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Grilled Shrimp and Rice Noodle Salad

Shruthi
Grilled Shrimp and Rice Noodle Salad is fresh, light, and incredibly flavorful.Juicy grilled shrimp provide a smoky and savory element.Rice noodles create a soft and satisfying base.Fresh vegetables and herbs add crunch and brightness.A tangy dressing brings together sweet, salty, and citrus flavors.Perfect for summer meals, healthy lunches, and easy dinners.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
20 minutes
Total Time 50 minutes
Course dinner, lunch, Main Course, Salad
Cuisine asian inspired, Southeast Asian, Vietnamese
Servings 4
Calories 429 kcal

Ingredients
  

For the Grilled Shrimp

  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 3 garlic cloves, minced
  • 1 tablespoon soy sauce or fish sauce
  • 1 teaspoon honey
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili flakes
  • ¼ teaspoon black pepper
  • Salt to taste

For the Salad

  • 8 ounces rice vermicelli noodles
  • 2 cups shredded lettuce
  • 1 cucumber, thinly sliced
  • 1 large carrot, julienned
  • 1 cup bean sprouts
  • ½ cup fresh mint leaves
  • ½ cup fresh cilantro
  • 3 green onions, sliced
  • ¼ cup roasted peanuts, chopped
  • Lime wedges for serving

For the Dressing

  • ¼ cup fish sauce
  • ¼ cup fresh lime juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar or honey
  • 2 garlic cloves, minced
  • 1 small red chili, finely chopped
  • ¼ cup warm water

Instructions
 

  • In a bowl, combine olive oil, lime juice, garlic, soy sauce, honey, smoked paprika, chili flakes, salt, and pepper.
  • Add shrimp and marinate for 20 minutes in the refrigerator.
  • Cook rice noodles according to package directions. Drain and rinse under cold water until cooled.
  • Prepare the dressing by mixing fish sauce, lime juice, rice vinegar, sugar, garlic, chili, and warm water until well combined.
  • Preheat a grill or grill pan over medium-high heat.
  • Grill shrimp for 2–3 minutes per side until pink, cooked through, and slightly charred.
  • Arrange lettuce and rice noodles in serving bowls. Add cucumber, carrots, bean sprouts, herbs, and grilled shrimp.
  • Drizzle with dressing, sprinkle with peanuts, and serve with lime wedges.

Notes

  • Use fresh shrimp for the best flavor and texture.
  • Do not overcook shrimp, as they can become rubbery.
  • Rinse rice noodles with cold water to prevent sticking.
  • Fresh herbs are essential for authentic flavor.
  • Adjust chili according to your spice preference.
  • Prepare the dressing ahead for deeper flavor.
  • Add dressing just before serving.
  • Store noodles and toppings separately for meal prep.
Keyword Asian noodle recipe, Grilled Shrimp Salad, Healthy Seafood Salad, Rice Noodle Salad, Shrimp Vermicelli Bowl, Vietnamese Shrimp Noodles