Tangles of rice noodles topped with satay-spiced shrimp, sweet mango, crisp lettuce, fresh herbs, and chopped peanuts. All tossed in a refreshingly citrusy, spicy dressing.
This Rice Noodle Salad with Grilled Satay Shrimp is just one of the endless Southeast Asian dishes I love to cook up in the summer. It’s light, but filling, with lots of fresh vegetables, herbs, and tropical fruits. It’s a healthier, and much more flavorful alternative to all the meat-heavy grilling at summer get-togethers.
Using our handcrafted Malaysian Satay Seasoning – a blend rich in turmeric, coriander, ginger, cumin, garlic, shallot, galangal, and other aromatic spices – marinate the jumbo shrimp along with coconut palm sugar, fish sauce, and some freshly minced lemongrass.
After marinating, grill for a few minutes on each side to give the shrimp a light charring and smoky flavor.
For the salad, take advantage of all the in-season vegetables, herbs, and fruits.
Add in sliced mango, or switch it up with green papaya or sweet pineapple. Pick up some beautiful greens from your farmer’s market or co-op, such as romaine, red leaf, or oak leaf lettuce. And while you’re there, go a little crazy with the herbs and buy some cilantro, mint, basil, and Thai basil to add into the salad. You will have lots of herbs left, but that’s a good thing in the summer. Fresh herbs can find their way into almost any summer dish, and they make a great compliment to fruits like watermelon.
The dressing in this Rice Noodle Salad with Grilled Satay Shrimp is a quintessential dressing in Southeast Asian cuisine: fresh lime juice, coconut palm sugar, chili pepper, garlic, and a high-quality fish sauce. Yummy!
Any leftover dressing makes a fabulous marinade for chicken. So make a little extra, and keep it in the fridge for dinner tomorrow.
This Rice Noodle Salad with Grilled Satay Shrimp makes a fun summer lunch, along with sides of watermelon slices sprinkled lightly with our Thai Ginger-Lime Sea Salt and chiffonades of basil or mint.
Rice Noodle Salad with Grilled Satay Shrimp
by Season with Spice
Makes 3-4
Ingredients:
1lb fresh jumbo shrimp – shelled and deveined, with tails intact
1 tbsp of Season with Spice’s Malaysian Satay Seasoning
1 tbsp coconut palm sugar or raw cane sugar
1 lemongrass stalk – white part only, minced
2 tsp fish sauce, or to taste
1 tbsp oil
To assemble the rice noodle salad:
Thin-style rice stick noodles – cooked according to package instructions
Mango - thinly sliced or shredded
Lettuce (romaine, red leaf, or iceberg) – thinly shredded
Fresh herbs: cilantro, mint, and/or Thai basil
Unsalted peanuts – chopped Lime wedges
Dressing:
Juice from 1 lime
2-3 tbsp fish sauce, or to taste
1 tbsp coconut palm sugar or raw cane sugar
1-2 red serrano chili peppers – deseeded and minced
2-3 garlic cloves – minced
1/4 cup water, room temperature
Method:
1. To prep ahead: cook the noodles and cut your vegetables the night before. Keep them in separate containers. You can also make the dressing a couple of days in advance – just whisk all the ingredients together, and give it a taste, and adjust any seasonings if necessary. Keep the dressing in the refrigerator until about an hour before using (it’s best to add to the salad at room temperature).
2. In a large bowl or shallow baking dish, combine the shrimp with our Malaysian Satay Seasoning, sugar, fish sauce, and minced lemongrass. Let marinate for at least 20 minutes, or up to 4 hours in the fridge.
3. When you’re ready to start cooking, first take out your serving bowls, and divide the rice noodles into each bowl (use a pair of chopsticks to loosen up the noodles if needed). Top with mango slices, shredded lettuce, and any other additions you may have. Set aside.
4. Heat grill until hot, and brush it with oil. Place marinated shrimp onto the grill. Cook until the shrimp are lightly charred and no longer opaque, about 2-3 minutes per side. Transfer the grilled shrimp to each serving bowl.
5. Garnish with fresh herbs, lime wedges and chopped peanuts. Serve along with the dressing. To enjoy, pour the dressing into the bowl and give everything a good toss to evenly coat the noodle salad.
Note:
- I used a smaller bowl for image purposes. You may want to use a larger serving bowl so it's easier to toss the noodle salad with the dressing.
by Season with Spice
Makes 3-4
Ingredients:
1lb fresh jumbo shrimp – shelled and deveined, with tails intact
1 tbsp of Season with Spice’s Malaysian Satay Seasoning
1 tbsp coconut palm sugar or raw cane sugar
1 lemongrass stalk – white part only, minced
2 tsp fish sauce, or to taste
1 tbsp oil
To assemble the rice noodle salad:
Thin-style rice stick noodles – cooked according to package instructions
Mango - thinly sliced or shredded
Lettuce (romaine, red leaf, or iceberg) – thinly shredded
Fresh herbs: cilantro, mint, and/or Thai basil
Unsalted peanuts – chopped Lime wedges
Dressing:
Juice from 1 lime
2-3 tbsp fish sauce, or to taste
1 tbsp coconut palm sugar or raw cane sugar
1-2 red serrano chili peppers – deseeded and minced
2-3 garlic cloves – minced
1/4 cup water, room temperature
Method:
1. To prep ahead: cook the noodles and cut your vegetables the night before. Keep them in separate containers. You can also make the dressing a couple of days in advance – just whisk all the ingredients together, and give it a taste, and adjust any seasonings if necessary. Keep the dressing in the refrigerator until about an hour before using (it’s best to add to the salad at room temperature).
2. In a large bowl or shallow baking dish, combine the shrimp with our Malaysian Satay Seasoning, sugar, fish sauce, and minced lemongrass. Let marinate for at least 20 minutes, or up to 4 hours in the fridge.
3. When you’re ready to start cooking, first take out your serving bowls, and divide the rice noodles into each bowl (use a pair of chopsticks to loosen up the noodles if needed). Top with mango slices, shredded lettuce, and any other additions you may have. Set aside.
4. Heat grill until hot, and brush it with oil. Place marinated shrimp onto the grill. Cook until the shrimp are lightly charred and no longer opaque, about 2-3 minutes per side. Transfer the grilled shrimp to each serving bowl.
5. Garnish with fresh herbs, lime wedges and chopped peanuts. Serve along with the dressing. To enjoy, pour the dressing into the bowl and give everything a good toss to evenly coat the noodle salad.
Note:
- I used a smaller bowl for image purposes. You may want to use a larger serving bowl so it's easier to toss the noodle salad with the dressing.
