Tangy Shrimp Noodle Salad
Dive into a bowl of zesty freshness with this vibrant Tangy Shrimp Noodle Salad! Bursting with succulent shrimp, crisp julienned veggies, and soft, silky rice noodles, this recipe is elevated by a bright and flavorful dressing made with soy sauce, lime juice, and a hint of honey. Fresh cilantro, mint, and a touch of red chili add an herby kick and gentle heat, while a sprinkle of chopped peanuts provides the perfect crunchy finish. Ready in just 30 minutes, this refreshing salad is ideal for a quick lunch, light dinner, or as a chilled make-ahead option on warmer days. Packed with bold flavors and wholesome textures, this tangy noodle salad is a show-stopping dish that’s as healthy as it is satisfying.
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Recipe Information
Ingredients
- 300 grams Shrimp (peeled and deveined)
- 200 grams Rice noodles (thin)
- 1 large Carrots (julienned)
- 1 large Cucumber (julienned)
- 1 medium Red bell pepper (sliced thinly)
- 20 grams Fresh cilantro (chopped)
- 10 grams Fresh mint leaves (chopped)
- 30 grams Peanuts (roughly chopped)
- 3 tablespoons Soy sauce
- 3 tablespoons Lime juice
- 1 teaspoon Fish sauce
- 2 tablespoons Rice vinegar
- 2 tablespoons Honey
- 2 teaspoons Sesame oil
- 2 cloves Garlic (minced)
- 1 small Fresh red chili (finely sliced, optional)
Instructions
Cook the rice noodles according to the package instructions. Drain, rinse under cold water, and set aside.
In a small bowl, whisk together the soy sauce, lime juice, fish sauce, rice vinegar, honey, sesame oil, minced garlic, and sliced chili if using. This will serve as your tangy dressing.
Heat a non-stick skillet over medium heat. Cook the shrimp for 2-3 minutes per side, or until pink and fully cooked. Remove from heat and set aside to cool.
In a large salad bowl, combine the cooked noodles, julienned carrots, cucumber, red bell pepper, chopped cilantro, mint leaves, and cooked shrimp.
Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
Top with the roughly chopped peanuts for added crunch.
Serve immediately as a refreshing meal or chill in the refrigerator for 20 minutes if you prefer it colder.
Nutrition Facts
Calories |
314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 913 mg | 40% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 13.2 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 648 mg | 14% | |
*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.
