I made this for a recent family gathering and it was a hit. It’s versatile because you can serve it warm or make it ahead and serve it cold. For the noodles, choose your favorite spaghetti, thinner pasta is better. I used gluten-free brown rice pasta (Jovial brand) but any would work well. The ginger, lime juice, and jalapeno pepper add a fresh, spicy kick and the fish sauce adds a depth of flavor that is not at all fishy.
1/3 cup fresh lime juice 2 teaspoons honey 1 jalapeño pepper, thinly sliced 1″ piece of ginger, peeled, finely grated 1 garlic clove, finely grated 1 tablespoon plus 1 1/2 tsp. fish sauce 4 tablespoons olive oil, divided Kosher salt 1 lb. large shrimp, peeled 6 ounces spaghetti (I used Jovial brown rice spaghetti) Cucumber, halved lengthwise, thinly sliced crosswise 1/2 cup salted peanuts, crushed, divided 1 cup basil leaves, chopped Adapted from bon appétit Healthyish judymatusky.comZesty Shrimp and Noodle Salad
Ingredients
Directions
Judy Matusky, RDN, LDN 