1. Recipes

How to Make Grilled Shrimp and Rice Noodle Salad - A Step-by-Step Guide

Grilled shrimp and rice noodle salad is a refreshing and satisfying dish that perfectly captures the flavors of summer. This vibrant salad is a wonderful combination of spicy grilled shrimp, tender rice noodles, and crisp, crunchy vegetables, all bathed in a flavorful and tangy dressing. It's the ideal meal for warm evenings or lazy weekend lunches, when you want something light and zesty, yet substantial and filling.

The beauty of this dish lies in its simplicity, and the fact that i...

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Ingredients

  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon grated lime zest
  • ½ (16 ounce) package dry rice stick noodles
  • ¼ cup lime juice
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 teaspoon grated lime zest
  • ½ teaspoon anchovy paste
  • ¼ teaspoon hot pepper sauce
  • 1 ½ cups diced fresh peaches
  • 1 cup shredded napa cabbage
  • 2 carrots, shredded
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons chopped fresh basil
  • 2 cloves garlic, minced
  • 16 cherry tomatoes
  • 6 skewers

Information

  • Prep Time: 45 mins
  • Cook Time: 10 mins
  • Total Time: 55 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat grill for medium heat and lightly oil the grate.
  • Combine shrimp, 1 tablespoon soy sauce, and lime zest in a bowl. Allow shrimp to marinate at room temperature while preparing remaining ingredients.
  • Bring a large pot of water to a boil. Add rice stick noodles to boiling water and remove from heat. Cook until noodles have cooked through, but are still firm to the bite, 3 to 5 minutes. Rinse will cold water until chilled; drain well.
  • Whisk lime juice, remaining 3 tablespoons soy sauce, honey, sesame oil, remaining 1 teaspoon lime zest, anchovy paste, and hot pepper sauce in a large bowl. Add peaches, cabbage, carrots, cilantro, basil, and garlic and toss to coat. Stir rice noodles into vegetable mixture until combined; set aside.
  • Thread about 8 shrimp on 4 wooden skewer by piercing shrimp through the tail and the upper body. Pierce cherry tomatoes onto remaining 2 skewers.
  • Place shrimp and tomato skewers on preheated grill. Cook tomatoes until they begin to split, about 3 minutes per side; transfer to a platter. Continue to cook shrimp until they are bright pink on the outside and is no longer transparent in the center, 2 to 3 minutes more. Remove tomatoes and shrimp from skewers.
  • Transfer noodle salad to a large platter. Surround salad with tomatoes and shrimp; drizzle any remaining lime dressing over shrimp.

    • Nutrition

    437 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 173mg
    • Sodium: 851mg
    • Total Carbohydrate: 73g
    • Dietary Fiber: 4g
    • Total Sugars: 18g
    • Protein: 25g
    • Vitamin C: 50mg
    • Calcium: 114mg
    • Iron: 6mg
    • Potassium: 553mg

    Categories

    Appetizer recipes
    Main recipes
    Salad recipes
    Seafood recipes
    Rice noodle recipes