Rice Noodle-Shrimp Salad

Total Time:
35 min
20 min
15 min

4 servings

  • 8 ounces vermicelli rice noodles
  • 1/4 cup plus 2 teaspoons fish sauce
  • 2 limes (1 zested, both juiced)
  • 3 tablespoons vegetable oil
  • 1/2 jalapeno pepper, thinly sliced (remove seeds for less heat)
  • 1 tablespoon sugar
  • 2 cloves garlic, grated
  • 1 pound large shrimp, peeled and deveined
  • 1 romaine lettuce heart, thinly sliced
  • 2 medium carrots, coarsely grated
  • 2 1/2 cups mixed chopped herbs, such as cilantro, basil and mint
  • 1 cup bean sprouts
  • Cook the rice noodles as the label directs; drain and rinse under cold water to cool, then snip into smaller pieces with kitchen shears.

  • Meanwhile, make the dressing: Whisk 1/4 cup fish sauce, the juice of 1 lime, 2 tablespoons vegetable oil, the jalapeno, sugar, half of the garlic and 1/2 cup water in a small bowl; set aside.

  • Preheat a grill or grill pan to medium high. Combine the zest and juice of the remaining lime and the remaining garlic, 1 tablespoon vegetable oil and 2 teaspoons fish sauce in a medium bowl. Add the shrimp and toss to coat. Grill the shrimp until lightly charred and opaque, about 2 minutes per side.

  • Toss the noodles, romaine, carrots, herbs and bean sprouts in a large bowl. Gradually add enough of the dressing to coat; toss. Divide among bowls and top with the shrimp. Drizzle with the dressing.

  • Per serving: Calories 475; Fat 13 g (Saturated 2 g); Cholesterol 172 mg; Sodium 1,938 mg; Carbohydrate 60 g; Fiber 4 g; Protein 29 g

  • Photograph by Johnny Miller

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    San Francisco Pilaf