Rice Noodle-Shrimp Salad Recipe

Name: Rice Noodle-Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces vermicelli rice noodles; 1/4 cup plus 2 teaspoons fish sauce; 2 limes (1 zested, both juiced); 3 tablespoons vegetable oil; 1/2 jalapeno pepper, thinly sliced (remove seeds for less heat); 1 tablespoon sugar; 2 cloves garlic, grated; 1 pound large shrimp, peeled and deveined; 1 romaine lettuce heart, thinly sliced; 2 medium carrots, coarsely grated; 2 1/2 cups mixed chopped herbs, such as cilantro, basil and mint; 1 cup bean sprouts

Servings: persons

8 ounces vermicelli rice noodles
1/4 cup plus 2 teaspoons fish sauce
2 limes (1 zested, both juiced)
3 tablespoons vegetable oil
1/2 jalapeno pepper, thinly sliced (remove seeds for less heat)
1 tablespoon sugar
2 cloves garlic, grated
1 pound large shrimp, peeled and deveined
1 romaine lettuce heart, thinly sliced
2 medium carrots, coarsely grated
2 1/2 cups mixed chopped herbs, such as cilantro, basil and mint
1 cup bean sprouts

1
Cook the rice noodles as the label directs; drain and rinse under cold water to cool, then snip into smaller pieces with kitchen shears.
2
Meanwhile, make the dressing: Whisk 1/4 cup fish sauce, the juice of 1 lime, 2 tablespoons vegetable oil, the jalapeno, sugar, half of the garlic and 1/2 cup water in a small bowl; set aside.
3
Preheat a grill or grill pan to medium high.
4
Combine the zest and juice of the remaining lime and the remaining garlic, 1 tablespoon vegetable oil and 2 teaspoons fish sauce in a medium bowl.
5
Add the shrimp and toss to coat.
6
Grill the shrimp until lightly charred and opaque, about 2 minutes per side.
7
Toss the noodles, romaine, carrots, herbs and bean sprouts in a large bowl.
8
Gradually add enough of the dressing to coat; toss.
9
Divide among bowls and top with the shrimp.
10
Drizzle with the dressing.
11
Per serving: Calories 475; Fat 13 g (Saturated 2 g); Cholesterol 172 mg; Sodium 1,938 mg; Carbohydrate 60 g; Fiber 4 g; Protein 29 g
12
Photograph by Johnny Miller

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 8 ounces vermicelli rice noodles, 1/4 cup plus 2 teaspoons fish sauce, 2 limes (1 zested, both juiced), 3 tablespoons vegetable oil, and more.

Yes, Rice Noodle-Shrimp 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.

Rice Noodle-Shrimp Salad

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