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Bright and Spicy Shrimp Noodle Salad

4.9

(26)

Image may contain Dish Food Meal Noodle and Pasta
Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Sophie Strangio

A punchy fish sauce vinaigrette works as a marinade and as a dressing for glass noodles and handfuls of basil and cucumber. This recipe, which is like a pared-back version of Thai yum woon sen, is part of the 2020 Healthyish Feel Good Food Plan, a ten-day headstart toward eating well all year long. 

Recipe information

  • Yield

    4 servings

Ingredients

⅓

cup fresh lime juice

2

tsp. honey

1

serrano chile, very thinly sliced

1

1" 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.

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Reviews (26)

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  • Isn't this basically just Thai yum woon sen?

    • Anonymous

    • California

    • 12/28/2019

  • Any suggestions for a substitution for the shrimp? Some of my family do not like shrimp.

    • Anonymous

    • 1/2/2020

  • The perfect antidote to a cold winter night. Marinade/dressing was tasty...I sipped from the bowl at the end of the meal. Only change, I made half the noodles (1 dried bundle per person), kept the rest of the recipe the same and it served two perfectly.

    • Anonymous

    • Truckee, CA

    • 1/11/2020

  • Great recipe! The dressing was perfect with just the right amount of kick from the serrano pepper. My teen said I should definitely make it again.

    • Julie Brown

    • Austin, Tx

    • 1/14/2020

  • Had to make it with rice noodles since I couldn't find cellophane noodles, but the dressing was nice and I liked the crunch from the cucumbers and peanuts. The shrimp were a little plain; I didn't feel like they picked up a lot of flavour from the marinade.

    • Anonymous

    • New York

    • 1/14/2020

  • Delicious! My husband, who is not usually a fan of these flavor combinations, devoured it. Don’t skip the Serrano — it adds the perfect kick to the dressing and the flavor brings the dish together. I toasted, chopped, and salted some almonds in place of the peanuts (didn’t have any on hand), which worked perfectly! Such an easy, quick, and delicious meal. Will definitely make it again.

    • Anonymous

    • San Diego

    • 1/24/2020

  • It's a great, super simple recipe that has become one of my weeknight go-to's! Love the brightness of the shrimp and vegetables and it's still very filling. I cook the shrimp in a few tablespoons of the marinade rather than straining and patting dry and I find it gives them more flavor.

    • Anonymous

    • Colorado

    • 3/8/2020