Cold Shrimp Noodle Salad
A refreshing and easy-to-make cold shrimp noodle salad that is perfect for busy weeknights and summer gatherings.
Equipment
- 1 medium skillet
- 1 Large mixing bowl
- 1 Colander
Ingredients
Salad Ingredients
- 8 oz rice noodles
- 1 lb shrimp peeled and deveined
- 1 cup cucumber sliced
- 1 cup red bell pepper sliced
- 1 cup carrots julienned
Dressing Ingredients
- 1/4 cup soy sauce
- 2 tbsp lime juice
- 1 tbsp sesame oil
- 1 tbsp honey
Instructions
Preparation
- Thaw, peel, and devein the shrimp. Rinse under cold water. Cook in a skillet over medium heat with olive oil until pink and opaque, about 2-3 minutes per side. Set aside to cool.
- Bring a pot of water to a boil. Cook rice noodles according to package instructions. Drain and rinse under cold water. Toss with a bit of sesame oil to prevent sticking.
- Slice the cucumber and red bell pepper, and julienne the carrots. Place them in a large mixing bowl.
Assembling the Salad
- In the mixing bowl with the vegetables, add the cooled shrimp and cooked noodles.
- In a small bowl, whisk together soy sauce, lime juice, sesame oil, and honey until well combined.
- Pour the dressing over the salad. Toss everything together until all ingredients are well coated.
- For best results, let the salad sit for about 10 minutes in the refrigerator before serving.
Serving
- Serve the salad cold, garnished with additional lime wedges or chopped herbs if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. For freshness, keep dressing separate and toss before serving.
Notes
Pro Tips: Use fresh shrimp for the best flavor and texture. Ingredient Substitutions: Replace rice noodles with soba noodles. How to Serve: Serve cold with lime wedges. Storage & Freshness: Keep dressing separate until ready to serve. Make-Ahead Tips: Prepare shrimp and noodles ahead of time.