Grilled Shrimp and Noodle Salad Recipe

Name: Grilled Shrimp and Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces flat rice noodles; 1/2 cup fresh lime juice; 1/3 cup fish sauce; 1/2 cup packed light brown sugar; 2 cloves garlic, finely chopped; 1 to 2 teaspoons Asian chili sauce (such as Sriracha); 1 pound medium-large shrimp, peeled and deveined; 1 medium bunch asparagus, trimmed; 5 ounces shiitake mushrooms, trimmed; 1 medium carrot, shredded; 1/2 cup fresh cilantro

Servings: persons

14 ounces flat rice noodles
1/2 cup fresh lime juice
1/3 cup fish sauce
1/2 cup packed light brown sugar
2 cloves garlic, finely chopped
1 to 2 teaspoons Asian chili sauce (such as Sriracha)
1 pound medium-large shrimp, peeled and deveined
1 medium bunch asparagus, trimmed
5 ounces shiitake mushrooms, trimmed
1 medium carrot, shredded
1/2 cup fresh cilantro

1
Bring a large pot of water to a boil.
2
Add the noodles and cook as the label directs; drain and rinse with cold water.
3
Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic, chili sauce and 1/3 cup water in a medium bowl.
4
Transfer 1/4 cup of the marinade to another bowl and toss with the shrimp.
5
Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl.
6
Let the shrimp and vegetables marinate 10 minutes at room temperature.
7
Toss the noodles with the remaining marinade.
8
Heat a grill or grill pan to medium-high.
9
Grill the shrimp, asparagus and mushrooms until the shrimp is just cooked through and the asparagus is slightly tender, 2 to 3 minutes per side.
10
Halve the mushrooms and cut the asparagus into pieces.
11
Divide the noodles among bowls and top with the shrimp, asparagus, mushrooms, carrot and cilantro.
12
Photograph by Antonis Achilleos

623

kcal

Calories

Fat

109

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 11 ingredients. The key ingredients include: 14 ounces flat rice noodles, 1/2 cup fresh lime juice, 1/3 cup fish sauce, 1/2 cup packed light brown sugar, and more.

Yes, Grilled Shrimp and 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!

Grilled Shrimp and Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions