Quick and Easy Shrimp Noodle Salad [Video]
Sep 18, 2017, Updated Jun 15, 2020
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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!
Table of Contents
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
- Cook the rice vermicelli according to the packaging. Set it aside to cool completely.
- Sear and cook the shrimp in some olive oil with some garlic.
- 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.
- 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
Yes, you can make this salad up to a day ahead of time. I recommend adding the dressing right before serving.
Rinse the noodles with cold water and they will be good!
Although peanuts are the classic addition, but you can use other nuts and nut butters such as almond and cashew.
I’m not a big fan of store-bought pre-cooked shrimp since I like to add my own seasoning when I’m cooking it. However, if you’re in a pinch, you can use pre-cooked shrimp.
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!
Notes and tips
- 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 also use my garlic shrimp, sriracha lime shrimp or lemon shrimp recipes for this salad.
- 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.
More salad recipes
Greek Recipes
Greek Salad Dressing
Salads
Smashed Potato Salad
Persian Recipes
Easy Persian Macaroni Salad
Dips and Spreads
Strawberry Vinaigrette
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Quick and Easy Shrimp Noodle Salad
Ingredients
- 8 oz rice vermicelli
- 1 tbsp olive oil
- 30-35 shrimp, peeled and deveined
- 5 cloves garlic, crushed
- 1 tsp salt
Dressing:
- 1/4 cup lemon juice
- 2 tsp sriracha, more if desired
- 3 tbsp peanut butter
- 3 tbsp brown sugar, or your sweetener of choice
- 1/4 cup soy sauce, low sodium
To Serve:
- 1 pack Mann's Broccoli Slaw
- 1 cup sprouts
- 1/2 cup peanuts, crushed
- 1/4 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Absolutely LOVED this noodle salad – the dressing was so good!
I didn’t have broccoli slaw like you mention in the recipe as we don’t have that brand where I live. So I tried running some fresh broccoli through the food processor. It was a great substitution I think for this recipe. And that YUMMY peanut sauce is so extra. This was delicious.
This looks so fresh and delicious! I love rice noodles!
Thanks! Me too!
Love peanut sauce! The slaw looks delish!
thank you Megan!
This noodle salad looks delicious!!
Thanks a lot! We love it for weeknight dinner!
Those noodles look heavenly!
Thanks a lot! <3