Shrimp and Rice Noodle Salad with Peanut Lime Sauce

Shrimp Salad TasteFood~ Shrimp and Rice Noodle Salad with Peanut Lime Sauce ~

Consider this a deconstructed spring roll. If you like fresh rice paper spring rolls, then  you’ll love this salad. All the goodness stuffed in a Thai or Vietnamese roll – rice noodles, shrimp, veggies, fresh herbs and chiles – is jumbled together in a big bowl of salad. The result? Great flavor, minus the labor, and a perfect meal for a warm evening. The sauce is the magic touch that pulls this colorful dish together. It has all of the right ingredients in my opinion: ginger, garlic, sriracha, lime and peanut butter. The trick – which I discovered on this blog and slightly adapted – is blitzing everything together in a food processor (including the lime sections!) to form a thick potent paste. Brilliant. I’ll be coming back to this recipe over and again during the hot summer months ahead.

Shrimp and Rice Noodle Salad with Peanut Sauce

Serves 4.

Sauce:
1/4 cup grated peeled ginger with juices
1 lime, peel and pith removed, quartered
2 garlic cloves
2 tablespoons creamy peanut butter
2 tablespoons tamari soy sauce
1 tablespoon sriracha
2 teaspoons honey
1/2 cup grapeseed oil, or more to taste

Salad:
1 tablespoon extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
1 pound medium shrimp, peeled and deveined
Salt
4 ounces rice noodles, cooked per manufacturer’s instructions, room temperature
4 green onion, ends trimmed, sliced on the diagonal
2 carrots, cut in matchsticks
1/2 English cucumber, seeded, cut in matchsticks
2 cups Napa cabbage, leaves torn in bite-size pieces
1 cup shredded green curly kale (optional)
1 cup bean sprouts
1 cup sugar snap peas, thinly sliced lengthwise
1 red jalapano or serrano chile pepper, stemmed and seeded, finely diced
1/2 cup fresh mint leaves, coarsely chopped, plus extra for garnish
1/2 cup fresh coriander sprigs, coarsely chopped, plus extra for garnish

1/4 cup chopped roasted peanuts for garnish

Prepare the sauce:
Place all of the ingredients in the bowl of a food processor. Process until smooth. If too thick, add more oil to desired consistency. Transfer to a bowl.

Prepare the salad:
Heat oil and red pepper flakes in a skillet over medium-high heat. Add shrimp in one layer. Lightly season with salt. Cook until pink and just cooked through, turning once, about 3 minutes. Transfer to a plate.

Place all of the remaining ingredients except the shrimp in a large bowl. Add half of the sauce and toss to combine. Add more sauce to taste. Divide among serving plates. Top with shrimp, extra mint, extra cilantro and peanuts. Serve with additional sauce on the side.

16 responses to “Shrimp and Rice Noodle Salad with Peanut Lime Sauce

  1. I could eat this all summer long – and probably will!

  2. The kind of dish I could eat on a daily basis! So fresh, flavorful and delicious. Wonderful.

    Cheers,

    Rosa

  3. Deconstructed Spring Roll… You got me on that one, big time! One of my favorite foods, and I don’t know how I never thought of making a version like this

    beautiful!

  4. Ellen Lehn

    Do you know your email doesn’t send?

  5. Oh, I’m pinning this right now. This looks wonderful Lynda. And I love the tip on the sauce. I would never have guess the entire sections go into the FP too. Really creative!

  6. What a fresh idea. Looks great.

  7. eastofedencook

    Oh the sauce, the sauce! Rest assured I will be making this soon! Just intoxicating!

  8. I normally kind’of turn off when i see the word ‘deconstructed’! But this has some beautiful flavours and looks great and will be tried true to the recipe soon :) !

  9. This looks incredible, Lynda!

  10. I love that dressing and the salad looks wonderful.

  11. I can literally eat peanut sauce on everything! Yum

  12. Love the idea of a deconstructed spring roll….you are too clever. I would eat ANYTHING with a peanut-lime sauce!

  13. This looks amazing…can I substitute another oil instead of the grapeseed? If so, what would you suggest? Thank-you!

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