If you want to try a refreshing and healthy meal, rice noodle shrimp salad is a perfect choice for you. Featuring the unique texture of rice noodles, the succulent flavor of succulent shrimp, and a medley of crunchy vegetables, this dish is sure to tantalize your taste buds and leave you feeling satisfied. The light and tangy dressing, made with a harmonious blend of lime juice, fish sauce, and herbs, further elevates the dish by adding a burst of vibrant flavor. Whether you are a long-time enthusiast of Asian cuisine or simply seeking a delightful and nutritious meal, this rice noodle shrimp salad is an absolute must-try.
Let's cook with our recipes!
RICE-STICK NOODLE SALAD WITH VIETNAMESE SHRIMP
Steps:
- Make dressing:
- In a bowl stir together all dressing ingredients until sugar is dissolved. Chill dressing, covered, 1 hour.
- Shell and devein shrimp. In a large saucepan of salted boiling water cook shrimp with lemon 2 minutes, or until just cooked through. In a colander drain shrimp and rinse under cold water to stop cooking. Halve shrimp lengthwise.
- Halve cucumber lengthwise and seed. Cut cucumber halves and scallions crosswise into 2 1/2-inch pieces and cut pieces lengthwise into julienne strips.
- In a bowl soak noodles in hot water to cover 15 minutes to soften. While noodles are soaking, in a 6-quart kettle bring 3 1/2 quarts salted water to a boil. Drain noodles in colander and cook in boiling water 45 seconds, or until just tender. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles well and with scissors cut into 4-inch lengths.
- Divide noodles, shrimp, vegetables, and dressing among 4 bowls and sprinkle with herbs and peanuts. To eat, pull herbs from sprigs and toss with noodles.
RICE NOODLE SALAD WITH SHRIMP
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
BROILED COCONUT-AND-LIME-CRUSTED SHRIMP WITH RICE-NOODLE SALAD
Hot pepper jelly may be a southern staple, but here it lends mild heat and sweetness to this Asian-inspired shrimp-and-noodle dish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 12
Steps:
- Preheat broiler with rack 6 inches from heating element. Cover noodles with boiling water in a bowl; let stand 10 minutes.
- Combine panko, lime zest, and coconut in another bowl. In a third bowl, beat eggs; season eggs and panko with salt and pepper. Dip shrimp in eggs, then panko; press to adhere. Place on a rimmed baking sheet. Rinse noodles under cold water; drain. Toss with lime juice, romaine, radishes, chile, and jelly. Season with salt and pepper. Broil shrimp 2 minutes. Flip; broil until browned in places, 2 to 3 minutes more. Serve, over salad with avocado.
RICE NOODLE-SHRIMP SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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.
SOUTHEAST ASIAN SHRIMP AND RICE NOODLE SALAD
Steps:
- In a small dish, mix together the dressing ingredients. Taste and adjust seasonings as needed, then set aside to let the shallots mellow. To make the salad, cook the rice noodles according to the package directions, then drain and rinse with cold water to stop the cooking. While they are cooking, heat a large skillet on a high heat. Add the oil and cook the shrimp until pink and done, just a few minutes per side. Remove from heat. To assemble the salad, place the cabbage at the bottom of a serving bowl, then top with the noodles. Add the shrimp, top with the dressing and garnish with peanuts.
Tips:
- Rice Noodle Selection: Opt for thin Vietnamese rice noodles or similar varieties specifically intended for salads. They cook quickly and have a pleasant texture.
- Shrimp Preparation: Before cooking the shrimp, make sure to remove the shells and tails to save time and effort during the assembly process.
- Cooking the Shrimp: You can boil, steam, grill, or pan-fry the shrimp based on your preference. For a delicate flavor, steaming or boiling is recommended.
- Essential Ingredients: Don't skip the fish sauce and rice vinegar in the dressing. They add an authentic Vietnamese flavor to the salad.
- Fresh Herbs: Use a variety of fresh herbs like mint, basil, and cilantro to enhance the salad's flavor and aroma.
- Vegetable Selection: Choose crisp and colorful vegetables for the salad. Common options include carrots, cucumbers, and bell peppers.
- Dressing Adjustment: Taste the dressing before pouring it over the salad. Adjust the seasonings according to your preference.
- Serving Suggestions: Serve the rice noodle shrimp salad as a refreshing appetizer or main course. It's also a great option for meal prep or lunch boxes.
Conclusion:
With its vibrant colors, delightful textures, and balanced flavors, this Vietnamese rice noodle shrimp salad is a true culinary delight. It's a perfect combination of freshness, crunch, and authentic Vietnamese flavors. Whether you're a fan of Asian cuisine or simply seeking a healthy and flavorful meal, this salad will surely impress your taste buds. Give it a try and enjoy the vibrant flavors of Vietnam in the comfort of your own kitchen!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love