Recipes

Spicy Shrimp and Cellophane-Noodle Salad

Name: Spicy Shrimp and Cellophane-Noodle Salad
Total time: 50 min
Ingredients: 3 tablespoons fresh lime juice; 2 tablespoons fish sauce; 1 tablespoon sugar; 1 tablespoon grapeseed oil; 1 red Thai chile, sliced paper-thin; 1 makrut lime leaf, minced, or 1/2 teaspoon grated lime zest; 1 teaspoon oyster sauce; 1 1/4 pounds large shrimp, shelled, or small squid bodies, halved lengthwise; Two 2-ounce packages dried cellophane noodles; Boiling water; Salt and freshly ground pepper; 2 scallions, thinly sliced; 1 1/2 cups mint leaves; 3/4 cup cilantro leaves; 3/4 cup basil leaves; 1/2 cup chopped salted roasted peanuts; Lime wedges, for serving

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This combination of zingy herbs, cool noodles, grilled shrimp, and spicy dressing makes a fabulous, easy dish. Plus, it can largely be made ahead of time, then put together just before serving. Squid or chicken are delicious substitutes for the shrimp. More Shrimp Recipes

By Annabel Langbein

Updated on May 3, 2017

Spicy Shrimp and Cellophane-Noodle Salad — Photo: © Kieran Scott

Active Time:

30 mins

Total Time:

50 mins

Yield:

6 1-course servings

Ingredients

3 tablespoons fresh lime juice
2 tablespoons fish sauce
1 tablespoon sugar
1 tablespoon grapeseed oil
1 red Thai chile, sliced paper-thin
1 makrut lime leaf, minced, or 1/2 teaspoon grated lime zest
1 teaspoon oyster sauce
1 1/4 pounds large shrimp, shelled, or small squid bodies, halved lengthwise
Two 2-ounce packages dried cellophane noodles
Boiling water
Salt and freshly ground pepper
2 scallions, thinly sliced
1 1/2 cups mint leaves
3/4 cup cilantro leaves
3/4 cup basil leaves
1/2 cup chopped salted roasted peanuts
Lime wedges, for serving

Directions

In a bowl, combine the lime juice with the fish sauce, sugar, oil, chile, lime leaf and oyster sauce. In another bowl, toss the shrimp with half of the chile-lime dressing. Cover and refrigerate for 30 minutes.
Meanwhile, in a large heatproof bowl, cover the cellophane noodles with warm water. Let stand until pliable, 5 minutes.
Light a grill. Drain the cellophane noodles. Using scissors, cut the noodles into 2-inch lengths and return them to the bowl. Cover the noodles with the boiling water and let stand until they are softened, about 1 minute. Drain well.
Season the shrimp with salt and pepper and grill over high heat until just tender, about 1 minute per side. In a bowl, toss the shrimp with the cellophane noodles, scallions, mint, cilantro, basil and the remaining dressing. Mound the salad on plates or a platter. Sprinkle with the peanuts and serve with lime wedges.

Suggested Pairing

The lime-inflected fruit of many New Zealand Rieslings echoes the lime juice in this spicy, lightly sweet Asian salad. Pour a slightly off-dry bottling.