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Farmhouse Grilled Shrimp and Rice Noodles Salad with Herbs and Vegetables is the perfect light meal for summer. Not only is it beautiful, it’s fresh and delicious with flavors of citrus, ginger, and fresh herbs tossed with rice noodles, shrimp, bok choy, snap peas, cucumber, and so much more!
I’m so excited about this extraordinary Shrimp and Rice Noodles Salad, and you will be too! It comes together easily, and is an impressive meal for family or guests.
Recipes like my Asparagus Pecan Salad, Chimichurri Bowls, and Cottage Cheese Avocado Toast are great for when you want a fresh and delicious table that’s a farm to table experience in your own home. I love a delicious summer meal like these, and this is one of my salad recipes you’ll want in your recipe box!
This recipe comes from the famous Farmhouse at Roger’s Gardens in Corona del Mar in Southern California. It’s a stunning location with amazing fresh food. I love shopping at Roger’s Gardens in the spring and summer for beautiful plants and at Halloween and Christmas time for their displays and gifts. I call it the Disneyland of plants!
We appreciate your support
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
How to make
This Shrimp and Noodles Salad recipe has a few steps, as most farm to table restaurant meals do. But don’t let that intimidate you, each step is easy, and the whole meal comes together pretty quickly. You’ll have leftover base and vinaigrette after making the salad. Save it, tightly covered, in the fridge for up to 3 days and use it to marinate more shrimp for another meal.
Sauce & vinaigrette
The full ingredients, measurements, and instructions are in the recipe card. I just share some tips in the post.
First, you’ll make the base sauce, which is also the marinade for the shrimp (or any other protein that you want). That’s as simple as blending all base ingredients in a food processor.
Next, you’ll make some of the base sauce marinade into a vinaigrette. Again, that’s just mixing things in a bowl.
Salad prep
Then you’ll make the salad. This is mostly just chopping veggies. But you’ll start the prep on the noodles as well.
Cook the rice noodles according to the package directions. Use any size rice noodle you like here – a thicker noodle similar to a fettuccine or a vermicelli sized rice noodle. The package instructions will probably tell you to soak the noodles for a while in hot water, then boil the noodles for a couple minutes. Rinse the hot noodles in cold water to stop the cooking. You can even toss in some of the vinaigrette to make sure the noodles don’t stick to each other.
Shrimp
Use any size shrimp you like for this salad. I like the larger ones for grilling. Jumbo shrimp or large shrimp, anywhere from 16/20 per pound to 21/25 per pound. The smaller the number for the shrimp, the bigger the shrimp. You can read the number as 16 to 20 shrimp per pound.
Frozen shrimp are my preference; you’ll be able to defrost as much as you want, saving the rest of the shrimp for anther meal. Another benefit to frozen shrimp is that you know how long they’ve been defrosted.
Shrimp defrost in just a few minutes. Place the frozen shrimp in a bowl of cool tap water. Change out the water a few times, and in about 5 minutes, the shrimp are ready to go.
You can also thaw shrimp in the fridge overnight.
One other tip: I often make fewer shrimp than a recipe calls for. It makes it really easy to just pull enough shrimp out of the freezer for the two of us for dinner, and make up those shrimp. No leftovers, and no fuss.
If you don’t want to grill the shrimp, they can be cooked inside on the stove in a pan or gill pan. A couple minutes on each side, and they should be done.
Plate the salad
Then it’s just plating the salad, that’s kind of fun.
See, this isn’t difficult at all. And it’s so fresh and the flavors go together so well.
Leftovers and storage
This salad is best when freshly prepared. Store the base, vinaigrette, shrimp, noodles and veggies all separately in airtight containers if you do have leftovers. They will stay fresh up to 3 days.
Changes to the recipe
You can add or subtract to this recipe and make it your own, however you like.
Serve it as a salad or even a hot meal with hot rice noodles and shrimp fresh off the grill.
Use different veggies and fruits depending on what you have in your kitchen. I think peaches and edamame would be a lovely addition to the salad.
Swap out the protein with tofu, fish, or chicken.
You can substitute mixed lettuce, any kind of cooked whole grains, or even regular wheat pasta for the rice noodles.
Make it vegan by using maple syrup in the dressing instead of honey, and leave off the shrimp.
Add crushed peanuts for garnish.
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Recipe
Farmhouse Grilled Shrimp and Rice Noodles Salad with Herbs and Vegetables
Ingredients
Base Sauce/ Marinade
- ½ cup chopped cilantro leaves and stems
- ½ cup chopped Thai/lemon basil leaves and stems
- 2 limes zest and juice
- 1 orange zest and juice
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic about 3 cloves
- 1 small shallot roughly chopped
- ¼ cup toasted sesame oil
- ½ tsp chile garlic sauce
Vinaigrette
- ½ cup of the base sauce
- ¼ cup soy sauce
- 1 tablespoon honey
- ¼ cup rice vinegar
- ½ cup grapeseed oil or other neutral flavored oil
Shrimp
- ½ pound shrimp defrosted, shells and veins removed
Salad
- 2 cups lightly packed cooked Rice Noodles cooked according to package directions
- ¼ cup shredded carrots
- ¼ cup finely sliced red onions
- ¼ cup sugar snap peas strings removed and chopped
- ¼ cup thinly sliced baby bok choy leaves and stalk
- ¼ cup radishes sliced in half and thinly sliced into half-moons, about 2 radishes
- ¼ cup Persian cucumber sliced in half and thinly sliced cut into half-moons
- ½ cup tangerine segments from 2 seedless tangerines if using fresh
Herb & greens mix
- 1 tablespoon julienned basil
- 1 tablespoon chopped cilantro
- ¼ cup arugula lightly packed
- 2 lime wedges and toasted sesame seeds for garnish if desired
Instructions
Make the base sauce/ marinade
- Blend all base ingredients together in a food processor and season lightly with salt and fresh ground pepper. Makes 1 cup of sauce.½ cup chopped cilantro, ½ cup chopped Thai/lemon basil, 2 limes, 1 orange, 1 tablespoon minced ginger, 1 tablespoon minced garlic, 1 small shallot, ¼ cup toasted sesame oil, ½ tsp chile garlic sauce
Make the vinaigrette
- Place vinaigrette ingredients in a bowl and whisk together while slowly adding oil. Makes 1 & ¼ cups.½ cup of the base sauce, ¼ cup soy sauce, 1 tablespoon honey, ¼ cup rice vinegar, ½ cup grapeseed oil
Make the shrimp
- Defrost the shrimp if they’re frozen. Peel off any shells, and devein them if necessary. Rinse the raw shrimp under cold running water, then blot dry with paper towels.½ pound shrimp
- To prep the shrimp, place the defrosted shrimp in a bowl and season lightly with salt and fresh ground pepper. To marinade, spoon in some of base sauce and toss to coat. Cover and refrigerate up to 1 hour. Remove from refrigerator and let it come to room temperature before grilling.
- Set up the grill for direct grilling and preheat to high. Brush and oil the grill grate.
- When ready to cook, drain the marinade off the shrimp and discard the marinade.
- Arrange the shrimp on the hot grate so that the shrimp are over the fire. Grill the shrimp until just starting to turn pink, about 2 minutes. Flip the shrimp, cook another 2 minutes.
- When the shrimp are cooked, they’ll turn from gray and translucent to pinkish white and opaque. They’ll be firm to the touch, and the tails will curl slightly. Overcooked shrimp will have tightly curled tails.
- The shrimp should only take about 2-3 minutes on each side to be fully cooked. Remove them from the grill once they’re done.
Make the salad
- Place the salad ingredients in a bowl and toss lightly with 2 tablespoons of dressing – more or less to taste.2 cups lightly packed cooked Rice Noodles, ¼ cup shredded carrots, ¼ cup finely sliced red onions, ¼ cup sugar snap peas, ¼ cup thinly sliced baby bok choy, ¼ cup radishes, ¼ cup Persian cucumber, ½ cup tangerine segments
Herb & greens mix
- Add half of the herb mix into salad and half will be sprinkled on as garnish.1 tablespoon julienned basil, 1 tablespoon chopped cilantro, ¼ cup arugula
Assemble salad
- Take a large platter or bowl and spoon a tablespoon or so of the base sauce on the plate and use your spoon to create a Nike-type swoosh on the outside edge.
- Place salad mix on the plate, sprinkle remaining herb mix around the salad and lightly spoon a little more dressing around salad.
- Place grilled shrimp on top of salad with a light drizzle of vinaigrette.
- Add lime wedges for garnish. Sprinkle with toasted sesame seeds if desired.2 lime wedges and toasted sesame seeds for garnish
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Debi
This salad is so delicious! Vibrant fun flavors, lots of herbs and veggies. Those citrus grilled shrimp. It’s all so perfect. I hope you give it a try and lot it as much as we do. Debi, author, Life Currents