Rice Noodle-Shrimp Salad

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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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 

2 1/2 cups mixed chopped herbs, such as cilantro, basil and mint

1 cup bean sprouts


  1. 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.