Go Back
Tropical Shrimp and Rice Noodle Salad
Print Recipe

Shrimp and Rice Noodle Salad

Total Time20 minutes
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.