Green Curry Shrimp & Vermicelli Bowl

 Pile on the servings of veggies with this beautiful noodle bowl.  A simple green curry adds tons of rich flavors to the crisp and colorful veggies, and simple broiled shrimp.

Ingredients

• Makes 4 servings
• 24 large shrimp (peeled and deveined with tail on)
• 8 oz thin rice noodles (Vermicelli style)
• 8 cups mixed greens (or chopped romaine lettuce)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 cups jicama (chopped into matchsticks)
• ½ English cucumber, sliced into coins
• ½ cup salted, chopped cashews
• ½ cup fresh cilantro, roughly chopped
• 1 cup prepared green curry or green curry-simmer sauce (or similar)
• 2 limes, halved

Preparation

• Cook the noodles according to the instructions on the package. Drain and rinse with cold water to prevent from sticking.  Gently pat with paper towel to remove moisture.
• Heat oven to Hi Broil. Toss the shrimp with a small amount of olive oil, salt, and pepper.  Place on a baking sheet and broil 90 seconds to 2 minutes per side (until golden on the outside and just cooked through).
• Divide the greens or lettuce among 4 large bowls. Arrange the red and yellow bell peppers, jicama, and cucumber among the 4 bowls.
• Place one-quarter of the noodles, along with 6 shrimp on each bowl. Drizzle ¼ cup of the curry sauce over the shrimp and noodles.
• Scatter the cilantro and cashews over the top of the bowls for garnish.
• Serve each with ½ lime squeezed over the top.