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Categories: Fish and Shellfish, Mains, Quick and Easy

Mint and Cilantro Shrimp With Soba Noodles

Mint and Cilantro Shrimp With Soba Noodles
Los Angeles Times

The key to this speedy shrimp dish is the cilantro sauce--a puree of fresh mint, cilantro and lime juice. Half the sauce becomes a marinade for the shrimp, half is tossed with the cooked soba. Serve this dish hot, or ... Read more

Total time: 30 minutes | Serves 4 to 6
  • 1 cup fresh mint leaves, loosely packed
  • 1 large bunch cilantro, leaves and soft stems only
  • 1/3 cup lime juice
  • 1 clove garlic, coarsely chopped
  • 1 tablespoon plus 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper
  • 1/3 cup olive oil
  • 1 pound large (21-25 count) shrimp, peeled and deveined
  • 1 pound soba noodles
  • 1/2 tablespoon canola oil
  • 4 plum tomatoes, seeded and diced

Step 1Place the mint leaves, cilantro, lime juice, garlic, 1/2 teaspoon of salt and the pepper in a blender. Start blending, then slowly drizzle in the olive oil. Puree until smooth, about 1 minute.

Step 2Pour half into a large bowl, add the shrimp and marinate for 10 minutes. Reserve the remaining half of the marinade for the noodles.

Step 3Meanwhile, bring a large pot of water to a boil and add the remaining 1 tablespoon of salt. Break the noodles in half and cook until al dente, about 4 minutes. Drain and keep warm.

Step 4Heat a large skillet on high and add the canola oil. Drain the shrimp and discard the marinade. Cook the shrimp until pink and slightly firm, 3 to 4 minutes. Stir in the diced tomatoes and cook for 1 minute. Add the hot noodles and reserved marinade and stir until incorporated and steaming hot. Serve immediately or let cool, then refrigerate.

Each of 6 servings:
277 calories; 610 mg sodium; 120 mg cholesterol; 14 grams fat; 2 grams saturated fat; 22 grams carbohydrates; 18 grams protein; 2.12 grams fiber.
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