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Grilled Shrimp and Rice Noodle Salad

Rated as 4.4 out of 5 Stars
1

"A quick and refreshing dish with a Thai flair."
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Ingredients

55 m servings 437
Original recipe yields 4 servings

Directions

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  1. Preheat grill for medium heat and lightly oil the grate.
  2. Combine shrimp, 1 tablespoon soy sauce, and lime zest in a bowl. Allow shrimp to marinate at room temperature while preparing remaining ingredients.
  3. Bring a large pot of water to a boil. Add rice stick noodles to boiling water and remove from heat. Cook until noodles have cooked through, but are still firm to the bite, 3 to 5 minutes. Rinse will cold water until chilled; drain well.
  4. Whisk lime juice, remaining 3 tablespoons soy sauce, honey, sesame oil, remaining 1 teaspoon lime zest, anchovy paste, and hot pepper sauce in a large bowl. Add peaches, cabbage, carrots, cilantro, basil, and garlic and toss to coat. Stir rice noodles into vegetable mixture until combined; set aside.
  5. Thread about 8 shrimp on 4 wooden skewer by piercing shrimp through the tail and the upper body. Pierce cherry tomatoes onto remaining 2 skewers.
  6. Place shrimp and tomato skewers on preheated grill. Cook tomatoes until they begin to split, about 3 minutes per side; transfer to a platter. Continue to cook shrimp until they are bright pink on the outside and is no longer transparent in the center, 2 to 3 minutes more. Remove tomatoes and shrimp from skewers.
  7. Transfer noodle salad to a large platter. Surround salad with tomatoes and shrimp; drizzle any remaining lime dressing over shrimp.

Nutrition Facts


Per Serving: 437 calories; 4.8 73 25.1 173 851 Full nutrition

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Reviews

Read all reviews 4
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Made as written except for two small changes. Rather than buying a tube of anchovy paste I used a dash of fish sauce instead. The other change is that I chose not to blister my tomatoes on the g...

would have doubled the sauce

So good, so simple, so quick! Love it! I can never make a recipe just As Is, I always have to customize in some way- I made my own marinade for the shrimp, added mushrooms and more veggies, and ...

Good, but I would make changes. I would only use 8 oz of the thin noodles, not the stick. Also, increase bok choy amount for more green and crunchy.