Rice Noodle Salad with Shrimp

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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3 tablespoons sugar

1/3 cup fresh lime juice (from 4 limes), plus wedges for serving

2 large cloves garlic, grated

1 red Thai bird or serrano chile pepper, thinly sliced (remove seeds for less heat)

1 tablespoon fish sauce

2 tablespoons vegetable oil

12 ounces large shrimp (about 16), peeled and deveined, tails intact

1 8.8-ounce package thin rice noodles

1/2 head red leaf lettuce, thinly sliced

2 large carrots, grated (about 2 cups)

1/2 English cucumber, halved lengthwise and thinly sliced

1 cup roughly chopped fresh cilantro and/or mint


  1. Bring a large pot of water to a boil. Meanwhile, combine the sugar and 2 tablespoons hot water in a large bowl and stir until dissolved. Stir in the lime juice, garlic, chile and fish sauce; transfer 2 tablespoons of the dressing to a medium bowl and whisk in the vegetable oil. Add the shrimp and toss to coat; set aside.
  2. Add the rice noodles to the boiling water and cook as the label directs; drain, rinse with cold water and shake off the excess liquid. Add the noodles to the bowl with the remaining dressing; add the lettuce, carrots, cucumber and herbs and toss to coat.
  3. Heat a grill pan over medium-high heat. Grill the shrimp until charred and cooked through, 2 to 3 minutes per side. Arrange over the noodles; serve with lime wedges.
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