Quick and Easy Shrimp Noodle Salad [Video]

Make this Quick and Easy Shrimp Noodle Salad within minutes and have a delicious meal full of great flavors. Serve this dish with a special spicy peanut sauce for extra flavor.

When it comes to quick lunch and dinner recipes, hearty salads are my go-to. Some of our favorites are shrimp pasta salad, nicoise salad, Mediterranean roasted cauliflower salad and of course, Greek shrimp salad. This easy shrimp noodle salad is ready in only 20 minutes and it's a dish that everyone at home will love!

Why this recipe works

What I love the most about this salad is how it's so flavorful. Every bite is a feast of flavors with juicy shrimp and crunchy vegetables smothered in a tasty (but very easy!) peanut sauce. And if that's not enough, here are a few other reasons to try this shrimp noodle salad:

• This salad is a complete meal. You have your rice noodles, garlicky shrimp and fresh vegetables.
• It's perfect for meal planning. Make this salad ahead of time and enjoy it for a few days. Rice noodles keep in the fridge for days.
• If you're looking for a healthy shrimp salad recipe, this is it. The combination of shrimp and veggies with rice noodle makes this salad a good and healthy choice for a meal.

Ingredients

• Rice vermicelli: These are very thing rice noodles available in many supermarkets and also Asian stores. You can make the vermicelli ahead of time and cool in the fridge.
• Shrimp: You need peeled and deveined shrimp for this recipe. If you don't live in coastal cities where shrimp is caught fresh daily, it's best to use frozen shrimp.
• Broccoli slaw: Or any other kind of chopped vegetable mix like coleslaw. It's best that they're a bit crunchy.
• Dressing: You can use store-bought peanut dressing or make your own using peanut butter, brown sugar, soy sauce and sriracha.

Instructions

1. Cook the rice vermicelli according to the packaging. Set it aside to cool completely.
2. Sear and cook the shrimp in some olive oil with some garlic.
3. Place the noodles in a bowl and top with the slaw and shrimp. Make the dressing in a small bowl and drizzle it over the salad.
4. Finish with crushed peanuts and cilantro.

Variations

Here are a few suggestions to jazz this salad up:

• Make it spicy by adding more sriracha to the dressing and some pepper flakes to the shrimp.
• Add other vegetables such as sliced red or yellow pepper, cucumbers, mint or green onion.

Frequently asked questions

How to make this salad for meal prep

This easy shrimp noodle salad is perfect for meal prepping. I suggest you prepare the base (the noodles, the vegetables and the dressing) in advance and store in separate containers. When ready to eat, simply cook the shrimp and you will have dinner ready in 10 minutes!

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Step-by-Step Recipe

Quick and Easy Shrimp Noodle Salad

Shadi HasanzadeNemati

This shrimp noodle salad is ready in only 20 minutes. Packed with so much flavor, this would be a perfectly healthy weeknight dinner.

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Main Course, Salad

Cuisine Asian

Servings 6 servings

Calories 354 kcal

Ingredients

  

1x2x3x

• ▢ 8 oz rice vermicelli
• ▢ 1 tablespoon olive oil
• ▢ 30-35 shrimp peeled and deveined
• ▢ 5 cloves garlic crushed
• ▢ 1 teaspoon salt

Dressing:

• ▢ ¼ cup lemon juice
• ▢ 2 teaspoon sriracha more if desired
• ▢ 3 tablespoon peanut butter
• ▢ 3 tablespoon brown sugar or your sweetener of choice
• ▢ ¼ cup soy sauce low sodium

To Serve:

• ▢ 1 pack Mann's Broccoli Slaw
• ▢ 1 cup sprouts
• ▢ ½ cup peanuts crushed
• ▢ ¼ cup cilantro

Instructions

 

• Cook rice sticks vermicelli according to the package's directions. Drain and rinse with cold water so they don't stick. Set aside to cool completely.
• In a large pan, heat olive oil over medium heat. 
• Add shrimps and cook for a minute. 
• Add in crushed garlic and salt. Stir to cook completely, about 5 minutes. Set aside.
• Make the dressing by mixing all the dressing ingredients in a small bowl.
• To assemble, place rice sticks vermicelli in each bowl, top with Mann's Broccoli Slaw and sprouts. Add shrimps and the dressing. 
• Top with crushed peanuts and cilantro. 
• Serve immediately. 

Video

Notes

• I used thin rice noodles to make this salad. You can use any type of rice noodles for this salad.
• Instead of searing the shrimp, you can grill or bake them.
• You can store this salad in an airtight container for up to 3 days.
• I love sautéing shrimp with a lot of garlic. If you are not a fan of garlic, reduce the amount of garlic used or completely leave it out.
• For meal prepping, prepare all the components (the noodles, the vegetables and the dressing) and store them in separate containers. When you're ready to eat, cook the shrimp and serve. 
• You can use crushed almonds or cashews instead of peanuts and almond butter and cashew butter instead of peanut butter. 

Nutrition

Calories: 354kcalCarbohydrates: 48gProtein: 14gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 44mgSodium: 1285mgPotassium: 380mgFiber: 4gSugar: 9gVitamin A: 193IUVitamin C: 34mgCalcium: 87mgIron: 2mg

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This post is sponsored by Mann's Fresh Vegetables. All opinions are mine as always. Thank you for supporting brands that support Unicorns in the Kitchen.