Grilled Shrimp and Rice Noodle Salad

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Kim Nichols 0

"A quick and refreshing dish with a Thai flair"
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40 4 servings
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Original recipe yields 4 servings



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  1. In a medium bowl, combine 1 tsp. lime zest, 1 tbsp. soy sauce and the shrimp. Set aside to marinade at room temp. while you prepare the noodles and preheat the grill.
  2. Boil water for the noodles. When water reaches boiling add rice noodles and remove from burner. Remove noodles in 3 - 5 minutes from hot water and strain and rinse under cold water.
  3. Meanwhile, in a large bowl, combine the remaining 1 tsp. lime zest, 3 tbsp. soy sauce, lime juice, honey, sesame oil, anchovy paste, and hot pepper sauce.
  4. Add the cilatro(parsley), basil, cabbage, peaches, carrots and garlic, tossing to coat.
  5. Add the drained rice stick to the peach-vegetable mix, tossing gently to combine.
  6. You may chill until shrimp are ready or leave at room temp.
  7. Spray grill with non-stick cooking spray and preheat your grill to a medium heat.
  8. Thread the tomatoes onto 2 skewers.
  9. Put the shrimp onto 2 or 3 skewers.
  10. Grill the kebabs, covered, turning once, for 6 minutes or until the tomatoes are just beginning to split.
  11. Remove the tomato skewers and continue to cook shrimp for a few minutes until done.
  12. Transfer the rice noodle salad to a serving platter.
  13. Surround with shrimp and tomatoes.
  14. Drizzle any dressing remaining in the bowl over the shrimp and serve.
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