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Thai Shrimp Noodle Salad with ginger dressing and sliced mango
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Thai Shrimp Noodle Salad (20 Minutes)

Thai Shrimp Noodle Salad with mango, peanuts, and honey-ginger dressing. This vibrant glass noodle salad boasts big flavor for minimal ingredients.
Course Entree/Salad, Seafood
Cuisine Thai
Diet Gluten Free
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 365kcal

Equipment

  • 1 large saute pan or skillet
  • Mixing bowls

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

Serving: 1bowl | Calories: 365kcal | Carbohydrates: 27g | Protein: 14g | Fat: 25g | Saturated Fat: 4g | Sodium: 675mg | Fiber: 1g | Sugar: 9g