Make soy-marinated shrimp and turn the leftovers into hoagies and tacos

Chef Judy Joo marinates shrimp in soy and ginger and serves them with soba noodles, tucked into tacos and on hearty hoagies.

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/ Source: TODAY
By Judy Joo

Shrimp is one of those versatile ingredients that can do it all. It's quick-cooking, affordable, fantastic fresh or frozen and makes for amazing leftovers. Chef Judy Joo is joining TODAY to share her go-to shrimp recipe that can be used to make three different dishes: shrimp with soba noodles, shrimp tacos and shrimp hoagies.

Shrimp don't need much dressing up to be tasty. Here, a simple marinade and quick sauté yields a deeply flavorful and perfectly cooked result. The crunchy broccolini and earthy soba noodles are a great complement to the sweet and savory shrimp.

I love these tacos because they're insanely flavorful: The ginger-soy shrimp, fresh cilantro, spicy chiles and tart lime juice all blend together beautifully.

This dish is inspired by a few different famous sandwiches. It has some elements of a po' boy, it's a bit like a banh mi and is sort of similar to a submarine sandwich — great separately but even better together.

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