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Exotic Shrimp and Noodles
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This is one of those quick to make dinners, with ingredients that we can keep stocked in the cupboard and freezer.
The shimp is also delicious done on skewers on a grill and served on salad or a bed of rice!
Prep time 20
Cook time 12 min
Total time 22 min
Serves 2
Ingredients – Stirfry
26 – 30 uncooked extra large tiger shrimp, peeled, deveined and tales removed (454 g)
100 g Asian style noodles (measurement is based on pre-cooked weight)
1 cup of Spinach, fresh and stems trimmed (can use 1/2 cup of frozen spinach, if needed)
½ – 1 cup other vegetables of your choice (broccoli florets, corn, snap peas, peas, asparagus, peppers)
1 Tbsp canola oil
1 Tbsp sesame oil
2 tsp minced ginger
Pinch of red pepper flakes
Ingredients – Marinade
⅓ cup of canola or avocado oil
1 Tbsp brown sugar
1 tsp soy sauce
1 clove of garlic, minced
2 tsp of The Spice Who Loved Me
Directions
- Mix The Spice Who Loved Me together with the sugar, then whisk in the other marinade ingredients. (canola oil, fish sauce and garlic.) Put into a ziplock bag.
- Defrost the shrimp (if frozen) and remove the tails. Add to marinade and put in the fridge for 2 hours.
- Heat a skillet or wok with 1 Tbsp canola oil on medium heat. Remove the shrimp from the bag, and keep 2 Tbsp of the marinade (discarding the remaining).
- Cook until the shrimp are pink (5-6 minutes). Remove from skillet and set aside.
- Boil water for pasta in a separate pot. Cook pasta according to instructions. Stain and set aside.
- In the skillet/wok add the sesame oil, 2 Tbsp of remaining marinade, minced ginger and vegetables. (If using frozen spinach it helps to thaw in microwave in advance.) Cook until soft but still some crunch (about 6-7 minutes) at a medium-high heat.
- Add the noodles and shrimp back into the skillet, toss and heat through for 2-3 minutes.
- Sprinkle with red pepper flakes and serve.