Rice Noodle Salad with Shrimp Recipe

Name: Rice Noodle Salad with Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons sugar; 1/3 cup fresh lime juice (from 4 limes), plus wedges for serving; 2 large cloves garlic, grated; 1 red Thai bird or serrano chile pepper, thinly sliced; (remove seeds for less heat); 1 tablespoon fish sauce; 2 tablespoons vegetable oil; 12 ounces large shrimp (about 16), peeled and deveined, tails intact; 1 8 .8-ounce package thin rice noodles; 1/2 head red leaf lettuce, thinly sliced; 2 large carrots, grated (about 2 cups); 1/2 English cucumber, halved lengthwise and thinly sliced; 1 cup roughly chopped fresh cilantro and/or mint

Servings: persons

3 tablespoons sugar
1/3 cup fresh lime juice (from 4 limes), plus wedges for serving
2 large cloves garlic, grated
1 red Thai bird or serrano chile pepper, thinly sliced
(remove seeds for less heat)
1 tablespoon fish sauce
2 tablespoons vegetable oil
12 ounces large shrimp (about 16), peeled and deveined, tails intact
1 8 .8-ounce package thin rice noodles
1/2 head red leaf lettuce, thinly sliced
2 large carrots, grated (about 2 cups)
1/2 English cucumber, halved lengthwise and thinly sliced
1 cup roughly chopped fresh cilantro and/or mint

1
Bring a large pot of water to a boil.
2
Meanwhile, combine the sugar and 2 tablespoons hot water in a large bowl and stir until dissolved.
3
Stir in the lime juice, garlic, chile and fish sauce; transfer 2 tablespoons of the dressing to a medium bowl and whisk in the vegetable oil.
4
Add the shrimp and toss to coat; set aside.
5
Add the rice noodles to the boiling water and cook as the label directs; drain, rinse with cold water and shake off the excess liquid.
6
Add the noodles to the bowl with the remaining dressing; add the lettuce, carrots, cucumber and herbs and toss to coat.
7
Heat a grill pan over medium-high heat.
8
Grill the shrimp until charred and cooked through, 2 to 3 minutes per side.
9
Arrange over the noodles; serve with lime wedges.
10
Photograph by Justin Walker

426

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 13 ingredients. The key ingredients include: 3 tablespoons sugar, 1/3 cup fresh lime juice (from 4 limes), plus wedges for serving, 2 large cloves garlic, grated, 1 red Thai bird or serrano chile pepper, thinly sliced, and more.

Yes, Rice Noodle Salad with Shrimp 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!

Rice Noodle Salad with Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions