Vietnamese Shrimp Noodle Salad



Vietnamese Shrimp Noodle Salad

Servings 4 Servings


  • Shrimp:
  • 1 pound shrimp, shelled and deveined
  • 1 tablespoon olive oil
  • 2 garlic cloves, finely chopped
  • pinch of salt
  • Dressing:
  • ¼ cup lime juice
  • ¼ cup fish sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon hot chili paste, such as sambal oelek
  • 1 garlic clove, finely chopped
  • Salad:
  • 8 ounces rice noodles
  • 2 large carrots, shredded
  • 2 radishes, thinly sliced
  • 1 large cucumber, sliced
  • shredded lettuce or cabbage
  • ¼ cup fresh mint leaves


  • Shrimp:
  • In medium bowl, combine the shrimp, olive oil, chopped garlic, and salt. Toss well to combine and set aside for 15 minutes.
  • Heat a skillet over high heat. Add the shrimp and cook for 3 minutes. Remove from heat.
  • Dressing:
  • In a jar with tight fitting seal, add lime juice, fish sauce, rice vinegar, honey, chili paste, and garlic. Shake well and set aside
  • Salad:
  • Prepare the noodles according to the packet directions. Drain the noodles.
  • Add the noodles to a large bowl and add the shrimp, carrots, and cucumbers. Drizzle ½ the sauce and toss to combine. Divide among bowls and top with cabbage and fresh mint. Serve with remaining sauce. Enjoy!


*you may want to make an extra batch of dressing incase you want a little more for your salad 🙂