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Thai Shrimp Salad with Rice Noodles

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LIZ DELLA CROCE

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This bright and fresh Thai shrimp salad is made with rice noodles and crunchy vegetables then tossed in a tangy, tamarind-lime vinaigrette. 

thai shrimp salad on a plate

We eat Asian food all year long but during the hot summer months, I love to make fresh, little-to-no-cook recipes that can be served cold or room temperature. Whether it’s Vietnamese fresh rolls, Japanese quick pickled cucumbers or this Thai shrimp salad with rice noodles, it’s easy to find ways to enjoy Asian food while keeping cool.

The secret ingredient to this bright and flavorful Thai Shrimp Salad with Rice Noodles? Tamarind paste! Whether you purchase the whole tamarindo pods and make the paste yourself or purchase ready-made tamarind paste, Nuts.com is a great resource for all sorts of ethnic ingredients. Sweet, tart, and slightly potent, a little goes a long way. I’m a huge fan of high flavor, low calorie ingredients like this.

The tamarind paste is whisked together with other classic Thai ingredients including lime juice, fish sauce and brown sugar. Shrimp is sautéed then tossed with gluten free rice noodles, red bell peppers, carrot and cucumbers before being tossed in the sweet, sour, salty and slightly spicy vinaigrette.

You can serve the dish warm, room temperature or cold – whichever suits your fancy. Ideal for making ahead of time, it makes a great prep-ahead lunch for the work week or an elegant dish for entertaining that can be prepared in advance.

Your fork is waiting.

Thai Shrimp Rice Noodle Salad - an easy gluten free dinner recipe

Thai Shrimp Rice Noodle Salad

Liz Della Croce
4.19 stars average
This bright and fresh Thai shrimp salad is made with rice noodles and crunchy vegetables then tossed in a tangy, tamarind-lime vinaigrette. 
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
CourseDinner, Main Dish, Salad
Serves4

Ingredients
 
 

  • 8 ounces vermicelli rice noodles prepared according to package instructions
  • 12 ounces raw shrimp peeled and deveined
  • 1 tablespoon canola oil
  • salt and pepper to taste
  • ½ cup cucumber thinly sliced
  • ½ cup red bell pepper seeded and thinly sliced
  • ½ cup shredded carrots
  • ¼ cup scallions minced
  • ¼ cup cilantro minced
Tamarind-Lime Vinaigrette

Instructions
 

  1. Cook rice noodles according to package instructions and place in a large bowl; set aside. 
  2. Heat a large skillet over medium-high heat and drizzle with oil. Sprinkle shrimp on both sides with salt and pepper to taste then place in a single layer in the hot skillet. Cook for 1-2 minutes then flip the shrimp. Heat for an additional 1-2 minutes or until shrimp are opaque. Add cooked shrimp to the bowl with the rice noodles.
  3. While shrimp are cooking, whisk together the vinaigrette ingredients: lime juice through garlic or sambal oelek if using; set aside.
  4. Add the remaining salad ingredients to the bowl (cucumber – cilantro) then drizzle with the tamarind-lime vinaigrette. Toss well then check for seasoning and adjust accordingly before serving.

Nutrition

Calories: 335kcalCarbohydrates: 61.7gProtein: 19.3gFat: 0.7gMonounsaturated Fat: 0.7gCholesterol: 61.7mgSodium: 820mgFiber: 3.4gSugar: 5.2g

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4.19 from 11 votes (11 ratings without comment)

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16 responses to “Thai Shrimp Salad with Rice Noodles”

  1. Tammy Navarrete Avatar
    Tammy Navarrete

    Just a note, the recipe says to add the shrimp to the broth, but there is no broth in the recipe. The instructions for the noodles is to soak them in boiling water, but no mention of broth unless you’re making soup, which this is a salad. Not throwing shade, just confused if I missed something. My husband follows the recipes, since he’s retired and I’m still working. This is a show-stopper for him, because he doesn’t improvise.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Hi Tammy, It didn’t say broth it said “both” which was actually a type-o for the word bowl. :) Please check the recipe now it’s all revised! Sorry for the confusion!

  2. Cookin Canuck Avatar
    Cookin Canuck

    Tamarind has such a fantastic sweet and sour flavor – perfect for a Thai-inspired salad. And now I want this for dinner!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      It really does!! It’s hard to replicate!

  3. Kim Beaulieu Avatar
    Kim Beaulieu

    This is seriously gorgeous. The photos make me want to dive right in.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Awww thank you!!

  4. Ashley Avatar
    Ashley

    This is my kind of meal!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      So good!

  5. Erin Avatar
    Erin

    Tamarind can be hard to find, so hooray that there’s an easy source! This sounds SO GOOD.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Exactly!! I hope you love it!

  6. Megan @ MegUnprocessed Avatar
    Megan @ MegUnprocessed

    Rice noodles are the best!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Seriously!

  7. Brenda @ a farmgirl's dabbles Avatar
    Brenda @ a farmgirl’s dabbles

    What a lovely, lovely salad!!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Thank you lady!

  8. Taylor @ Food Faith Fitness Avatar
    Taylor @ Food Faith Fitness

    Thai food is my addiction! Totally going to be whipping this up this week!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Mine too!!