Shrimp and Mango Noodle Salad: Quick and Easy Recipe for a Weeknight

This Vietnamese inspired shrimp and mango noodle salad is the perfect recipe for summer. It’s served at room temperature and it barely requires cooking. It does need a fair bit of chopping and a bunch of fresh ingredients; it is a salad after all! But it still comes together in about 30 minutes with just one frying pan.

Not only is this quick and easy to make, but it’s super satisfying. My shrimp and mango noodle salad artfully combines succulent shrimp, tender rice noodles, and juicy mango slices, creating a harmonious blend of sweet, savory, and tangy notes. Fresh herbs and zesty citrus elevate each bite, while a hint of spice adds a delightful kick. Perfect for a refreshing and satisfying meal, this shrimp and mango noodle salad promises a tropical escape with every delicious mouthful. Enjoy a taste of paradise that’s as nourishing as it is delicious!

Serves 4

Ingredients:

For the noodle salad:

8 ounces of rice vermicelli noodles

1 mango, cubed

1 avocado, cubed

4 ounces of snap peas, string removed and cut into thirds

4 ounces of purple cabbage, shredded

1 carrot, julienned

1 shallot, sliced

1/4 cup of cilantro, basil, and peanuts chopped

Sriracha to serve

For the shrimp:

1 lb of shrimp, peeled and deveined

Juice of 1/2 lime

1 lemongrass stalk, cut into thirds

1 Thai chili, minced

2 cloves of garlic, minced

1 inch of ginger, minced

For the Nuoc Cham Sauce:

Juice of the other half of the lime

1 tablespoon of fish sauce

2 scallions, sliced

1 Thai chili, minced

1 teaspoon of sugar

2 tablespoons of water

Instructions:

1. Combine shrimp with ginger, garlic, lime juice, and lemongrass. Allow it to marinate while you chop the salad ingredients.
2. Soak the rice noodles in hot water for 10-15 minutes or until they are soft. Drain and add to the salad ingredients.
3. Add some olive oil to skillet and fry up your shallots for 2-3 minutes each side until they are crispy and add to the salad ingredients.
4. Make the nuoc cham sauce by combining all ingredients in a jar and shake what your mama gave ya.
5. In the same frying pan that you fried the shallots, add a bit more oil if needed and light a medium to high heat. Remove the lemongrass from the shrimp and then saute the shrimp with the rest of the marinade for about 4 minutes each side.
6. Once the shrimp are cooked through, add them to your salad and pour the nuoc cham sauce over all of the ingredients. Toss with tongs to combine and serve with extra sriracha, cilantro, and peanuts.

If you like this, be sure to try my lemongrass chicken noodle bowl too!