Shrimp and Rice Noodle Salad
Shrimp and Rice Noodle Salad is a bright, beautiful, easy-to-make salad that is full of so much flavor as it combines rice noodles, shrimp, and vegetables that are tossed in an Asian salad dressing that is topped with peanuts.
It is salad season over here and one of the things I love more than anything is sitting back on the porch enjoying a nice fresh salad for lunch that is light and delicious.
You will absolutely love this low-calorie salad option! You will love the rice noodles and shrimp and the crispiness of the vegetables. It is my go-to salad these days! For a heartier salad, you will definitely want to try our Deviled Egg Macaroni Salad, it’s also super delicious!
1 ½ oz dried rice noodles
3 oz shrimp, cooked and cleaned
¼ cup snow peas, trimmed and halved diagonally
¼ cup carrots, shredded
2 tablespoons cilantro
2 tablespoons asian salad dressing
1 tablespoon dry roasted peanuts, chopped
Red pepper flakes to taste
1 fresh or dried plum, sliced thin
How to make Shrimp and rice noodle salad
- Cook pasta per package directions, drain and cool
- Mix shrimp, peas, carrots, cilantro, and dressing
- Toss with cooked noodles
- Top with peanuts and plum slices
- Serve & enjoy!
Tips Tricks and FAQs
You can adjust the spice level by either omitting the red pepper flakes or adding as much as you would like for your own spice level that you love!
Cucumber is a great addition to this salad. Slice it thin for another great layer of crunchy flavor. Use your favorite store-bought asain dressing or your favorite homemade one. If you find yourself without rice noodles you can use angel hair pasta, but it will alter the flavor and texture a bit.
You will want to store your leftover salad in the fridge in an airtight container for up to 2 days.
How do you clean the shrimp?
You will want to make sure that you thoroughly clean your shrimp prior to adding them to the salad. Place them in a colander and run water through it while gently tossing them. Take each individual shrimp and remove the gray/ black vein on the backside of the shrimp to ensure they are properly cleaned. Once this is done, run them under water again for one final cleaning.
Can you make this ahead of time?
Yes, you can easily make this ahead of time. I recommend making this up to about 4 hours ahead of time and then covering and placing in the fridge until you are ready to serve.
Shrimp and Rice Noodle Salad
Shrimp and Rice Noodle Salad is a bright, beautiful, easy to make salad
- 1 ½ oz dried rice noodles
- 3 oz shrimp, cooked and cleaned
- ¼ cup snow peas, trimmed and halved diagonally
- ¼ cup carrots, shredded
- 2 tablespoons cilantro
- 2 tablespoons asian salad dressing
- 1 tablespoon dry roasted peanuts, chopped
- Red pepper flakes to taste
- 1 fresh or dried plum, sliced thin
● Cook pasta per package directions, drain and cool
● Mix shrimp, peas, carrots, cilantro, and dressing
● Toss with cooked noodles
● Top with peanuts and plum slices
● Serve & enjoy!
Amount Per Serving: Calories: 125Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 295mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 7g