Lemon-Infused Vietnamese Rice Noodle Salad with Shrimp

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Refreshing rice noodle salad tossed with crisp vegetables, juicy shrimp, and a zesty lemon-fish sauce dressing. This Vietnamese-inspired seafood recipe, ready in about 30 minutes, pairs rice vermicelli noodles, large shrimp, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 Vietnamese cuisine 320 cal/serving

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Ingredients

8 oz rice vermicelli noodles
12, peeled and deveined large shrimp
1 tbsp vegetable oil
1 small, julienned cucumber
1 medium, julienned carrot
1/4 cup, chopped fresh mint leaves
1/4 cup, chopped fresh cilantro leaves
3 tbsp fresh lemon juice
2 tbsp fish sauce
1 tbsp brown sugar
1/2 tsp red chili flakes
1/4 cup crushed peanuts

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Instructions

Step 1: Bring a large pot of water to a boil. Add 8 oz rice vermicelli noodles and cook for 4-5 minutes until tender but firm. Drain and rinse under cold water to stop cooking.
Step 2: Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add 12 peeled and deveined large shrimp and sauté for 2-3 minutes per side until pink and opaque. Remove and set aside.
Step 3: In a small bowl, whisk together 3 tbsp fresh lemon juice, 2 tbsp fish sauce, 1 tbsp brown sugar, and 1/2 tsp red chili flakes until sugar dissolves.
Step 4: In a large mixing bowl, combine the cooked noodles, shrimp, 1 small julienned cucumber, 1 medium julienned carrot, 1/4 cup chopped fresh mint, and 1/4 cup chopped fresh cilantro. Pour the dressing over and toss gently to combine.
Step 5: Sprinkle 1/4 cup crushed peanuts on top before serving for added crunch and flavor.