Recipe adapted from Paul C. Reilly, Beast + Bottle, Denver, CO
Category: Main Dish
Cuisine: not set
For the Marinade:
1/3 up tahini
3 tablespoons soy sauce
2 tablespoons dark sesame oil plus more to taste
2 tablespoons sugar
1 tablespoon rice wine vinegar plus more to taste
1 tablespoon grated ginger (3-inch piece ginger)
1/2 teaspoon freshly ground black pepper
1 teaspoon Sriracha plus more to taste
1/4 cup water
1 pound medium shrimp peeled and deveined
2 teaspoons canola oil divided
1 teaspoon kosher salt
For the Soba Salad:
1 ripe mango halved and scored
3 plum tomatoes halved and seeded
Kosher salt and black pepper to taste
12 ounces buckwheat soba noodles
1/2 cup thinly sliced scallion (green and white parts) divided
1/3 up torn basil
1 tablespoon toasted sesame seeds divided
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