Vietnamese-Style Rice Noodle Salad with Grilled Shrimp

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

A refreshing rice noodle salad tossed with fresh herbs, crisp vegetables, and topped with smoky grilled shrimp and a tangy dressing. This Vietnamese-inspired seafood recipe, ready in about 25 minutes, pairs rice vermicelli noodles, large shrimp, peeled and deveined, 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

• 6 oz rice vermicelli noodles
• 12 large shrimp, peeled and deveined
• 3 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 1 garlic clove, minced
• 1 small red chili, finely chopped
• 1 medium carrot, julienned
• 1 medium cucumber, julienned
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup chopped roasted peanuts
• 2 tbsp vegetable oil
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Bring a large pot of water to a boil and add 6 oz rice vermicelli noodles. Cook for 3-4 minutes until tender but firm. Drain and rinse under cold water, then set aside.
2. Step 2: In a bowl, combine 3 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp brown sugar, 1 minced garlic clove, and 1 finely chopped small red chili. Stir until sugar dissolves to make the dressing.
3. Step 3: Toss the drained noodles with 1 medium julienned carrot, 1 medium julienned cucumber, 1/4 cup fresh mint leaves, and 1/4 cup fresh cilantro leaves.
4. Step 4: Toss 12 peeled and deveined large shrimp with 2 tbsp vegetable oil, 1/2 tsp salt, and 1/4 tsp black pepper. Preheat a grill pan over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and opaque.
5. Step 5: Add the grilled shrimp on top of the noodle salad and drizzle with the prepared dressing. Garnish with 1/4 cup chopped roasted peanuts before serving.