Tangy Shrimp BBQ Skewers with Sweet Potato Noodles
A tangy Korean-style shrimp BBQ skewer dish with spinach, napa cabbage and carrots, finished with kimchi and garlic, served over sweet potato noodles.
Total time
43 min
Prep
13 min
Cook
30 min
Difficulty
medium
Cuisine
Korean
Ingredients
500gshrimp
1spinach
1 cupnapa cabbage
2carrots
1 cupsweet potato noodles
2 tbspkimchi
2 tbspgarlic
3 tbspolive oil
to tastesalt and black pepper
Instructions
1
Season the shrimp and saute it over medium-high heat until well browned, about 8 minutes.
2
Add the spinach, napa cabbage and carrots, cooking until softened, about 5 minutes.
3
Stir in the kimchi and garlic for 2 minutes.
4
Cook the sweet potato noodles separately and drain.
5
Let the shrimp simmer gently for about 9 minutes so it stays tender and the flavors meld.
6
Taste and adjust the seasoning.
7
Serve hot over the sweet potato noodles, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
249
Protein
31.7g
Fat
10.9g
Carbs
7.9g
Fiber
1.9g
Sodium
207mg
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