Chili-Lime Shrimp with Cucumbers and Bean Threads

While there are many, many reasons we love our newest apartment- generous size, great location, beautiful kitchen, etc. etc.- there’s one feature we’ve come to value above all, and that is ~central air conditioning~. In the 12 years since we moved away from the Deep South, this is the first time we’ve had this luxury, and friends, it has been a total game changer. I don’t think I fully realized how much of a difference it made until last week, when Minneapolis had an unseasonable heat wave that put temps in the upper 90s for a full week, and I realized that despite that, I had been…comfortable. Like, hadn’t even thought about the heat all that much, except on Moose’s evening walks. And most importantly, I realized that I had been sleeping! Comfortably! Through the night! No going to sleep on top of the covers with a fan going full blast! No waking up a thousand times during the night to flip to the cooler side of the pillow! Just good old solid sleep. It’s a miracle.

Living in a temperature-controlled apartment also means that there’s no longer any need for my annual summer post complaining about cooking in a hot kitchen. However, just because I technically can take on braises and roasts during the summer now doesn’t mean that I will. (Unless Alex asks really nicely for banh mi tacos.) There’s still something about summer that makes me want quick and easy dinners that are heavy on fresh produce and bright flavors, and this is one of my favorites. Bon Appetit calls it “shrimp noodle salad,” but that name is definitely lacking in verve. I haven’t landed on what to call it, exactly, so I went with the overly descriptive title you see at the top of the page. It’s a work in progress.

This is one of those delightful recipes that requires several steps, most of which can be done more or less simultaneously. You can boil the water for the bean threads while you put together the sauce, soak the bean threads while you marinate the shrimp and slice the cucumbers, and then cook the shrimp right at the end. The most time-consuming part of this is probably peeling the shrimp, to be honest. That’s the kind of energy I’m looking for on a summer weeknight.

Although the dish looks pretty simple, and seems that way on paper, it’s got so much going on. The sauce is punchy with lime juice and fish sauce, and sliced serranos give the whole thing a little welcome heat. There’s also a bright peppery note from the fresh basil, and as if that weren’t enough, crunchy crushed peanuts on top. It’s a lot like Vietnamese Bún, but with a more Americanized sauce.

It’s just so gorgeous, I can’t stand it. Confession: I made this last night, and just looking at the pictures makes me want to make it again *right now.*

Seriously, though, I’ve gotta come up with something better to call this. Taking suggestions.

Chili-Lime Shrimp with Cucumbers and Bean Threads
adapted juuuust a little bit from Bon Appetit

⅓ cup fresh lime juice
2 tsp. honey
1 serrano chile, very thinly sliced
1 1″ piece ginger, peeled, finely grated
1 garlic clove, finely grated
1 Tbsp. plus 1½ tsp. fish sauce
4 Tbsp. extra-virgin olive oil, divided
Kosher salt
1 lb. large shrimp, peeled, deveined
6oz. bean thread (cellophane or glass) noodles (I use Dynasty brand)
1 English hothouse cucumber, halved lengthwise, thinly sliced crosswise
½ cup salted, roasted peanuts, crushed, divided
1 cup basil leaves

Stir lime juice and honey in a small bowl until honey dissolves. Mix in chile, ginger, garlic, fish sauce, and 3 Tbsp. oil; season dressing with salt. Toss shrimp and 2 Tbsp. dressing in a medium bowl to coat; let sit 10 minutes.

Meanwhile, cook noodles according to package directions. Drain and add to bowl with remaining dressing along with cucumber; toss well.

Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Pour off any liquid from shrimp and pat dry; season all over with salt. Cook shrimp, tossing occasionally, until browned and bright pink, about 5 minutes. Transfer to bowl with noodles, add basil and about half the peanuts, and toss well to combine.

Divide noodle salad among bowls and serve with the extra peanuts alongside.