I always love dinner salads in the summer because they’re really convenient for taking to the beach. We eat A LOT of noodles in our house, because noodles are one of the few foods my children will consistently eat.
The next day, for lunch, I added a tablespoon of peanut butter, a little soy sauce, and a little sesame oil to the leftovers and made peanut-sesame noodles. It was pretty yummy, I have a picture of what I made:
Shrimp and Rice Noodle Salad
Servings: 4
Calories: 428kcal
Ingredients
- 7 ounces rice noodles
- 1 pound peeled shrimp
- 1 cup chopped pineapple
- 1 cup chopped mango
- 1 cup cherry tomatoes (halved)
- 4 cups Boston lettuce (or any lettuce of your choice)
Dressing
- ¼ cup rice vinegar
- 1 tablespoon sesame oil
- ½ tablespoon honey
- 2 teaspoon grated ginger root
- ½ teaspoon garlic powder
- 2 tablespoon toasted sesame seeds
Instructions
- Whisk together the dressing ingredients in a bowl, set aside.
- Cook the rice noodles according to package directions. I used rice sticks, and I cook them by dropping them in a pot of boiling water, immediately turning the heat off and soaking the noodles for about 3-5 noodles. Generally, rice noodles cook a lot faster than wheat-based pasta, but it depends on the type of noodles you buy!
- Chop the mango, pineapple and tomato. Toss together the chopped fruit with the rice noodles and dressing.
- Spray a skillet with nonstick spray and cook the shrimp over medium-high heat until the shrimp curls up, turns pink and opaque.
- Arrange the cooked shrimp on top of the salad.
Shrimp and Peanut Summer Rolls
Shrimp and crunchy vegetables wrapped up in a rice paper burrito.
Check out this recipe
