Bright and Spicy Shrimp Noodle Salad

From the kitchen of Carly

Tender shrimp meets delicate glass noodles in a punchy lime and ginger dressing. Fresh serrano heat, cooling cucumber, and crushed peanuts create a balanced bowl that's light yet deeply satisfying. This one works for weeknight dinners and impressive lunches alike.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1⅓ cup fresh lime juice
  • 12 tsp. honey
  • 11 serrano chile, very thinly sliced
  • 11 (1-inch) piece ginger, peeled, finely grated
  • 11 garlic clove, finely grated
  • 11 Tbsp. plus 1½ tsp. fish sauce
  • 14 Tbsp. extra-virgin olive oil, divided
  • 1Kosher salt
  • 11 lb. large shrimp (preferably wild), peeled, deveined
  • 16 oz. bean thread (cellophane or glass) noodles
  • 11 English hothouse cucumber, halved lengthwise, thinly sliced crosswise
  • 1½ cup salted, roasted peanuts, crushed, divided
  • 11 cup basil leaves

Instructions

  1. Stir lime juice and honey in a small bowl until honey dissolves. Mix in chile, ginger, garlic, fish sauce, and 3 Tbsp. oil; season dressing with salt.

  2. Toss shrimp and 2 Tbsp. dressing in a medium bowl to coat; let sit 10 minutes.

  3. Meanwhile, cook noodles according to package directions. Drain and add to bowl with remaining dressing along with cucumber and ¼ cup peanuts; toss well.

  4. Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Pour off any liquid from shrimp and pat dry; season all over with salt. Cook shrimp, tossing occasionally, until browned and bright pink, about 5 minutes. Transfer to bowl with noodles, add basil, and toss well to combine.

  5. Divide noodle salad among bowls and top with remaining peanuts.