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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.
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Recipe - Stillwater
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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
  1. 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.
  2. 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.
  3. 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.
  4. 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
2 tablespoons fish sauce
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Thai Kitchen Fish Sauce, Premium, 6.76 Fluid ounce
$5.19$0.77/fl oz
1-2 Thai chiles, finely chopped
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Fresh Peppers Chili Thai, 0.02 Pound
$0.26 avg/ea$12.99/lb
1 small garlic clove, minced
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Fresh Bulk Garlic, 0.15 Pound
$0.90 avg/ea$5.99/lb
1 lime
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Produce Lime, 1 Each
$0.99
¼ cup sugar
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Essential Everyday Sugar, Granulated, Pure, 4 Pound
$2.99$0.75/lb
1/2 cup coconut water
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Wild Harvest Coconut Water, 100%, 8 Ounce
$1.59$0.20/oz
1-1/2 pounds large shrimp, shelled
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Arctic Shores Shrimp, Cooked, Peeled & Deveined, Tail-Off, 16-20, 16 Ounce
$18.99$1.19/oz
8 oz. thin dried rice noodles
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Thai Kitchen Rice Noodles, Thin, 8.8 Ounce
$5.99$0.68/oz
Curly leaf lettuce, washed
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Fresh Green Leaf Lettuce, 1 Each
$5.99
1 large mango, peeled and cubed
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Produce Red Mango, 1 Each
$.88 Each with My Cub Rewards
$2.00 was $2.00
Chopped peanuts
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Essential Everyday Peanuts, with Sea Salt, Dry Roasted, 16 Ounce
$2.99$0.19/oz
Mint leaves
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Fresh Mint Bunch, 1 Each
$3.49
Cilantro leaves
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Fresh Cilantro Herbs, 1 Each
$1.49

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.