Serious Foodie recently invited me to participate in their Blogger Recipe Contest and I decided to make a delicious Sweet + Spicy Shrimp Noodle Salad using their awesome Asian Fusion Sweet Spicy Rub and Vietnamese Sweet Chili Hot sauce.
This dish is an absolute flavor bomb!!! Featuring spicy grilled shrimp, served over rice noodles sauteed with baby kale and cilantro bathed in a sweet chili sauce.
First I sprinkled the spice rub on the shrimp and let it sit in the fridge for about 15 minutes to infuse the flavors. I grilled the shrimp in a grill pan for about 5 minutes until the shrimp were cooked through and had nice grill marks.
Then I sautéed the Shirataki noodles with the Sweet Chili Sauce, kale and cilantro for about 5 minutes or so until the kale was wilted.
To serve I added some pomegranate seeds for some juicy fruity flavor, and some chopped macadamia nuts for extra crunch, and additional cilantro and chopped chives for garnish.
Serious Foodie, based in St Pete Florida, has a great line of other sauces and rubs too. They created each of their sauces and rubs based on places they have traveled to; featuring the flavors and ingredients from the regions and from the chefs that have shared their secrets with them. You can find their product at over 500 stores in the U.S and online! Check out their website for more info and great ideas for more recipes!
Sooooo easy and so delish… only serious foodies will understand!
The dish is an absolute flavor bomb featuring spicy grilled shrimp, served over rice noodles sauteed with baby kale and cilantro bathed in the sweet chili sauce.Â
To serve top with pomegranate seeds for juicy, fruity flavor, chopped macadamia nuts for extra crunch, additional cilantro and chopped chives for garnish.Â
Ingredients
- Cooking spray
- 1 pound jumbo shrimp, peeled and deveined
- 1 tablespoon Serious Foodie Spice rub
- 1 package Shirataki noodles, rinsed and drained
- 1/4 cup Serious Foodie Sweet Chile Sauce
- 2 handfuls baby kale
- 2 tablespoons chopped fresh cilantro, divided
- 1/4 cup macadamia nuts, chopped
- 1/4 cup pomegranate arils
- 1 teaspoon minced chives
Instructions
- Spray a grill pan with cooking spray and heat to medium-high heat.
- Sprinkle Serious Foodie rub on the shrimp and cook on the grill for 6 minutes, flipping halfway. Remove from the grill and set aside.
- Heat a large saucepan over medium heat and add shirataki noodles, stir fry for a minute.
- Add the Serious Foodie Sweet Chile Sauce and stir to coat.
- Mix in the baby kale and 1 tablespoon of cilantro and cook until the kale is slightly wilted.
- Stir the shrimp back in to the noodle mixture and add additional sauce if desired.
- Serve on a platter and garnish with additional cilantro, macadamia nuts, pomegranate arils, and minced chives.
Notes
Feel free to sub glass noodles, rice noodles, soba noodle or spaghetti in place of the Shirataki noodles. You can also serve over quinoa or brown or white rice too!
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