Grilled Ginger Shrimp
on Chilled Noodle and Peanut Salad- Shrimp
- Wheat
- Soy
- Sulphites
- Peanuts
This grilled and chilled supper is super on a hot and sunny day. Creamy peanut dressing coats the cooled noodles with lots of flavour. Fire up the grill for quick-cooking shrimp skewers and charred peppers!
Ingredients
285 g
Shrimp
(Contains: Shrimp)
170 g
Spaghetti
(Contains: Wheat)
66 g
Mini Cucumber
160 g
Sweet Bell Pepper
1 unit
Green Onion
4 tbsp
Ginger-Garlic Puree
(Contains: Wheat, Soy)
2 tbsp
Soy Sauce
(Contains: Wheat, Soy, Sulphites)
1.5 tbsp
Peanut Butter
(Contains: Peanuts)
6 unit
Wooden Skewers
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce.Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Lightly oil the grill.While you prep, preheat the grill to 500°F over medium-high heat. Add spaghetti to the boiling water. Cook uncovered until tender, 10-12 min.Reserve 1/4 cup (1/2 cup) pasta water in a large bowl, then drain spaghetti. Rinse spaghetti under cold water, tossing often, until chilled, 1 min.Set aside to drain.
Meanwhile, soak skewers in water for at least 5 min.Core, then quarter pepper.Add peppers to a plate. Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper. Toss to coat. Thinly slice green onions.Cut cucumber into thin matchsticks.
Place 1 tbsp (2 tbsp) ginger sauce in a small bowl. Reserve remaining ginger sauce for dressing. Drain, rinse and pat shrimp dry with paper towels, then transfer to a plate. Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper. Toss to coat. Drain skewers, then thread shrimp onto skewers. Place assembled skewers on a plate to bring to the grill.
Bring the small bowl of ginger sauce and a silicone brush out to the grill. Add peppers to the grill. Close lid and grill, flipping once, until tender, 3-5 min per side. Return to the same plate to cool slightly.Add shrimp skewers to the grill. Close lid and grill for 1-3 min per side, until opaque.** When shrimp is almost done, brush one side with some ginger sauce from the small bowl, then flip. Grill for 30 sec, then repeat with other side. Transfer shrimp skewers to the plate with peppers.
Add peanut butter to the bowl with reserved pasta water, then whisk until smooth.Add soy sauce, remaining ginger sauce and 1 tbsp (2 tbsp) oil. Whisk to combine.When peppers have cooled enough to handle, cut into 1/4-inch slices.Add chilled noodles, cucumbers, peppers and half the green onions to bowl with peanut sauce. Season with salt and pepper, to taste, then toss to combine.
Divide noodle salad between plates. Top with shrimp skewers. (TIP: For easier eating, remove shrimp from skewers before dividing between plates. Sprinkle remaining green onions over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish's taste, especially the ginger sauce and shrimp; some found it bland and suggested adding spices or Sriracha for more kick.
- Ease of prep: While some found it quick and easy, others noted it took longer than expected and involved many steps.
- Suggestions: Consider using Asian-style noodles like soba, udon, or rice noodles instead of spaghetti for a better cold noodle experience.
- Portions: Several reviewers mentioned there were too many noodles compared to other ingredients; consider adding more vegetables for balance.
- Temperature: Some preferred serving the dish warm rather than cold; try it both ways to see which you prefer.
- Sauce: Use less pasta water for a thicker, more flavorful peanut sauce; add Sriracha or chili sauce for extra heat if desired.
