This Grilled Shrimp and Rice Noodle Salad brings together a handful of fresh ingredients in a way that feels considered rather than complicated. The shrimp are cooked simply in olive oil with salt and pepper until just opaque, the vermicelli is pre-dressed and chilled, and everything comes together in a final toss with mango, carrots, jalapeno and mint. The dressing of lime juice, Thai fish sauce, brown sugar and sesame oil ties it all together without overpowering any single ingredient. It works well as a standalone lunch or a light dinner, and it comes together in under 30 minutes.
About the Recipe
The recipe uses rice vermicelli, which cooks in just two minutes and must be rinsed under cold water immediately to stop it from clumping. Half the dressing goes onto the noodles before they go into the fridge, which gives them time to absorb flavour rather than sitting plain. The shrimp are cooked in a nonstick pan rather than on an outdoor grill, which keeps the process straightforward. Ripe mango adds natural sweetness that balances the fish sauce, and roasted peanuts at the end give the salad a bit of crunch. If you enjoy similar preparations, the Thai Noodle Salad on Awesome Cuisine follows a comparable approach.
Why You Will Love This Recipe
The strongest reason to make this salad is the dressing. One mixture of lime juice, fish sauce, brown sugar and sesame oil handles both the noodle marinade and the final seasoning, so there is nothing extra to prepare. The result is a salad where the noodles are already flavoured before any topping is added, which makes the finished dish taste more complete than most quickly assembled salads. The combination of warm shrimp added to cold, dressed noodles also means the textures stay distinct rather than everything turning soft. For anyone who enjoys shrimp preparations, this sits alongside recipes like Shrimp Salad with Creamy Dressing as a reliable option that does not require much active cooking time.
Cooking Tips
The most common beginner mistake with rice vermicelli is leaving it in the hot water too long. Two minutes is enough; overcooking makes it sticky and soft. Rinse it under cold running water straight away and drain thoroughly before adding the dressing. For the shrimp, two minutes per side over medium heat is sufficient. Pulling them off the heat as soon as they turn opaque prevents them from becoming rubbery. Bring the vermicelli back to room temperature before the final toss so the dressing coats evenly.
Top Tips
- Rinse the vermicelli under cold running water immediately after draining to stop the cooking and prevent clumping.
- Use a ripe but firm mango so the slices hold their shape in the final toss rather than turning mushy.
- Do not skip pre-dressing the noodles before refrigerating; this step ensures the vermicelli absorbs flavour rather than tasting plain.
- Cook the shrimp just until opaque, roughly two minutes per side; they continue to carry heat after leaving the pan.
- Add the peanuts only at the very end and serve immediately so they stay crunchy.
- Taste the dressing before dividing it; fish sauce varies in saltiness between brands, so adjust with a little extra lime juice if needed.
Serving and Storing Suggestions
Serve the salad immediately after the final toss so the peanuts retain their crunch and the shrimp stay warm against the cold noodles. It works well as a standalone meal for two. If you need to prepare ahead, keep the dressed vermicelli, shrimp, vegetables and dressing separate and combine just before serving. The assembled salad does not store well overnight as the noodles absorb the remaining dressing and soften. Leftover shrimp can be used the next day in a Shrimp Taco Salad.
Similar Recipes
- Thai Noodle Salad
- Shrimp Salad with Creamy Dressing
- Seafood and Fennel Salad with Dill Dressing
- Shrimp Taco Salad
Nutrient Benefits
Shrimp are a lean source of protein and low in fat. Rice vermicelli provides carbohydrates for energy without being heavy. Mango contributes vitamin C and vitamin A. Carrots add further vitamin A, and mint leaves provide small amounts of iron and vitamin C. Roasted peanuts supply protein and healthy fats alongside the meal. The overall portion is moderate in calories while delivering a reasonable spread of nutrients from its varied ingredients.
Grilled Shrimp and Rice Noodle Salad
Ingredients
- 10 to 12, peeled, de-veined Shrimps
- 85 gms Rice Vermicelli
- 2 1/2 tblsp Lime Juice
- 2 1/2 tblsp Brown Sugar
- 2 1/2 tblsp Thai Fish Sauce
- 1/2 tsp Sesame Oil
- 1/2 tblsp Olive Oil
- 1 , cut into strips Carrot
- 1 , small, ripe, peeled, pitted, finely sliced Mango
- 1 , large or 2, small, finely sliced Spring Onions
- 1/4 cup Mint Leaves
- 1 , small, red, sliced Jalapeno
- 2 tblsp, roasted Peanuts
- Salt as per taste
- Black Pepper Powder as per taste
Instructions
- Heat a large pan of water over medium flame.
- Add 1/2 tsp of salt and bring to a boil.
- Add the rice vermicelli and cook for 2 minutes or until al dente.
- Drain and rinse under cold running water.
- Drain again and transfer to a bowl.
- Combine the brown sugar, thai fish sauce, lime juice and sesame oil in a bowl.
- Pour half of this dressing over the vermicelli and mix well.
- Keep the vermicelli in the fridge until required.
- Heat a nonstick pan over medium flame.
- Combine the olive oil with the shrimps and toss well.
- Sprinkle salt and pepper powder.
- Add the shrimps to the pan and cook until opaque or for 2 minutes each side.
- Remove and keep aside.
- Remove the vermicelli from the fridge and bring to room temperature.
- Add the mango, carrots, half of the spring onions and mint leaves, jalapenos.
- Add the remaining dressing and toss well.
- Add the shrimps and mix.
- Garnish with peanuts, remaining mint leaves and spring onions.
- Serve at once.
Sign up for our newsletter
Add Awesome Cuisine as a Preferred Source
Frequently Asked Questions
Can I use regular white sugar instead of brown sugar in the dressing?
Yes, white sugar works as a direct substitute in the same quantity. Brown sugar adds a faint molasses note that rounds out the dressing slightly, but the difference in a preparation this size is small. The more important balance to get right is between the lime juice and fish sauce, so taste the dressing after mixing and adjust accordingly.
What can I use if I do not have Thai fish sauce?
Soy sauce is the most practical substitute and is available in most kitchens. Use the same quantity but start with a little less because soy sauce can be saltier than fish sauce depending on the brand. The flavour will be slightly different but the dressing will still work well with the other ingredients.
Can the shrimp be cooked on an actual grill instead of a pan?
Yes. Thread the shrimp onto skewers after tossing them in olive oil, salt and pepper, then grill over medium-high heat for about two minutes per side. The result is similar; the shrimp just pick up a little char. Make sure the grill grates are clean and lightly oiled so the shrimp do not stick.
My vermicelli clumped together after draining. How do I fix it?
Run cold water over the noodles again and use your hands or a fork to separate them gently. Adding the dressing while they are still slightly damp also helps loosen any clumps. To prevent this from happening, rinse the noodles thoroughly under cold running water immediately after draining and do not leave them sitting undressed for long.
Can I make this salad without mango if it is not in season?
You can replace mango with thinly sliced cucumber or papaya, both of which hold their texture well in the salad. Cucumber adds a cool, mild flavour while papaya is closer to mango in sweetness. Avoid watery fruits that will dilute the dressing once the salad is tossed.
