Grilled Shrimp and Eggplant Summer Noodle Bowls
This tasty noodle bowl can be made almost completely outdoors; it only needs one small pot of boiling water… which you may be able to heat on your grill.
- 1/3 Cup apricot fruit spread
- 1/4 Cup ketchup
- 3 Tablespoons soy sauce
- 2 limes
- Cooking spray or vegetable oil, for the grill
- 1 eggplant, cut into 1-inch chunks
- 1 Pound large shrimp, peeled, deveined, and tails removed
- One 8-ounce package pad-thai-style brown rice noodles
- 2 Cups shredded carrots
- 1/2 Cup sliced scallions
- 1/4 Cup chopped fresh basil, cilantro, and/or mint leaves
Soak skewers (if wooden) in water for at least 30 minutes.
In a small bowl, whisk together the fruit spread, ketchup, soy sauce, and the juice of 1 lime. Transfer 1/3 cup of the mixture to a large bowl and set aside.
Oil a grill and preheat on medium-high heat. Skewer the eggplant and shrimp onto separate skewers. Brush the eggplant and then shrimp on both sides with the remaining sauce mixture in the small bowl until well coated.
Grill the eggplant, covered, until browned and tender, turning halfway through, 4-8 minutes. Grill the shrimp, covered, until golden brown and cooked through, turning halfway through, 3-5 minutes. Remove the eggplant and shrimp from the skewers and add to the large bowl with the reserved 1/3 cup sauce mixture.
Meanwhile, prepare the rice noodles according to the package directions and add to the eggplant and shrimp. Add the carrots, scallions, and herbs. Toss to combine, gently separating the noodles to coat evenly. Serve the remaining lime in wedges on the side.