Try this vibrant Thai shrimp salad with rice noodles! Crunchy veggies, juicy shrimp & zesty tamarind-lime vinaigrette ready in 20 minutes!
I love to make fresh, little-to-no-cook recipes that can be served cold or room temperature as easy lunches and meal prep. Whether it’s Vietnamese spring rolls, Japanese quick pickled cucumbers, or this Thai shrimp salad with rice noodles, it’s easy to find ways to enjoy Asian food at home!
The secret ingredient to this bright and flavorful Thai Shrimp Salad? Tamarind paste! Whether you purchase the whole tamarindo pods and make the paste yourself or purchase ready-made tamarind paste, it’s sweet, tart, and slightly potent. I’m a huge fan of high flavor, low calorie ingredients like this.
Ingredients
- For the salad: rice noodles, shrimp, canola oil, cucumber, red bell pepper, carrots, scallions, and cilantro.
- For the vinaigrette: lime juice, tamarind paste, soy sauce, brown sugar, fish sauce, ginger, garlic, and chili paste.
How to Make Thai Shrimp Salad with Rice Noodles
Step 1. Start by cooking your rice noodles according to package instructions, then drain and set aside.
Step 3. Once shrimp is pink and slightly opaque, remove from the pan and also set aside.
Step 2. Season your deveined shrimp with salt and pepper, then cook in a sauté pan for a couple minutes per side.
Step 4. While shrimp and noodles are cooking, prepare your other salad ingredients like slicing your cucumber and grating the carrot.
Step 5. Then whisk together your tamarind lime vinaigrette in a large bowl until fully combined.
Step 6. Finally put all of the ingredients in the large bowl with the dressing, then toss until fully coated and evenly mixed.
Garnish with fresh scallions, or you could use other fresh herbs like basil or mint. Then serve and enjoy your Thai Shrimp Salad with Rice Noodles!
More Asian Inspired Recipes
- Spicy Asian Coleslaw
- Chicken Satay with Peanut Sauce
- Garlic Bok Choy
- Baked Teriyaki Chicken Thighs
- Beef Stir-Fry with Noodles
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Ingredients
Instructions
- Cook rice noodles according to package instructions and place in a large bowl; set aside.
- 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.
- While shrimp are cooking, whisk together the vinaigrette ingredients: lime juice through garlic or sambal oelek if using; set aside.
- 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
Frequently Asked Questions
This salad is typically served cold or at room temperature, making it perfect for warm weather, meal prep, or easy lunches.
Absolutely. Grilled chicken, tofu, or even thinly sliced steak work well in this Thai-style noodle salad.
Once assembled, it’s best enjoyed within 24 hours. If stored separately, the components can last up to 3 days refrigerated.
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