Shrimp in a Thai Noodle Salad
A light and fresh take on a seafood salad combines shrimp, mango and rice noodles and tops them with a Thai dressing spiked with chiles, fish sauce, lime, and garlic. Recipe compliments of Best Aquaculture Practices, an international certification program for safely, responsibly, and ethically produced seafood.
Global Seafood Alliance, BAP Certified
Global Seafood Alliance, BAP Certified
Recipe - Maplewood West
Shrimp in a Thai Noodle Salad
Prep Time15 Minutes
Servings4
Cook Time10 Minutes
Ingredients
2 tablespoons fish sauce
1-2 Thai chiles, finely chopped
1 small garlic clove, minced
1 lime
¼ cup sugar
1/2 cup coconut water
1-1/2 pounds large shrimp, shelled
8 oz. thin dried rice noodles
Curly leaf lettuce, washed
1 large mango, peeled and cubed
Chopped peanuts
Mint leaves
Cilantro leaves
Directions
- Combine the fish sauce, chiles, garlic, and the zest of the lime in a bowl. Squeeze all the juice of the lime into the mixture and add the sugar and coconut water. Whisk until sugar dissolves and set aside.
- Bring a large pot of salted water to a boil and add the shrimp. Turn off the heat and let stand 2-3 minutes or until the shrimp are just cooked through. Remove with a slotted spoon to a bowl filled with ice water and let chill. Drain the shrimp well.
- Meanwhile, bring the pot of water to a boil again and add the rice noodles. Turn off the heat and let stand 3-6 minutes or until softened. Drain in a colander and rinse with cold water. Drain well and toss with a few tablespoons of the fish sauce dressing.
- To serve, line 4 plates or shallow bowls with the lettuce. Divide the noodles between the plates and top with the mango and shrimp. Sprinkle with peanuts, mint, and cilantro leaves and serve with the fish sauce dressing.
Learn more about Best Aquaculture Practices and view additional seafood recipes featuring responsibly sourced seafood.
15 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Thai Kitchen Kitchen Gluten Free Premium Fish Sauce, 6.76 Fluid ounce
$5.69$0.84/fl oz
Fresh Peppers Chili Thai, 0.02 Pound
$0.26 avg/ea$12.99/lb
Fresh Bulk Garlic, 0.15 Pound
$0.97 avg/ea was $1.05 avg/ea$6.49/lb
Produce Lime, 1 Each
$0.99
Essential Everyday Sugar, Granulated, Pure, 4 Pound
$2.99 was $3.69$0.75/lb
Wild Harvest Coconut Water, 100%, 8 Ounce
$1.29 was $1.49$0.16/oz
Arctic Shores Shrimp, Cooked, Peeled & Deveined, Tail-Off, 16-20, 16 Ounce
$18.99$1.19/oz
Thai Kitchen Gluten Free Thin Rice Noodles, 8.8 Ounce
$6.99$0.79/oz
Fresh Green Leaf Lettuce, 1 Each
$4.99
Produce Red Mango, 1 Each
$1.99
Essential Everyday Peanuts, with Sea Salt, Dry Roasted, 16 Ounce
$2.59$0.16/oz
Fresh Mint Bunch, 1 Each
$3.49
Fresh Cilantro Herbs, 1 Each
$1.49
Directions
- Combine the fish sauce, chiles, garlic, and the zest of the lime in a bowl. Squeeze all the juice of the lime into the mixture and add the sugar and coconut water. Whisk until sugar dissolves and set aside.
- Bring a large pot of salted water to a boil and add the shrimp. Turn off the heat and let stand 2-3 minutes or until the shrimp are just cooked through. Remove with a slotted spoon to a bowl filled with ice water and let chill. Drain the shrimp well.
- Meanwhile, bring the pot of water to a boil again and add the rice noodles. Turn off the heat and let stand 3-6 minutes or until softened. Drain in a colander and rinse with cold water. Drain well and toss with a few tablespoons of the fish sauce dressing.
- To serve, line 4 plates or shallow bowls with the lettuce. Divide the noodles between the plates and top with the mango and shrimp. Sprinkle with peanuts, mint, and cilantro leaves and serve with the fish sauce dressing.
Learn more about Best Aquaculture Practices and view additional seafood recipes featuring responsibly sourced seafood.