Shan Rice Noodle Salad with Shrimp and Cilantro
A vibrant salad featuring rice noodles, plump shrimp, fresh herbs, and a zesty lime dressing. This asian-inspired salads ready in about 25 minutes pairs (225g) dried rice noodles, (450g), peeled and deveined shrimp, lime juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.
Ingredients
- 8 oz (225g) dried rice noodles
- 1 lb (450g), peeled and deveined shrimp
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 1 tsp sugar
- 2 cloves, minced garlic
- 1/4 cup, chopped fresh cilantro
- 3 stalks, thinly sliced green onions
- 1/2 medium, thinly sliced cucumber
- 1/4 cup, chopped fresh mint
- 1 tsp sesame oil
Instructions
- Step 1: Cook 8 oz dried rice noodles in a pot of boiling salted water for 3-4 minutes until tender but firm, then drain and rinse under cold water to stop cooking.
- Step 2: In a large skillet, heat 1 tsp sesame oil over medium heat. Add 1 lb peeled and deveined shrimp and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
- Step 3: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp fish sauce, 1 tsp sugar, and 2 minced garlic cloves until the sugar dissolves.
- Step 4: In a large bowl, combine the cooked rice noodles, 1/4 cup chopped cilantro, 3 sliced green onions, 1/2 medium sliced cucumber, and 1/4 cup chopped fresh mint. Pour the dressing over and toss to coat.
- Step 5: Add the cooked shrimp to the salad and toss gently to combine. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Shan Rice Noodle Salad with Shrimp and Cilantro take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Shan Rice Noodle Salad with Shrimp and Cilantro?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (225g) dried rice noodles from drying out.
Can I substitute ingredients in Shan Rice Noodle Salad with Shrimp and Cilantro?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Shan Rice Noodle Salad with Shrimp and Cilantro for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Shan Rice Noodle Salad with Shrimp and Cilantro?
Asian salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect for a hot day! The rice noodles were the ideal texture and the flavors were balanced.
- ★★★★★
Loved this salad! The shrimp and cilantro made it so fresh. My family loved it too.
- ★★★★☆
Great recipe, but the sauce was slightly bland. Next time I'll add more fish sauce.
