on the table.

Grilled Shrimp Noodle Stir-fry 

1 lb Jumbo (or tiger) Shrimp

400 grams egg noodles

1 large green zucchini (about 2 cups), julienned

1 large red pepper, julienned

1 cup snap peas

2 green onions, diced

2 – 3 red chillies, finely diced

1/2 cup cashews, roughly chopped

1 tablespoon sesame oil

For the marinade:

1/2 cup soy sauce

1/4 cup rice wine vinegar

1 garlic clove, minced

2 tablespoons honey

1 tablespoon Gochujang

1 teaspoon ginger, grated

2 tablespoons green onions, finely diced

1 tablespoon sesame oil

1 tablespoon lime zest

Combine all of your marinade ingredients in a bowl and mix together. Pour the marinade into a freezer baggie, and add your shrimp. Place in the fridge for at least 30 minutes.

Bring a large pot of water to a boil, and cook your noodles according to the package directions. Drain and set aside.

Heat a grill pan over medium high. Working in batches, grill your shrimp (reserving the marinade in the freezer baggie) for 1 1/2 minutes per side.

Heat a work (or large frying pan) over medium high. When hot, add 1 tablespoon and your veggies. Stir-fry for 2 minutes, and pour in marinade, and bring to a boil. When the sauce comes to a boil, add your noodles, cashews, and shrimp, and combine.

Serve up your noodles and top with diced red chillies and green onions.

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