Thai Ginger Shrimp Recipe

Marinate Shrimp

In a medium bowl combine grated ginger, minced garlic, soy sauce, fish sauce, lime juice, brown sugar, sesame oil, neutral oil, and black pepper. Add the shrimp and toss to coat. Marinate in the refrigerator for 15–25 minutes (no longer than 30 minutes to avoid textural changes).

Sear Shrimp

Heat a large cast-iron skillet or heavy sauté pan over medium-high heat until very hot. Add a 1/2 teaspoon neutral oil and swirl. Working in one layer, add shrimp and sear 1.5–2 minutes per side until opaque with a lightly smoky sear. Remove shrimp to a plate and tent loosely with foil. If you prefer a smoky char, finish briefly on a hot grill for 30–60 seconds per side.

Bring 8 cups salted water to a full boil. Add sweet potato glass noodles and cook according to package instructions (typically 6–8 minutes) until tender but slightly chewy. Stir occasionally to prevent sticking. Drain well and rinse under cold water to stop cooking. Toss noodles with 1 teaspoon neutral oil and set aside in a covered bowl to keep moist.

Optional seasoning: toss noodles with a tablespoon of the ginger lime vinaigrette (reserve most for the slaw) if you want them lightly flavored before assembling.

Preheat a grill or grill pan to medium-high heat. Brush pineapple slices lightly with neutral oil. Grill pineapple 2–3 minutes per side until caramelized and grill marks form. Remove and cut into bite-size chunks or wedges.

While the pineapple grills, prepare cucumber slices, halved tomatoes, sliced avocado, and pick/roughly chop the thai basil leaves. Lightly toast cashews in a dry skillet over medium heat for 2–3 minutes, stirring, until fragrant — watch carefully to prevent burning.

In a large bowl combine shredded green and red cabbage, carrot, red bell pepper, and sliced green onion. Pour 2–3 tablespoons of the ginger lime vinaigrette over the slaw and toss until evenly coated. Let sit 5–10 minutes for flavors to meld; taste and adjust seasoning with salt or more vinaigrette as needed.

In a small jar or bowl whisk together grated ginger, lime juice, rice vinegar, honey, neutral oil, sesame oil, fish sauce, chile (if using), salt, and pepper until emulsified. Taste and adjust: add more honey if you want sweeter, more lime for acidity, or more fish sauce for saltiness. Keep 1–2 tablespoons reserved for tossing the glass noodles if desired.

Divide the sweet potato glass noodles among 4 bowls (serving is for 4). Top noodles with a generous handful of dressed vegetable slaw on one side.

Arrange grilled pineapple chunks, cucumber slices, halved strawberry tomatoes, avocado slices, and seared shrimp around the noodles in separate sections for visual appeal.

Scatter fresh thai basil leaves and chopped toasted cashews over the bowls. Drizzle each bowl with additional ginger lime vinaigrette to taste (about 1–2 tablespoons per bowl). Sprinkle toasted sesame seeds if using and serve with lime wedges.

Serve immediately while shrimp are warm. Leftover components (vinaigrette, noodles, slaw) store separately in airtight containers for up to 2 days; combine and reheat shrimp briefly before serving.