Shrimp and Slaw Noodle Salad
Ingredients
- ½ (8-oz) pkg thin rice noodles
- ¾ lb peeled and deveined, large raw shrimp
- ⅛ tsp salt
- ⅛ tsp pepper
- 1½ Tbsp olive oil
- 2 Tbsp peanut butter
- 1½ Tbsp low-sodium soy sauce
- 1½ Tbsp rice wine vinegar
- 1 Tbsp water (optional)
- ½ (16-oz) pkg tricolor coleslaw
- ¼ cup fresh cilantro leaves
- ¼ cup roasted, salted peanuts (optional)
Instructions
- Cook noodles according to package directions.
- Sprinkle shrimp with salt and pepper; cook in hot oil in a large skillet over medium-high heat 3 minutes or until shrimp turn pink.
- Meanwhile, whisk together peanut butter, soy sauce, and vinegar in a bowl, adding water, if needed, to reach desired consistency. Stir in noodles, slaw, cilantro, and shrimp. Sprinkle with nuts, if desired.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
373
|
373
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 21 | 21 |
| Carb (g) | 43 | 43 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 746 | 746 |
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