Shrimp in a Thai Noodle Salad
A light and fresh take on a seafood salad combines shrimp with 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.
Best Aquaculture Practices
Best Aquaculture Practices
Recipe - Stillwater
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 Fish Sauce, Premium, 6.76 Fluid ounce
Fresh Peppers Chili Thai, 0.02 Pound
Fresh Bulk Garlic, 0.15 Pound
Produce Lime, 1 Each
Essential Everyday Sugar, Granulated, Pure, 4 Pound
Wild Harvest Coconut Water, 100%, 8 Ounce
Arctic Shores Shrimp, Cooked, Peeled & Deveined, Tail-Off, 16-20, 16 Ounce
Thai Kitchen Rice Noodles, Thin, 8.8 Ounce
Fresh Green Leaf Lettuce, 1 Each
Produce Red Mango, 1 Each
Essential Everyday Peanuts, with Sea Salt, Dry Roasted, 16 Ounce
Fresh Mint Bunch, 1 Each
Fresh Cilantro Herbs, 1 Each
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.