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Bon Appétit

Bright and Spicy Shrimp Noodle Salad

By Chris Morocco

4.9

(7)

shrimp and noodles on a plate with a fork
Photo by Alex Lau, Prop Styling by Sophie Strangio, Food Styling by Susie Theodorou

A punchy, chile-spiked fish sauce vinaigrette works as both marinade and dressing for glass noodles and handfuls of basil and cucumber.  

  

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Recipe information

  • Yield

    4 servings

Ingredients

⅓ cup fresh lime juice
2 tsp. honey
1 serrano chile, very thinly sliced
1 (1-inch) piece ginger, peeled, finely grated
1 garlic clove, finely grated
1 Tbsp. plus 1½ tsp. fish sauce
4 Tbsp. extra-virgin olive oil, divided
Kosher salt
1 lb. large shrimp (preferably wild), peeled, deveined
6 oz. bean thread (cellophane or glass) noodles
1 English hothouse cucumber, halved lengthwise, thinly sliced crosswise
½ cup salted, roasted peanuts, crushed, divided
1 cup basil leaves

Preparation

  1. Step 1

    Stir lime juice and honey in a small bowl until honey dissolves. Mix in chile, ginger, garlic, fish sauce, and 3 Tbsp. oil; season dressing with salt.

    Step 2

    Toss shrimp and 2 Tbsp. dressing in a medium bowl to coat; let sit 10 minutes.

    Step 3

    Meanwhile, cook noodles according to package directions. Drain and add to bowl with remaining dressing along with cucumber and ¼ cup peanuts; toss well.

    Step 4

    Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Pour off any liquid from shrimp and pat dry; season all over with salt. Cook shrimp, tossing occasionally, until browned and bright pink, about 5 minutes. Transfer to bowl with noodles, add basil, and toss well to combine.

    Step 5

    Divide noodle salad among bowls and top with remaining peanuts.

TagsSaladNoodlePasta & NoodlesGlass NoodleAsianShrimpShellfishSeafoodCucumberVegetableMainDinnerLunchGluten FreeDairy FreeEasyQuickWeeknight Meals30 Minutes or LessBon Appétit

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