Thai Shrimp Noodle Salad
Complete with garlic chili lime dressing and sliced mango, this delicious Thai shrimp salad serves four and comes together in under 30 minutes.
Recipe - Monticello
Thai Shrimp Noodle Salad
Prep Time15 Minutes
Servings4
Cook Time10 Minutes
Ingredients
2 tbsp fish sauce
1-2 Thai chiles, finely chopped
1 small garlic clove, minced
1 lime
¼ cup sugar
½ cup coconut water
24 oz Arctic Shores Extra Large Raw Shrimp, thawed
8 oz thin dried rice noodles
Curly leaf lettuce
1 large mango, peeled and cubed
Chopped peanuts, garnish
Mint, garnish
Cilantro, garnish
Directions
- Combine fish sauce, chiles, garlic, and the zest of the lime in a bowl. Squeeze lime into the mixture, add sugar and coconut water whisking until sugar dissolves. Set aside.
- Bring a large pot of salted water to a boil and add 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 chill. Drain 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, cilantro, and serve with the fish sauce dressing.
15 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Thai Kitchen Gluten Free Premium Fish Sauce, 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, Uncooked, Deveined, Ez-Peel, 16-20, 16 Ounce
Thai Gluten Free Stir Fry Rice Noodles, 14 Ounce
Not Available
Produce Red Mango, 1 Each
Planters Peanuts, Lightly Salted, Dry Roasted, 16 Ounce
Fresh Mint Bunch, 1 Each
Fresh Cilantro Herbs, 1 Each
Directions
- Combine fish sauce, chiles, garlic, and the zest of the lime in a bowl. Squeeze lime into the mixture, add sugar and coconut water whisking until sugar dissolves. Set aside.
- Bring a large pot of salted water to a boil and add 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 chill. Drain 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, cilantro, and serve with the fish sauce dressing.