Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
BBQ Marinated Shrimp on Rice Noodle and Green Papaya Salad
2018-06-21
https://api2.metro.ca/userfiles/image/recipes/crevettes-marinees-bbq-salade-nouilles-riz-papaye-verte-10856.jpg
PT25M
PT25M
PT50M
Using a mandolin, knife or grater, thinly slice the papaya and the carrot.Place them in iced water for 15 minutes.Remove from water and pat dry with a towel.Meanwhile, bring a large quantity of water to a boil and cook the rice noodles 3-4 minutes. Drain.Peel the shrimp and toss with barbecue sauce and sesame oil. Salt and pepper.Cook in a pan over medium heat until shrimp turn pink about 3-5 minutes.In a large bowl, mix the papaya, the carrot and the rest of the ingredients except for the herbs.Serve noodles in bowls, top with salad and barbecue shrimp.Add all the sauce from the shrimp pan into the noodle bowl.Garnish with chopped fresh herbs.
2
0
0
0
0
40 g peanuts
4 g basil
1 carrots
250 g shrimps
1/4 cup (60 mL) water
1 tsp. (5 mL) ground ginger
2 Tbsp. (30 mL) white sesame seeds
1 Tbsp. (15 mL) sesame oil
1 lime
4 g mint
2 Tbsp. (30 mL) honey
1/2 green papaya
1/4 cup (60 mL) BBQ sauce
2 Tbsp. (30 mL) fish sauce
200 g rice vermicelli
1 Tbsp. (15 mL) rice vinegar
BBQ Marinated Shrimp on Rice Noodle and Green Papaya Salad
2
servings
0:25
Preparation
0:25
COOKING
0:50
TOTAL TIME
Ingredients
-
40 g
peanuts
-
4 g
basil
-
1
carrots
-
250 g
shrimps
-
1/4 cup
(60 mL)water
-
1 tsp.
(5 mL)ground ginger
-
2 Tbsp.
(30 mL)white sesame seeds
-
1 Tbsp.
(15 mL)sesame oil
-
1
lime
-
4 g
mint
-
2 Tbsp.
(30 mL)honey
-
1/2
green papaya
-
1/4 cup
(60 mL)BBQ sauce
-
2 Tbsp.
(30 mL)fish sauce
-
200 g
rice vermicelli
-
1 Tbsp.
(15 mL)rice vinegar
Preparation
Using a mandolin, knife or grater, thinly slice the papaya and the carrot.
Place them in iced water for 15 minutes.
Remove from water and pat dry with a towel.
Meanwhile, bring a large quantity of water to a boil and cook the rice noodles 3-4 minutes. Drain.
Peel the shrimp and toss with barbecue sauce and sesame oil. Salt and pepper.
Cook in a pan over medium heat until shrimp turn pink about 3-5 minutes.
In a large bowl, mix the papaya, the carrot and the rest of the ingredients except for the herbs.
Serve noodles in bowls, top with salad and barbecue shrimp.
Add all the sauce from the shrimp pan into the noodle bowl.
Garnish with chopped fresh herbs.
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
