Vietnamese-Inspired Rice Noodle Salad with Grilled Shrimp

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Light and refreshing rice noodle salad tossed with crisp vegetables, fresh herbs, and topped with smoky grilled shrimp in a tangy dressing. This Vietnamese-inspired seafood recipe, ready in about 25 minutes, pairs rice vermicelli noodles, large shrimp, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 8 oz rice vermicelli noodles
• 1 lb peeled and deveined large shrimp
• 3 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 2 minced garlic cloves
• 1 medium shredded carrot
• 1/2 sliced into thin matchsticks cucumber
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped, for garnish peanuts
• 2 tbsp vegetable oil

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Instructions

1. 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. Drain and rinse under cold water to stop cooking, then set aside.
2. Step 2: In a small bowl, whisk together 3 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp brown sugar, and 2 minced garlic cloves until sugar dissolves.
3. Step 3: Toss 1 lb peeled and deveined large shrimp with 1 tbsp vegetable oil and a pinch of salt. Preheat grill or grill pan to medium-high heat and cook shrimp for 2-3 minutes per side until pink and slightly charred.
4. Step 4: In a large bowl, combine cooked noodles, 1 shredded medium carrot, 1/2 sliced cucumber, 1/4 cup chopped fresh mint, and 1/4 cup chopped fresh cilantro.
5. Step 5: Pour the dressing over the noodle mixture and toss gently. Top with grilled shrimp and garnish with 1/4 cup chopped peanuts before serving.