Skip to content
METRO LogoMETRO Logo

Earn AIR MILES(R)
Reward Miles(TM).
Join
the program.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
BBQ Marinated Shrimp on Rice Noodle and Green Papaya Salad https://www.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

BBQ Marinated Shrimp on Rice Noodle and Green Papaya Salad

Rate this recipe
0 Vote
2
servings
0:25
Preparation
0:25
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
Imprimer ma sélection

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.