Grilled Shrimp and Rice Noodles Salad

This Vietnamese Noodle Salad with Shrimp is a refreshing and flavorful dish that combines the best of Southeast Asian cuisine. With tender garlic shrimp, crisp vegetables, fresh herbs, and a tangy, mildly spiced dressing, this salad is perfect for hot days when you crave something light yet satisfying.

Why You’ll Love This Recipe

• Bright and zesty with a perfectly balanced Vietnamese dressing

• Quick and easy to prepare in under 30 minutes

• Healthy and refreshing, loaded with fresh herbs and vegetables

• Versatile – swap in your favorite protein or veggies

• Great for meal prep or casual gatherings

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Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Garlic Shrimp:

• 12–15 medium shrimp (about 150–200 g), shelled and deveined

• 1 tablespoon olive oil

• 2 garlic cloves, minced

• Pinch of salt and pepper

For the Dressing:

• ¼ cup lime juice

• ¼ cup fish sauce

• 2 tablespoons rice vinegar

• 1 tablespoon caster sugar

• 1 large garlic clove, very finely chopped

• 1 teaspoon finely chopped red chili (adjust to taste)

For the Salad:

• 75 g dried rice vermicelli noodles

• 3 cups iceberg lettuce, shredded

• 1 cup carrot, cut into matchsticks

• 1½ cups cucumber, cut into matchsticks

• 1½ cups bean sprouts

• ¼ cup coriander leaves, loosely packed

• ¼ cup mint leaves, loosely packed (Vietnamese or regular)

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Directions

1. Marinate the Shrimp:
   Mix shrimp with olive oil, garlic, salt, and pepper. Let sit for 10 minutes.

2. Prepare the Dressing:
   Combine all dressing ingredients in a small jar. Shake well and let sit for 10 minutes.

3. Cook the Shrimp:
   Heat a pan over high heat. Add shrimp and cook for about 2 minutes per side, until just cooked through. Remove and set aside.

4. Cook the Noodles:
   Soak vermicelli in hot tap water for a few minutes until tender, then drain.

5. Assemble the Salad:
   Arrange noodles, lettuce, carrots, cucumber, bean sprouts, coriander, and mint in a large bowl or platter. Top with shrimp.

6. Dress and Serve:
   Drizzle with dressing just before serving or serve on the side. Serve immediately.

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Servings and Timing

Servings: 2–3
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

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Variations

• Substitute shrimp with grilled chicken, tofu, or crab

• Add pickled daikon and carrot for extra zing

• Sprinkle with crushed peanuts or fried shallots for texture

• Swap rice noodles for bean thread noodles or glass noodles

• Use peanut sauce for a richer twist

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Storage/Reheating

• Best enjoyed fresh.

• Store undressed salad and shrimp separately in airtight containers for up to 2 days.

• Reheat shrimp gently in a pan or enjoy cold.

• Keep dressing refrigerated for up to 5 days.

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FAQs

Can I use pre-cooked shrimp?

Yes, but for best flavor, briefly reheat with garlic in oil before adding to the salad.

What’s a good fish sauce substitute?

Soy sauce or tamari can work, but the flavor will differ from traditional Vietnamese dressing.

Can I make this salad ahead of time?

Yes. Prep all components ahead and store separately. Assemble just before serving.

Is this salad spicy?

It has mild heat from red chili. Adjust or omit to suit your preference.

What kind of noodles should I use?

Rice vermicelli noodles are traditional, but bean thread noodles also work well.

Can I add more vegetables?

Absolutely. Bell peppers, radishes, or shredded cabbage are great additions.

What herbs are best?

Fresh mint and coriander (cilantro) are essential for authentic flavor.

How do I keep noodles from sticking?

After draining, toss them with a little sesame or olive oil.

Can this be a main meal?

Yes, with shrimp and noodles, it’s a complete, satisfying meal.

How do I serve it for a crowd?

Serve ingredients buffet-style and let guests build their own bowls.

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Conclusion

Vietnamese Noodle Salad with Shrimp is a quick, vibrant dish that’s as visually appealing as it is delicious. Bursting with bold flavors and fresh ingredients, it’s a satisfying yet healthy choice that’s sure to impress. Whether you’re entertaining or meal-prepping, this dish will quickly become a favorite in your rotation.

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