Shrimp Cellophane Noodle Salad
Bright, refreshing, and brimming with bold flavors, this Shrimp Cellophane Noodle Salad is the perfect fusion of light textures and zesty Asian-inspired ingredients. Featuring tender glass noodles paired with succulent shrimp, crisp julienned vegetables, and a tangy lime-soy dressing, this salad strikes the perfect balance of savory, sweet, and citrusy notes. Fresh herbs like cilantro and mint add an aromatic freshness, while the optional crushed peanuts and red chili bring delightful crunch and heat. Quick to prepare in under 30 minutes, this vibrant dish is ideal for a weeknight dinner or an impressive potluck contribution. Serve chilled for an extra-refreshing culinary experience that's sure to become a warm-weather favorite! Keywords: shrimp noodle salad, glass noodle salad, Asian-inspired recipe, refreshing summer salad, quick shrimp salad recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 100 g cellophane noodles (glass noodles)
- 250 g large shrimp, peeled and deveined
- 1 cucumber, julienned
- 1 carrot, julienned
- 1 red bell pepper, thinly sliced
- 30 g cilantro leaves, chopped
- 20 g mint leaves, chopped
- 2 scallions, thinly sliced
- 3 tbsp soy sauce
- 2 tbsp lime juice
- 2 tsp fish sauce
- 1 tbsp sesame oil
- 1 tsp honey
- 2 cloves garlic, finely minced
- 1 red chili, finely sliced (optional)
- 30 g peanuts, crushed (optional)
Instructions
Place the cellophane noodles in a large bowl, cover with hot water, and let soak for 5-7 minutes or until softened. Drain and set aside.
Bring a pot of water to a boil and cook the shrimp for 2-3 minutes, or until pink and opaque. Drain and set aside to cool.
In a small bowl, whisk together the soy sauce, lime juice, fish sauce, sesame oil, honey, minced garlic, and sliced red chili (if using) to make the dressing.
In a large mixing bowl, combine the soaked and drained noodles, shrimp, cucumber, carrot, red bell pepper, chopped cilantro, mint, and scallions.
Pour the dressing over the noodle mixture and toss well to coat all ingredients evenly.
Transfer the salad to a serving platter or individual bowls. Sprinkle with crushed peanuts (if using) for added texture.
Serve immediately or chill in the refrigerator for 15-20 minutes before serving for a more refreshing dish.
Nutrition Facts
Calories |
1059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 472 mg | 158% | |
| Sodium | 4555 mg | 198% | |
| Total Carbohydrate | 125.5 g | 46% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 18.3 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1955 mg | 42% | |
*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.
