Thai Shrimp Noodle Salad with mango, fresh herbs, and honey-ginger dressing. This vibrant glass noodle salad comes together in 30 minutes and is full of fresh flavors.
Why You'll Love this Shrimp Noodle Salad
Summer is all about leaning into simple, nutritious, and delicious recipes.
Like this Thai-inspired Shrimp Noodle Salad, which comes together in 25 minutes. 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 fats and antioxidants, and offers a decent punch of protein.
It's also naturally gluten- and dairy-free. To make it vegan, simply swap the shrimp for tofu and the fish sauce for soy sauce.
- 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.
- *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 + quick-cooking. You can typically find them in the international aisle of most well-stocked supermarkets.
- 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, salted peanuts for extra flavor.
- Aromatics: A mix of fresh ginger and garlic create the aromatic base of the sauce.
- Fish Sauce: A pungent source of umami, fish sauce adds salty, fermented goodness to the dressing.
- Herbs: A mix of fresh basil and cilantro add brightness and dimension to the bowls.
- Sesame Oil: Look for toasted sesame oil, which is darker in color and richer in flavor.
Step 1: Prepare the Honey-Ginger Dressing
In a medium bowl or glass measuring cup, combine olive oil, lime juice, fish sauce, honey, garlic, and ginger; stir with a whisk to combine. Let dressing sit for at least 10 minutes while you prepare remainder of recipe.
Step 2: Sauté the Shrimp
Heat remaining 2 Tbsp. oil in a large skillet over medium-high heat. Season shrimp evenly with salt and pepper, and add to hot skillet. Cook 2 minutes per side, or until shrimp turn opaque. Transfer to a plate.
Step 3: Cook Noodles
Cook noodles according to package directions in a pot of salted water. Drain and transfer noodles to a large bowl. Add dressing and toss to combine.
Step 4: Assemble Shrimp Noodle Salads
In a separate bowl, combine basil, cilantro, mango, peanuts, rice vinegar, and toasted sesame oil. Toss to combine.
Divide noodles evenly between each of four bowls. Scatter shrimp overtop, and add a big spoonful of mango-herb mixture. Garnish with extra peanuts and/or a drizzle of toasted sesame oil.
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 glass noodle 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:
30 Minute Greek Shrimp Grain Bowls
Shrimp Pasta Primavera with Zoodles
One Pot Harissa Shrimp and Feta Orzo
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)
- Large skillet
- Stock pot
- Mixing bowls
- ¼ cup plus 2 Tbsp. extra-virgin olive oil, divided
- ¼ cup fresh lime juice
- 1 Tbsp. fish sauce
- 2 tsp. honey
- 2 tsp. minced fresh garlic
- 1 ½ tsp. freshly grated ginger
- 12 oz. peeled and deveined raw shrimp
- 8 to 9 oz. glass noodles (sub vermicelli or Pad Thai rice noodles)
- ¾ cup fresh torn basil leaves
- ½ cup fresh cilantro leaves
- 1 cup thinly sliced fresh mango
- ⅓ cup roasted, salted peanuts, finely chopped
- 1 Tbsp. toasted sesame oil
- 2 tsp. seasoned rice vinegar
- In a medium bowl or glass measuring cup, combine ¼ cup of the olive oil, lime juice, fish sauce, honey, garlic, and ginger; stir with a whisk to combine. Let dressing sit for at least 10 minutes while you prepare remainder of recipe.
- Heat remaining 2 Tbsp. oil in a large skillet over medium-high heat. Season shrimp evenly with salt and pepper, and add to hot skillet. Cook 2 minutes per side, or until shrimp turn opaque. Transfer to a plate.
- Cook noodles according to package directions in a pot of salted water. Drain and transfer noodles to a large bowl. Add dressing and toss to combine.
- In a separate bowl, combine basil, cilantro, mango, peanuts, toasted sesame oil, and rice vinegar; toss to combine.Divide noodles evenly between each of four bowls. Scatter shrimp overtop, and add a big spoonful of mango-herb mixture. Garnish with extra peanuts and/or a drizzle of toasted sesame oil, if desired.
This was really good! Despite seeming like it’s a number of ingredients, it comes together pretty easily. My only “critique” is that this was definitely 2 servings for us vs 4. If I were going to serve 4, I’d double it. But it was delicious and my husband suggested we make this the next time we have friends over.
I'm so glad you enjoyed it! Thank you for the feedback, and for taking the time to leave a review!
Another Jamie home run. This was my first experience cooking with glass noodles - fun! Our mango ended up not being ripe enough so I used canned pineapple (that I keep on hand for chickpea tacos al pastor) as a sub. The only thing that threw me was the term seasoned for rice vinegar. We just had plain rice vinegar and it worked fine. Very tasty and a nice little party in my mouth!
I love noodle and shrimp. I will definitely try this salad. Thank you.
I cannot get that honey-ginger flavor off my mind. This is a good one.