Shrimp with lemon pepper vinaigrette
Popping by to share a easy summer recipe featuring shrimp, my favorite! There's a lot to like about shrimp, but for me it's definitely how quick it takes to cook them.
And even if you're not down to cook them, there's always shrimp cocktail, my friends. Here's the thing though, you can totally ditch the cocktail sauce and try something a little bit more semi-homemade. Lemon pepper seasoning is a seafood go-to, so this recipe is my take on the classic.
All you need to do is make a simple lemon pepper vinaigrette, kind of like a dressing for the shrimp. I like serving this with noodles to soak up more of the sauce, and rice noodles are great because they don't require boiling. Rice noodles can also be enjoyed cold so that's a win-win!
Enjoy this one.
Shrimp with lemon pepper vinaigrette
Ingredients
- 8 oz dried rice noodles
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 tablespoon dijon mustard
- .5 to 1 teaspoon freshly-cracked black pepper
- 1/4 teaspoon honey
- 5 oz. deveined, peeled, and cooked shrimp
- 5 fresh radishes
Instructions
- Bring a tea kettle full of water to a boil. Pour the boiling water over the rice noodles in a heat-safe bowl. Let the noodles “cook” for 15-20 minutes until tender. Drain them, rinse them under cold water, and set them aside to cool.
- In a bowl, whisk together the lemon juice, olive oil, dijon mustard and honey. Add a pinch fo salt and plenty of black pepper. Whisk together and add in the shrimp. Stir everything together to coat the shrimp in the lemon pepper vinaigrette.
- To serve, toss the rice noodles with the shrimp and lemon pepper vinaigrette. Thinly slice the radishes on top for color and crunch.
