Thai Shrimp Noodle Salad with mango, peanuts, and honey-ginger dressing. This vibrant glass noodle salad boasts big flavor for minimal ingredients.
This post is sponsored by Pompeian, but the content and opinions expressed here are my own.
Why You’ll Love this Shrimp Noodle Salad
Summer is all about leaning into simple, nutritious, and delicious recipes. And as we look ahead to fall, we also want to make sure we’re adding meals to our rotation that don’t take up too much prep + cook time. Like this Thai-inspired Shrimp Noodle Salad, which comes together in 20 minutes with just 10 ingredients. It’s the perfect alchemy of sweetness and spice, with lots of cool, crunchy fixings and a vibrant dressing.
This recipe is rich in heart-healthy monounsaturated fats and antioxidants, and offers a decent punch of protein. It’s also naturally gluten and dairy-free.
One of the spotlight ingredients in this recipe is Pompeian Extra Virgin Olive Oil (EVOO), which is rich in antioxidants called polyphenols. EVOO is my go-to oil for its heart, brain, and gut health benefits, as well as its ability to help thwart inflammation.
It’s also extremely versatile: use it for sautéing, stir-frying, drizzling over a salad, or whisking into a homemade vinaigrette. When deciding which EVOO to choose, I look at a lot of different factors, but I constantly find myself turning to Pompeian. As a farmer owned company, I love that they are a family of farmers and olive oil craftsmen. It really shines through in the taste of their EVOOs and the quality of their products.
- Shrimp: For easy prep, you’ll want to use raw, tail-on shrimp that’s been peeled and deveined. Shrimp is relatively low in calories and a great source of lean protein. Since I don’t have easy access to fresh shrimp (even the “fresh” shrimp sold in the seafood case is often previously frozen), I seek out sustainability farmed frozen shrimp. *Note: if you don’t eat seafood, you can use one block of extra-firm tofu, pressed and sliced into cubes.
- Noodles: Glass or cellophane noodles (also known as bean thread noodles) are transparent noodles that, when cooked, are clear like glass. If you can’t find them, rice vermicelli or Pad Thai noodles will also work here. All of these noodles are gluten free, and very quick-cooking. You can typically find them in the international aisle of most well-stocked supermarkets.
- Pompeian Smooth Extra-Virgin Olive Oil: Expertly crafted by The Olive Oil People at Pompeian, this mild, delicate olive oil is made from first cold pressed olives, grown and nurtured by Pompeian’s family of farmers. High in monounsaturated fats, Pompeian Smooth Extra Virgin Olive Oil is ideal for sautéing and stir-frying, which is why I used it in this dish. Click here to add Pompeian Smooth Extra Virgin Olive Oil into your Amazon cart!
- Mango: The sweetness of mango balances the super-savory dressing beautifully in this dish. I peel it, and thinly slice it for best results. Or, if you prefer, you can use papaya in this recipe.
- Peanuts: Roasted peanuts are the perfect garnish for adding crunch and toasty dimension. I make sure to buy roasted, unsalted peanuts so I have control over the salt content. Alternatively, you can use cashews or water chestnuts.
Step 1: Prepare the Honey-Ginger Dressing
In a medium bowl or glass measuring cup, combine lime juice, olive oil, fish sauce, honey, garlic, and ginger; stir with a whisk to combine. Let dressing stand for at least 10 minutes while you prepare remainder of recipe.
Step 2: Sauté the Shrimp
Heat Pompeian Smooth Extra-Virgin Olive Oil in a large skillet over medium-high heat. Season shrimp evenly with salt, and add to hot skillet. Cook 2 to 3 minutes per side, or until shrimp turn opaque. Transfer to a plate.
Step 3: Cook Noodles
Cook glass noodles (or noodle of choice) according to package directions. Drain and transfer noodles to a large bowl. Pour about two thirds of the dressing over noodles, and gently toss to combine.
Step 4: Assemble Shrimp Noodle Salads
Divide glass noodles evenly between each of four bowls. Scatter shrimp overtop, and garnish with sliced mango, chopped peanuts, and fresh mint leaves. Drizzle remaining dressing evenly over each bowl, and serve immediately.
FAQs and Expert Tips:
How to Store Shrimp Noodle Salad
This salad is best enjoyed fresh, however you can also consume it the day after. To store, transfer shrimp noodle salad to an airtight container and refrigerate. When ready to eat, you can enjoy it cold right out of the refrigerator, or leave it at room temperature for about 20 minutes.
This salad is not meant to be reheated, so should either be enjoyed cold or closer to room temperature.
What to Serve with Shrimp Noodle Salad
The beauty of this quick, simple salad is that it’s an all-in-one meal. It offers a great breakdown of protein, carbohydrates, and heart-healthy fats to keep you satiated. However if you’re in search of a side, this Cucumber Sesame Salad with Garlicky Chili Oil is a great option.
More Healthy Shrimp Recipes to Try:
If you give this glass noodle salad a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Thai Shrimp Noodle Salad (20 Minutes)
- 1 large saute pan or skillet
- Mixing bowls
- 1/4 cup plus 2 Tbsp. Pompeian Smooth Extra-Virgin Olive Oil, divided
- 1/4 cup lime juice
- 1 Tbsp. fish sauce
- 2 tsp. honey
- 2 tsp. minced fresh garlic
- 1 1/2 tsp. freshly grated ginger
- 12 oz. peeled and deveined raw shrimp
- 8 oz. glass noodles (sub vermicelli or Pad Thai noodles)
- 1 cup fresh sliced mango
- 1/3 cup finely chopped roasted peanuts
- Optional: fresh mint leaves
- In a medium bowl or glass measuring cup, combine 1/4 cup of the olive oil, lime juice, fish sauce, honey, garlic, and ginger; stir with a whisk. Let dressing stand for at least 10 minutes while you prepare remainder of recipe.
- Heat remaining 2 Tbsp. olive oil in a large skillet over medium-high heat. Season shrimp with salt, if desired, and add to hot skillet. Cook 2 to 3 minutes per side, or until shrimp turn opaque. Transfer to a plate.
- Cook noodles according to package directions. Drain and transfer noodles to a large bowl. Pour about two thirds of the dressing over noodles, and gently toss to combine.
- Divide noodles evenly between each of four bowls. Place shrimp overtop, and garnish with sliced mango, chopped peanuts, and fresh mint leaves, if desired. Drizzle remaining dressing evenly over each bowl, and serve immediately.