Grilled Shrimp and Noodle Salad
Elevate your next meal with this vibrant and refreshing Grilled Shrimp and Noodle Salad, a perfect fusion of smoky, tangy, and sweet flavors. Featuring succulent grilled shrimp seasoned to perfection, tender rice noodles, and a medley of crisp, colorful vegetables like cucumber, carrot, and red bell pepper, this dish is a feast for both the eyes and the palate. Tossed in a zesty homemade dressing made with soy sauce, lime juice, fish sauce, honey, and aromatic ginger, every bite bursts with bright, bold flavors. Fresh herbs like cilantro and mint add a fragrant touch, while toasted sesame seeds deliver a satisfying crunch. Ready in just 30 minutes, this easy salad recipe is a versatile choice for weeknight dinners, summer barbecues, or light lunches. With its combination of protein, veggies, and noodles, it’s a wholesome, crowd-pleasing dish you’ll return to time and time again.
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Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined)
- 8 ounces Rice noodles
- 2 tablespoons Vegetable oil
- 2 tablespoons Soy sauce
- 3 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Fish sauce
- 1 tablespoon Honey
- 2 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 0.5 teaspoon Chili flakes
- 1 medium-sized Cucumber (thinly sliced)
- 1 medium-sized Carrot (julienned)
- 1 medium-sized Red bell pepper (thinly sliced)
- 0.25 cup Fresh cilantro (chopped)
- 0.25 cup Fresh mint leaves (chopped)
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Sesame seeds (toasted, for garnish)
Instructions
Start by soaking the rice noodles in hot water according to the package instructions. Once tender, drain and rinse with cold water. Set aside.
In a small bowl, mix soy sauce, lime juice, fish sauce, honey, garlic, ginger, and chili flakes to make the dressing. Taste and adjust seasoning if necessary. Set aside.
Preheat your grill or grill pan to medium-high heat. Pat the shrimp dry with paper towels and season with salt, pepper, and 1 tablespoon of vegetable oil.
Grill the shrimp for 2-3 minutes on each side, or until they are opaque and have a nice char. Remove from heat and set aside.
In a large mixing bowl, combine the cooked and drained noodles, cucumber, carrot, red bell pepper, cilantro, and mint. Toss gently to mix.
Drizzle the prepared dressing over the noodle mixture. Toss well to ensure everything is coated evenly.
Plate the salad and top with the grilled shrimp. Sprinkle toasted sesame seeds over the top as a garnish.
Serve immediately and enjoy your Grilled Shrimp and Noodle Salad!
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 5098 mg | 222% | |
| Total Carbohydrate | 118.1 g | 43% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 36.2 g | ||
| Protein | 126.9 g | 254% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 582 mg | 45% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2884 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
