~ 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
Active Time: 20 minutes
Total Time: 20 minutes
1/2 cup canola oil
1 lime, peel and pith removed, quartered
2 garlic cloves
2 tablespoons coarsely grated peeled ginger with juices
2 tablespoons creamy peanut butter
2 tablespoons soy sauce
1 tablespoon Sriracha
2 teaspoons runny honey
1 tablespoon extra-virgin olive oil
1 pound large (18/20) shrimp, peeled and deveined
1/2 teaspoon crushed red pepper flakes
4 ounces rice noodles, cooked per manufacturer’s instructions, room temperature
3 scallions, ends trimmed, white and green parts sliced on the diagonal
1 large carrot, cut in matchsticks
1/2 English cucumber, seeded, cut in matchsticks
2 cups coarsely chopped Napa cabbage
1 cup bean sprouts
1 cup sugar snap peas, thinly sliced lengthwise
1 red jalapeño pepper, stemmed and seeded, finely chopped
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
1. Place all of the dressing ingredients in the bowl of a food processor and process until smooth. Transfer to a bowl.
2. Heat the oil in a skillet over medium-high heat. Add the shrimp in one layer, sprinkle with the red pepper flakes, and lightly season with salt. Cook until the shrimp are pink on both sides and just cooked through, 3 to 4 minutes, turning as needed. Transfer to a plate.
3. Place the rice noodles, scallions, carrot, cucumber, cabbage, bean sprouts, snap peas, jalapeño, mint, and cilantro in a large bowl. Add the shrimp and half of the dressing and toss to combine.
4. Divide the salad among plates. Scatter the peanuts over the salads and garnish with additional mint and cilantro. Serve with the remaining sauce on the side.
16 thoughts on “Shrimp and Rice Noodle Salad with Peanut Lime Sauce”
I could eat this all summer long – and probably will!
The kind of dish I could eat on a daily basis! So fresh, flavorful and delicious. Wonderful.
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
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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!
What a fresh idea. Looks great.
Oh the sauce, the sauce! Rest assured I will be making this soon! Just intoxicating!
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 🙂 !
This looks incredible, Lynda!
I love that dressing and the salad looks wonderful.
I can literally eat peanut sauce on everything! Yum
Love the idea of a deconstructed spring roll….you are too clever. I would eat ANYTHING with a peanut-lime sauce!
This looks amazing…can I substitute another oil instead of the grapeseed? If so, what would you suggest? Thank-you!
You can use canola oil – Lynda
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