Rice Noodle Shrimp Salad (Food Network)

Photo by Kimberly D.
Adapted from foodnetwork.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • 8

    ounces vermicelli rice noodles

  • 1/4

    cup plus 2 teaspoons fish sauce

  • 2

    limes (1 zested, both juiced)

  • 3

    tablespoons vegetable oil

  • 1/2

    jalapeno pepper, thinly sliced (remove seeds for less heat)

  • 1

    tablespoon sugar

  • 2

    cloves garlic, grated

  • 1

    pound large shrimp, peeled and deveined

  • 1

    romaine lettuce heart, thinly sliced

  • 2

    medium carrots, coarsely grated

  • 2 1/2

    cups mixed chopped herbs, such as cilantro, basil and mint

  • 1

    cup bean sprouts

Directions

Cook the rice noodles as the label directs; drain and rinse under cold water to cool, then snip into smaller pieces with kitchen shears. Meanwhile, make the dressing: Whisk 1/4 cup fish sauce, the juice of 1 lime, 2 tablespoons vegetable oil, the jalapeno, sugar, half of the garlic and 1/2 cup water in a small bowl; set aside. Preheat a grill or grill pan to medium high. Combine the zest and juice of the remaining lime and the remaining garlic, 1 tablespoon vegetable oil and 2 teaspoons fish sauce in a medium bowl. Add the shrimp and toss to coat. Grill the shrimp until lightly charred and opaque, about 2 minutes per side. Toss the noodles, romaine, carrots, herbs and bean sprouts in a large bowl. Gradually add enough of the dressing to coat; toss. Divide among bowls and top with the shrimp. Drizzle with the dressing. Per serving: Calories 475; Fat 13 g (Saturated 2 g); Cholesterol 172 mg; Sodium 1,938 mg; Carbohydrate 60 g; Fiber 4 g; Protein 29 g

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