Shrimp and Broccoli Noodle Salad 30 Minutes or Less
Elevate your weeknight dinner game with this vibrant Shrimp and Broccoli Noodle Salad, ready in 30 minutes or less! Bursting with fresh, bold flavors, this recipe features tender shrimp, crisp broccoli florets, and silky rice noodles tossed in a tangy soy-lime dressing sweetened with a touch of honey. Infused with aromatic ginger, garlic, and sesame oil, every bite delivers a delightful mix of savory, citrusy, and nutty notes. Light yet satisfying, this versatile dish is perfect for busy evenings and can be served warm or at room temperature. The addition of scallions, cilantro, and a sprinkle of sesame seeds adds a refreshing finish and irresistible crunch. Quick, healthy, and packed with flavor, this noodle salad is sure to become a family favorite!
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Recipe Information
Ingredients
- 12 large pieces Shrimp (peeled and deveined)
- 2 cups Broccoli florets
- 6 ounces Rice noodles
- 3 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 2 tablespoons Lime juice
- 1 tablespoon Honey
- 1 clove Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 Scallions (sliced)
- 2 tablespoons Cilantro (chopped)
- 1 tablespoon Sesame seeds
- 1 tablespoon Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Bring a pot of water to boil and cook the rice noodles according to the package instructions. Once cooked, rinse under cold water, drain, and set aside.
Meanwhile, heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil.
Season the shrimp with a pinch of salt and black pepper. Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until pink and fully cooked. Remove from the skillet and set aside.
In the same skillet, add the broccoli florets along with 1-2 tablespoons of water. Sauté for 4-5 minutes until tender but still crisp. Remove from the skillet and set aside.
Prepare the dressing by whisking together soy sauce, sesame oil, lime juice, honey, minced garlic, and grated ginger in a small bowl.
In a large mixing bowl, combine the cooked rice noodles, shrimp, broccoli, sliced scallions, and chopped cilantro.
Pour the dressing over the salad and toss everything together until well coated.
Sprinkle sesame seeds over the top for garnish and serve the noodle salad immediately, either warm or at room temperature.
Nutrition Facts
Calories |
249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 910 mg | 40% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.3 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 256 mg | 5% | |
*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.
