Mint and Cilantro Shrimp With Soba Noodles
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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 prepare it ahead and chill it, then tote it along on a picnic with some crusty rolls and a bottle of Chardonnay.
You can also use the sauce as a dip for seared scallops. Soba noodles are found in the Asian aisle of well-stocked markets.
Place 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.
Pour half into a large bowl, add the shrimp and marinate for 10 minutes. Reserve the remaining half of the marinade for the noodles.
Meanwhile, 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.
Heat 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.
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