It’s just me. I make a plan because I know I should, but on the fly something else shiny comes along and I change my plan. I grew up very type A and planned out everything but somewhere along the way (maybe after having two kids?) I grew out of that and definitely go with the flow. My planned meal was Coconut Shrimp with Orange Sauce, similar to my coconut cod in these tacos and using the sauce from Orange Chicken and Broccoli. Then my Bon Apetit magazine arrived in the mail and based on the cover alone, I changed my dinner plans immediately to Korean Shrimp and Noodle Salad.
What? There’s no shrimp in this salad?
Now, if you get this magazine or you just simply observe the cover, you might be thinking “What are you smoking? That isn’t shrimp!” and you would be right but it served as inspiration. The shrimp was thawed and I happened to have shirataki noodles in the pantry plus I had Daikon and cucumbers needing to be used in the fridge. Dinner 2.0.
The sauce uses gochugaru, which is a Korean red pepper flake. Since it is not just hot, but has a sweet and slightly smoky taste not unlike paprika, you can substitute a mix of cayenne and paprika instead. I just happened to have this spice since I tried my hand at making my own Kimchi which ended up literally exploding all over my dining room. I thought this was just as good as any to use a couple of teaspoons of the giant 10 oz bag I bought thinking I was going to become the Kimchi queen. LOL!! If you are in the Dallas area and would like to use some hit me up because I will never use it all!
The shirataki noodles work great for those watching carbs, but you can use any wide rice noodle or even fettucine in a pinch. If you use shirataki, here are my hacks to making sure they don’t get weird and soggy.
- Rinse them well under cold water
- Heat a large skillet to medium high then dump them in
- Stir them around until you hear them making a squeaky sound
- Take them off the heat and set aside for a minute or two until you are ready for them.
Feel free to sub chicken for the shrimp, just make sure it is very thinly sliced before marinating.
Korean Shrimp and Noodle Salad
If you want to meal prep this salad, make sure the noodles are not mixed in as they could get too wet and turn soggy.
- For the Shrimp:
1 lb peeled and deveined large wild shrimp,
1 tbsp gochugaru or 1 tsp cayenne and 2 tsp paprika
1 tbsp minced garlic
2 tbsp coconut aminos
2 tbsp lime juice
2 tbsp orange juice
1 tbsp honey
1 tbsp peanut butter or toasted sesame oil
1 tbsp coconut oil
- For the salad:
1 thinly sliced Persian cucumber
1 cup thinly sliced daikon radish, spring turnip or jicama
1 small shallot, finely chopped and soaked in salted warm water
Rice Noodles or Shirataki, prepared according to package or notes in blog post
Fresh mint or basil
- Place the shrimp in a large Ziploc bag or bowl.
- Mix Together all the remaining shrimp ingredients. Reserve ½ of the mixture then pour the rest over the shrimp and toss well to coat. Let stand for 15-20 minutes or up to an hour.
- Heat a large skillet over medium high heat and when it is hot, add coconut oil and turn to coat bottom of skillet.
- Add shrimp in a single layer and let cook until they turn pink and curl up. Turn and cook the other side. Remove from heat.
- Drain the shallots and toss along with the noodles in the remaining marinade, turning to coat well.
- Arrange on 2-3 individual plates and then add the radish and cucumber. (If you just want to get it done and don’t care about appearance for a daily dinner, just mix all the veggies with the noodles and marinade.)
- Tuck the shrimp in and sprinkle with peanuts and herbs.
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