Bright and spicy shrimp noodle salad for a refreshing meal
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Oct 2025
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This bright and spicy shrimp noodle salad is a vibrant high-protein dish that combines the succulent flavours of prawns with a zesty dressing of fresh lime juice, honey, and a hint of serrano chile. The delightful crunch of cucumber and the satisfying texture of bean thread noodles create a refreshing meal that’s perfect for warmer days or whenever you crave something light yet fulfilling.
Ideal for a quick lunch or a protein-packed dinner, this salad is not only easy to prepare but also bursting with flavour. Topped with crushed roasted peanuts and fragrant basil leaves, it offers a wonderful balance of textures and tastes that will please both the palate and the body. Enjoy it as a standalone dish or as a side to complement your evening gathering.
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Ingredients for Bright and spicy shrimp noodle salad
80 ml fresh lime juice
10 ml honey
1 serrano chile, very thinly sliced
25 g piece ginger, peeled, finely grated
1 garlic clove, finely grated
15 ml fish sauce, plus 7.5 ml
60 ml extra-virgin olive oil, divided
kosher salt, to taste
450 g large prawns, peeled, deveined
170 g bean thread (cellophane or glass) noodles
1 English cucumber, halved lengthwise, thinly sliced crosswise
75 g salted, roasted peanuts, crushed, divided
30 g basil leaves
How to make Bright and spicy shrimp noodle salad
Stir the lime juice and honey together in a small bowl until the honey has dissolved. Mix in the chilli, ginger, garlic, fish sauce, and 45 ml of oil; season the dressing with salt.
Toss the shrimp with 30 ml of the dressing in a medium bowl to coat, and let it sit for 10 minutes.
Meanwhile, cook the noodles according to the package instructions. Drain the noodles and add them to the bowl with the remaining dressing, along with the cucumber and 60 g of peanuts; toss well to combine.
Heat the remaining 15 ml of oil in a large non-stick frying pan over medium-high heat. Pour off any liquid from the shrimp and pat them dry; season all over with salt. Cook the shrimp, tossing occasionally, until they are browned and bright pink, about 5 minutes.
Transfer the cooked shrimp to the bowl with the noodles, add the basil, and toss well to combine.
Divide the noodle salad among bowls and top with the remaining peanuts.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
17 Oct 2025 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors

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