Tamarind Rice Noodle Salad with Shrimp

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing salad featuring rice noodles tossed in tangy tamarind dressing with shrimp and crisp vegetables. This asian-inspired asian ready in about 35 minutes pairs (225g), dry Rice noodles, (225g), peeled and deveined Shrimp, Tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 25 min Cook: 10 min Serves 4 Asian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 8 oz (225g) rice noodles and cook for 5 minutes until tender. Drain and rinse under cold water to stop cooking.
  2. Step 2: Heat 1 tbsp cooking oil in a skillet over medium-high heat. Add 2 minced garlic cloves and 1/2 cup thinly sliced shallot, and cook for 2 minutes until golden.
  3. Step 3: Add 1/2 lb (225g) shrimp and cook for 2-3 minutes until pink and opaque. Remove from skillet.
  4. Step 4: In a small bowl, whisk together 2 tbsp tamarind paste, 1 tbsp fish sauce, 2 tbsp lime juice, and 1 tbsp brown sugar until dissolved.
  5. Step 5: Toss drained rice noodles with the tamarind sauce, then add cooked shrimp, 1/2 cup sliced cucumber, and 1/2 cup julienned carrot.
  6. Step 6: Stir in 1/4 cup chopped fresh cilantro and top with 1/4 cup chopped roasted peanuts. Serve immediately.

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Frequently asked questions

How long does Tamarind Rice Noodle Salad with Shrimp take to make?

Total time is about 35 minutes (25 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 Tamarind Rice Noodle Salad with Shrimp?

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), dry rice noodles from drying out.

Can I substitute ingredients in Tamarind Rice Noodle Salad with Shrimp?

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 Tamarind Rice Noodle Salad with Shrimp 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 Tamarind Rice Noodle Salad with Shrimp?

Asian asian 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.

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