Vietnamese Shrimp Salad with Noodles

5 from 1 vote

This Vietnamese Shrimp Salad recipe is healthy and flavorful! It's made with vermicelli rice noodles, fresh herbs, and a spicy lime dressing.

Prep Time15

Cook Time20

Total Time35

Course: Salad

Cuisine: Vietnamese

Diet: Gluten Free, Low Lactose

Keyword: Vietnamese noodle salad, shrimp noodle salad, Vietnamese salad with shrimp

Servings:

Calories: 329kcal

Thinly chop 2 cups of lettuce (can use romaine, iceberg, or any greens of choice).
Thinly slice 1 bell pepper (any color). Thinly slice any other veggies you like (such as cucumbers or cabbage).
Peel and grate 1-2 large carrots using a box grater. You can also julienne the carrots if you prefer.
Finely chop ½ cup each mint, cilantro, and basil (or Thai basil).
Prepare 1 package of Vermicelli rice noodles (also known as Vermicelli rice sticks). Allow the noodles to cook just until al dente, drain them using a colander, and rinse them under cold water after cooking. Be careful not to overcook the noodles, or they may become mushy.

Add 2 Tbsp. Sambal Oelek chili garlic sauce, ¼ cup lime juice, ¼ cup fish sauce, 2 Tbsp. sugar, and 1 cup water to a small bowl. Stir until completely combined.

Mince 4 cloves garlic.
Thaw 1 pound of shrimp (if frozen). Once the shrimp is thawed, remove the shells and devein the shrimp if necessary. Pat the shrimp dry with some paper towels.
Heat a skillet to medium high and add 1 Tbsp. of olive oil to the pan.
Once heated, add the shrimp to the skillet along with the minced garlic and ¼ tsp. each kosher salt and pepper. Sauté the shrimp for 2-3 minutes on the first side. Flip the shrimp and cook for 1-2 minutes on the second side.
The shrimp is cooked when the color turns from translucent grey to opaque. The safe internal temperature for shrimp is 145 degrees Fahrenheit and may be checked using a food thermometer if you are unsure.
Remove the skillet from the heat and set aside.
Add a generous amount of the cooked Vermicelli rice noodles to a bowl. Add a generous spoonful or two of the grated carrots, sliced peppers, and shredded lettuce or greens (or any thinly sliced veggies you like).
Pour as much or as little of the dressing over the salad as you like. Add some of the cooked shrimp to the salad. Top with a few Tbsp. of chopped mint, cilantro, and basil (or Thai basil). Squeeze a wedge of lime over the top.

You can cut the amount of dressing in half if you would like a smaller amount.

Feel free to use any sliced veggies you like to top your salad. Cucumbers, cabbage, greens, and bean sprouts are all great choices.