Cucumber And Shrimp Rice Noodle Salad Recipe

Name: Cucumber And Shrimp Rice Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 package of rice noodles; 1 pound raw shrimp, cleaned & tails removed; 2 cucumbers cut into strips; 1 cup shredded carrots; 1 cup cole slaw mix; 1 cup chopped cilantro; 1/2 cup chopped thai basil; 1/2 cup chopped mint; 5 garlic cloves minced; 2 limes; 2 teaspoons sugar; 1/2 cup water; 8 teaspoons fish sauce; 1 piece fresh ginger; 1 tablespoon sesame oil; 1 pinch salt and pepper; 1 tablespoon sesame seeds

Servings: persons

1/2 package of rice noodles
1 pound raw shrimp, cleaned & tails removed
2 cucumbers cut into strips
1 cup shredded carrots
1 cup cole slaw mix
1 cup chopped cilantro
1/2 cup chopped thai basil
1/2 cup chopped mint
5 garlic cloves minced
2 limes
2 teaspoons sugar
1/2 cup water
8 teaspoons fish sauce
1 piece fresh ginger
1 tablespoon sesame oil
1 pinch salt and pepper
1 tablespoon sesame seeds

1
lightly grease broiler pan and grill shrimp at 450 until pink (10 min). Broil last minute to brown, remove and let cool.
2
boil water and add in rice noodles. Boil only about 3-5 minutes until noodles are soft. strain and rinse with cool water. Add sesame oil, toss and set aside.
3
in a food processor, mince up the ginger. Add garlic, the juice from the limes, fish sauce, sugar and water and blend.
4
In a mixing bowl, put noodles, shrimp, most of the cucumbers (save a little for top), carrots, slaw, sesame seeds (save a little for top), mint, basil and most of the cilantro (save a little for the top) and toss. Add in sauce gradually until you are satisfied and toss again. Put in decorative bowl and garnish with remaining cucumber, sesame seeds and cilantro

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 package of rice noodles, 1 pound raw shrimp, cleaned & tails removed, 2 cucumbers cut into strips, 1 cup shredded carrots, and more.

Yes, Cucumber And Shrimp Rice Noodle Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cucumber And Shrimp Rice Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions