Rice Noodle Salad with Grilled Satay Shrimp
The right spice blend can make all the difference to a dish. Learn how to make delicious Asian-inspired recipes like this rice noodle salad with grilled satay shrimp at home by following our simple recipe guide!
Ingredients
- 1 lb fresh jumbo shrimp – shelled and deveined with tails intact
- 1 tbsp of Season with Spice’s Malaysian Satay Seasoning
- 1 tbsp coconut palm sugar or raw cane sugar
- 1 lemongrass stalk – white part only minced
- 2 tsp fish sauce or to taste
- 1 tbsp oil
To assemble the rice noodle salad:
- Thin-style rice stick noodles – cooked according to package instructions
- Mango - thinly sliced or shredded
- Lettuce romaine, red leaf, or iceberg – thinly shredded
- Fresh herbs: cilantro mint, and/or Thai basil
- Unsalted peanuts – chopped
- Lime wedges
For the dressing:
- Juice from 1 lime
- 2-3 tbsp fish sauce or to taste
- 1 tbsp coconut palm sugar or raw cane sugar
- 1-2 red serrano chili peppers – deseeded and minced
- 2-3 garlic cloves – minced
- 1/4 cup water room temperature
Instructions
- To prep ahead: cook the noodles and cut your vegetables the night before. Keep them in separate containers. You can also make the dressing a couple of days in advance – just whisk all the ingredients together, and give it a taste, and adjust any seasonings if necessary.
- Keep the dressing in the refrigerator until about an hour before using (it’s best to add to the salad at room temperature).
- In a large bowl or shallow baking dish, combine the shrimp with our Malaysian Satay Seasoning, sugar, fish sauce, and minced lemongrass. Let marinate for at least 20 minutes, or up to 4 hours in the fridge.
- When you’re ready to start cooking, first take out your serving bowls, and divide the rice noodles into each bowl (use a pair of chopsticks to loosen up the noodles if needed).
- Top with mango slices, shredded lettuce, and any other additions you may have. Set aside.
- Heat grill until hot, and brush it with oil. Place marinated shrimp onto the grill. Cook until the shrimp are lightly charred and no longer opaque, about 2-3 minutes per side. Transfer the grilled shrimp to each serving bowl.
- Garnish with fresh herbs, lime wedges and chopped peanuts. Serve along with the dressing. To enjoy, pour the dressing into the bowl and give everything a good toss to evenly coat the noodle salad.
Notes
- I used a smaller bowl for image purposes. You may want to use a larger serving bowl so it's easier to toss the noodle salad with the dressing.
Nutrition
Serving: 150gCalories: 187kcalCarbohydrates: 10gProtein: 22gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 191mgSodium: 2130mgPotassium: 243mgFiber: 1gSugar: 6gVitamin A: 293IUVitamin C: 2mgCalcium: 94mgIron: 1mg
Tried this recipe?Let us know how it was!