Farmhouse Grilled Shrimp and Rice Noodles Salad with Herbs and Vegetables

square crop of chopsticks pulling up noodles out of a bowl with shrimp and salad in it.

5 from 1 vote

Farmhouse Grilled Shrimp and Rice Noodles Salad with Herbs and Vegetables

Farmhouse Grilled Shrimp and Rice Noodles Salad with Herbs and Vegetables, not only is it beautiful, it’s fresh and delicious. And the flavors are extraordinary. Perfect light meal for summer.

Course Main Course, Salad

Cuisine American

Keyword farmhouse, rice noodles, shrimp

Prep Time 30

Cook Time 10

soaking noodles & marinating shrimp 1

Total Time 1 40

Servings servings

Calories 547kcal

Author Debi

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

Makes 2 large servings, or 4 smaller servings

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.

To defrost shrimp, 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.

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.

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. The nutrition calculations are off because of the extra sauce/vinaigrette.

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. It will stay fresh up to 3 days.

Nutrition