Salad with rice noodles and shrimp
Votes: 4
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 448, total fat 9 G., saturated fats G., proteins 22 G., carbohydrates 70 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 448, total fat 9 G., saturated fats G., proteins 22 G., carbohydrates 70 G., fiber G., cholesterol mg, sodium mg, sugar G.
Rice noodle and shrimp salad - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g peeled and deveined large shrimp (about 16 pcs.) with tails
- 1 pack (250 g) of thin rice noodles
- 3 tablespoons of sugar
- 1/3 cup fresh lime juice (from 4 limes), plus wedges for garnish
- 2 large cloves of garlic, grated
- 1 tbsp fish sauce
- 2 tablespoons of vegetable oil
- 1/2 head red leaf lettuce, thinly sliced
- 2 large grated carrots (about 2 cups)
- 1/2 English cucumber, halved and thinly sliced
- 1 red Thai bird's eye or serrano chili pepper, thinly sliced (remove seeds for a milder flavor)
- 1 cup coarsely chopped fresh cilantro and/or mint
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Recipes with similar ingredients: rice noodles, shrimps, carrot, cucumbers, chili pepper, lime juice, fish sauce, leaf lettuce, cilantro, mint
Cooking the dish according to the recipe:
- Bring a large saucepan of water to a boil. Meanwhile, combine the sugar and 2 tablespoons of hot water in a large bowl. Stir until the sugar dissolves. Add the lime juice, garlic, chili pepper, and fish sauce. Set aside 2 tablespoons of the dressing in a medium bowl and whisk with the vegetable oil. Add the shrimp and toss to coat.
- Place the rice noodles in boiling water and cook according to package instructions. Drain, rinse under cold water, and shake off any excess liquid. Place the noodles in a bowl with the remaining dressing, add the lettuce, carrots, cucumber, and herbs, and toss to combine.
Heat a grill pan over medium-high heat. Grill the shrimp until striped and cooked through, 2-3 minutes per side. Place on top of the noodles. Serve with lime wedges.
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