Udon and Shrimp Salad
Brighten up your mealtime with this refreshing Udon and Shrimp Salad—a vibrant fusion of flavors and textures that’s as satisfying as it is healthy. Tender udon noodles serve as the base, perfectly complemented by succulent pan-seared shrimp, crisp julienned vegetables like cucumber, carrot, and red bell pepper, and a zesty sesame-soy dressing that ties it all together. Toasted sesame seeds and optional fresh cilantro add an aromatic finishing touch to this versatile dish. Whether served immediately or chilled for a cool, refreshing bite, this 30-minute recipe is perfect for a quick lunch, light dinner, or even meal prep. Packed with protein, fresh veggies, and Asian-inspired flavors, this salad is a must-try for noodle lovers and seafood enthusiasts alike!
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Recipe Information
Ingredients
- 8 oz Udon noodles
- 12 large Shrimp (peeled and deveined)
- 1 medium Cucumber
- 1 medium Carrot
- 1 medium Red bell pepper
- 2 stalks Scallions
- 3 tbsp Soy sauce
- 1.5 tbsp Sesame oil
- 1.5 tbsp Rice vinegar
- 1 tsp Honey
- 1 clove Garlic (minced)
- 1 tbsp Sesame seeds (toasted)
- 0.25 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Olive oil
- 2 tbsp Fresh cilantro (optional, chopped)
Instructions
Bring a large pot of water to a boil and cook the udon noodles according to the package instructions. Once cooked, drain the noodles and rinse under cold water to stop cooking. Set aside.
Heat olive oil in a large skillet over medium heat. Add the shrimp, season with salt and black pepper, and cook for 2-3 minutes per side or until pink and opaque. Remove from heat and let cool slightly.
Cut the cucumber, carrot, and red bell pepper into thin matchsticks or julienne strips. Thinly slice the scallions and set all vegetables aside.
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, minced garlic, and a pinch of black pepper to prepare the dressing.
In a large mixing bowl, combine the cooled udon noodles, cooked shrimp, and prepared vegetables. Pour the dressing over the mixture and toss to coat evenly.
Sprinkle toasted sesame seeds and optional chopped cilantro over the top for garnish.
Serve immediately, or refrigerate for 30 minutes if you prefer the salad chilled. Enjoy!
Nutrition Facts
Calories |
892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 2710 mg | 118% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 17.3 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 234 mg | 18% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1501 mg | 32% | |
*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.
