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Rice Noodle Shrimp Salad Recipe

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Asian RiceNoodle Shrimp Salad Recipe
Asian RiceNoodle Shrimp Salad Recipe from rockinmama.net

Description

This rice noodle shrimp salad is a light and refreshing dish that is perfect for any occasion. It is a great option for a quick and easy lunch or dinner, and it is also perfect for serving at a summer barbecue or potluck. The dish is full of fresh, crisp vegetables and succulent shrimp, all tossed in a zesty dressing that will leave your taste buds singing.

Prep Time

The prep time for this dish is approximately 15-20 minutes.

Cook Time

There is no cooking required for this dish, which makes it a great option for hot summer days when you don't want to heat up the kitchen.

Ingredients

  • 8 oz rice noodles
  • 1 lb shrimp, peeled and deveined
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 cucumber, thinly sliced
  • 1 carrot, shredded
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup peanuts, chopped
  • 1/4 cup fish sauce
  • 1/4 cup lime juice
  • 2 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp red pepper flakes

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Cutting board
  • Sharp knife

Method

  1. Bring a large pot of water to a boil. Add the rice noodles and cook for 3-4 minutes, or until tender. Drain the noodles in a colander and rinse with cold water to stop the cooking process.
  2. In a small mixing bowl, whisk together the fish sauce, lime juice, honey, garlic, and red pepper flakes. Set aside.
  3. In a large mixing bowl, combine the cooked rice noodles, shrimp, bell peppers, cucumber, carrot, cilantro, and mint.
  4. Pour the dressing over the salad and toss to combine.
  5. Sprinkle the chopped peanuts over the top of the salad.
  6. Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
  7. Serve chilled and enjoy!

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. If you are making it ahead of time, wait to add the peanuts until just before serving so that they stay crunchy.

Nutrition Info

This recipe makes approximately 4 servings. Each serving contains:
  • Calories: 325
  • Protein: 27 g
  • Fat: 5 g
  • Carbohydrates: 46 g
  • Fiber: 3 g
  • Sugar: 15 g

Recipe Tips

  • If you don't like shrimp, you can substitute chicken or tofu instead.
  • You can also add other vegetables to the salad, such as snap peas, bean sprouts, or edamame.
  • If you want to make the salad more filling, you can add cooked soba noodles or quinoa.
  • If you like a little heat, you can add more red pepper flakes to the dressing.
  • If you are serving the salad at a potluck or barbecue, you can pack it into individual mason jars for a cute and portable presentation.

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