Zesty Udon Shrimp Salad with Cashew Crunch
Delight your taste buds with this vibrant Zesty Udon Shrimp Salad with Cashew Crunch. This refreshing dish combines succulent shrimp marinated in a flavorful mix of garlic, ginger, and rice wine vinegar, perfectly balanced with the chewy texture of udon noodles. Tossed with crisp cucumber and green onions, and drizzled with a homemade dressing of lemon juice, fish sauce, and a hint of sweetness, this salad is not only easy to make but also a feast for the eyes. Topped with crunchy cashews, it's a delightful blend of flavors and textures that can be served fresh or chilled, making it perfect for any occasion, whether you're hosting a dinner party or enjoying a light lunch. Prepare to impress your guests with this delicious dish that showcases the best of Asian-inspired cuisine!
6
Servings
533
Calories
14
Ingredients
Ingredients
large shrimp
1 lb (shelled and deveined)
peanut oil
3 tablespoons
garlic cloves
4 (minced)
fresh ginger
2 teaspoons (peeled and grated)
rice wine vinegar
3 tablespoons
udon noodles
8 ounces
English cucumber
1/2 (peeled, seeded, and cut into 1/4-inch dice)
green onions
3 (thinly sliced including tender green tops)
cashews
1/2 cup (chopped)
fresh lemon juice
2 tablespoons
Asian fish sauce
2 tablespoons
sugar
1 tablespoon
black pepper
1/4 teaspoon (freshly ground)
peanut oil
1/2 cup
Instructions
1
In a heavy-duty plastic zip-lock bag, combine the shrimp with 2 tablespoons of peanut oil, minced garlic, grated ginger, and rice wine vinegar. Seal the bag and refrigerate to marinate for 1 hour for maximum flavor.
2
Cook the udon noodles according to the package instructions, ensuring not to overcook them. Drain in a colander and rinse briefly under cold running water to stop the cooking process and cool the noodles. Shake gently to remove excess water, then set aside.
3
After marinating, drain the shrimp and discard the marinade. Heat the remaining 1 tablespoon of peanut oil in a skillet over medium-high heat. Add the marinated shrimp and sauté for about 4 minutes, stirring frequently, until the shrimp turn opaque and are fully cooked.
4
Transfer the cooked shrimp to a bowl and set aside to cool slightly.
5
To prepare the dressing, whisk together in a small bowl the remaining minced garlic, fresh lemon juice, rice wine vinegar, fish sauce, sugar, and freshly ground black pepper until the sugar is dissolved. Gradually whisk in the 1/2 cup of peanut oil until the dressing is well emulsified.
6
In a large mixing bowl, combine the cooked udon noodles, sautéed shrimp, diced cucumber, and sliced green onions. Pour the dressing over the mixture and gently toss everything together until well combined.
7
The salad can be served immediately or covered and reserved in the refrigerator for up to 8 hours. Just before serving, garnish with chopped cashews for an added crunch and enhanced flavor.
Nutrition Information
35g
Fat
28g
Carbs
25g
Protein
1.67g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Udon Shrimp Salad with Cashew Crunch?
It is a vibrant Asian-inspired dish featuring succulent shrimp, chewy udon noodles, crisp vegetables, and a zesty dressing topped with crunchy cashews.
How many servings does this recipe yield?
This recipe is designed to yield 6 servings.
What is the recommended marinating time for the shrimp?
The shrimp should be refrigerated and marinated for 1 hour to achieve maximum flavor.
What ingredients are used in the shrimp marinade?
The marinade consists of peanut oil, minced garlic, grated ginger, and rice wine vinegar.
How long should the shrimp be cooked in the skillet?
Sauté the shrimp for about 4 minutes until they turn opaque and are fully cooked.
What type of noodles are required for this salad?
The recipe calls for 8 ounces of udon noodles.
How should the udon noodles be prepared?
Cook the udon according to package instructions, drain, and rinse under cold water to stop the cooking process.
Which vegetables are included in the salad mixture?
The salad includes 1/2 of an English cucumber (peeled, seeded, and diced) and 3 thinly sliced green onions.
What ingredients make up the zesty dressing?
The dressing is a whisked mixture of garlic, fresh lemon juice, rice wine vinegar, fish sauce, sugar, black pepper, and peanut oil.
When should the cashews be added to the dish?
Add the chopped cashews just before serving to ensure they remain crunchy.
Can this salad be prepared in advance?
Yes, the salad can be covered and refrigerated for up to 8 hours before serving.
What is the calorie count per serving?
Each serving contains approximately 533 calories.
How much protein is in one serving?
There are 25g of protein per serving.
What is the fat content per serving?
One serving contains 35g of fat.
How many carbohydrates are in this dish per serving?
Each serving provides 28g of carbohydrates.
Does this recipe contain dietary fiber?
Yes, there is approximately 1.67g of fiber per serving.
What size and state should the shrimp be in?
Use 1 lb of large shrimp that have been shelled and deveined.
How many garlic cloves are needed in total?
The recipe requires 4 garlic cloves, which are divided between the marinade and the dressing.
What kind of oil is recommended for sautéing and the dressing?
Peanut oil is the recommended fat for both the cooking process and the dressing.
How much sugar is in the dressing?
The recipe uses 1 tablespoon of sugar to balance the acidity of the dressing.
What provides the salty, savory element to the dressing?
2 tablespoons of Asian fish sauce provide the savory depth to the salad.
How should the fresh ginger be prepared?
The ginger should be peeled and grated before adding it to the marinade.
How should the cucumber be prepped?
The English cucumber should be peeled, seeded, and cut into a 1/4-inch dice.
Is this salad served hot or cold?
It can be served immediately at room temperature or chilled in the refrigerator.
How much lemon juice is needed?
The dressing requires 2 tablespoons of fresh lemon juice.
What is the total amount of peanut oil used?
The recipe uses 3 tablespoons for cooking/marinating and 1/2 cup for the dressing.
What should you do with the marinade after soaking the shrimp?
The shrimp should be drained and the used marinade should be discarded.
What are the primary flavor tags for this recipe?
Tags include udon, shrimp, salad, asian cuisine, and cashew.
How much black pepper is used?
The dressing includes 1/4 teaspoon of freshly ground black pepper.
How much rice wine vinegar is used in total?
3 tablespoons are used in the marinade, with additional vinegar included in the dressing base.