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Grilled Shrimp and Noodle Salad

Grilled Shrimp and Noodle Salad
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A refreshing and flavorful grilled shrimp and noodle salad, perfect for a light meal.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and black pepper to taste
  • 8 ounces rice vermicelli noodles
  • 1 cup shredded carrots
  • 1 cup sliced cucumber
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped peanuts
  • For the dressing:
  • 1/4 cup lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced

Instructions

  1. In a medium bowl, combine shrimp, olive oil, lime juice, chili powder, cumin, salt, and pepper. Toss to coat and marinate for 15 minutes.
  2. Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water to prevent sticking.
  3. While noodles cook, preheat a grill or grill pan to medium-high heat. Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
  4. In a small bowl, whisk together all dressing ingredients until sugar dissolves.
  5. In a large bowl, combine cooked noodles, grilled shrimp, shredded carrots, sliced cucumber, cilantro, and mint.
  6. Pour dressing over the salad and toss gently to combine.
  7. Garnish with chopped peanuts before serving.

Notes

  • You can adjust the spice level of the shrimp by adding more or less chili powder.
  • For a vegetarian option, replace shrimp with grilled tofu or tempeh.
  • This salad is best served immediately but can be stored in the refrigerator for up to 1 day.

Nutrition

Find it online: https://kitchenpivot.com/grilled-shrimp-and-noodle-salad-recipe/