Crunchy Shrimp Noodle Salad Recipes

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SHRIMP AND NOODLE SALAD



Shrimp and Noodle Salad image

The star of this dish is the juicy grapefruit that gets tossed with this noodle salad. The residual juice gets used in the dressing as well, giving the whole salad a tart and refreshing flavor. Don't skip the crispy shallots! They add a delicious savory crunch.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 large grapefruit
1 tablespoon plus 2 teaspoons fish sauce
1/4 cup sweet chili sauce
1 tablespoon minced fresh ginger
1 tablespoon fresh lime juice
1/4 cup vegetable oil
2 shallots, thinly sliced and separated into rings
1 pound peeled and deveined large shrimp
Kosher salt and freshly ground pepper
6 ounces rice vermicelli
1 12-ounce bag rainbow shredded coleslaw mix
1 cup fresh mint, leaves torn if large

Steps:

  • Bring a large pot of water to a boil. Trim the top and bottom of the grapefruit, then slice off the peel and white pith. Hold the grapefruit over a bowl and cut out the segments, letting them drop into the bowl; tear into bite-size pieces. Squeeze the juices from the membranes into the bowl.
  • Make the dressing: Remove 2 tablespoons of the grapefruit juice to a large bowl. Stir in the fish sauce, all but 1 teaspoon of the chili sauce, 1 teaspoon ginger, the lime juice and 2 tablespoons water.
  • Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the shallots and cook, stirring, until starting to crisp, 3 to 4 minutes. Remove the shallots to a paper towel-lined plate to drain. Pour the oil from the skillet into the fish sauce dressing, leaving a coating of oil in the skillet.
  • Season the shrimp with salt and pepper in a bowl. Toss with the remaining 1 teaspoon chili sauce and 2 teaspoons ginger. Add the shrimp to the skillet and cook over medium-high heat, stirring, until cooked through, 1 to 2 minutes per side. Remove to a plate.
  • When the water comes to a boil, remove from the heat and submerge the noodles; stir until tender, 3 minutes. Drain in a sieve and rinse under cold water; shake out as much water as possible.
  • Toss the noodles, slaw mix and mint with the dressing. Divide among bowls. Top with the shrimp, grapefruit and shallots.

Nutrition Facts : Calories 490, Fat 16 grams, SaturatedFat 1 grams, Cholesterol 183 milligrams, Sodium 886 milligrams, Carbohydrate 57 grams, Fiber 6 grams, Protein 30 grams, Sugar 15 grams

PEPPER-SHRIMP-AND-NOODLE SALAD WITH CRUNCHY SPRING VEGETABLES



Pepper-Shrimp-and-Noodle Salad with Crunchy Spring Vegetables image

Cold peanut noodles get a fresh reboot in this veg-forward entrée salad. After mixing thin spaghetti or ramen with a gingery sesame sauce, you fry garlic slivers for a crunchy garnish, then sizzle juicy shrimp in the same pan. Lastly, the salad: an aromatic bouquet of cucumber, radishes, cilantro, and mint.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 55m

Number Of Ingredients 14

2 tablespoons smooth natural peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons reduced-sodium soy sauce or tamari
1 tablespoon pure maple syrup
1 teaspoon grated fresh ginger
1 teaspoon hot sesame oil
1/2 cup vegetable oil
10 ounces wheat noodles, such as fresh or dry ramen, or thin spaghetti
1/4 cup very thinly sliced garlic (from 10 to 12 cloves)
Kosher salt and freshly ground pepper
12 ounces large shrimp, peeled and deveined
1 cup julienned English cucumber
1 cup julienned watermelon radishes or green radishes, or a combination
Fresh mint and cilantro leaves, for serving

Steps:

  • In a bowl, whisk together peanut butter, vinegar, soy sauce, maple syrup, ginger, and 2 teaspoons water. Whisk in sesame oil and 2 tablespoons vegetable oil to combine. Meanwhile, cook noodles in a pot of boiling water according to package instructions. Drain; rinse under cold water. Toss with half of dressing.
  • Combine remaining 6 tablespoons vegetable oil with garlic in a nonstick skillet. Cook over medium-low heat, swirling pan occasionally, until garlic is crisp and golden, 6 to 8 minutes. Transfer with a slotted spoon to paper towels; season with salt.
  • Return skillet to medium-high heat. Pat shrimp dry; season lightly with salt and generously with pepper. Add to skillet and cook, turning once, until pink and cooked through, 2 to 3 minutes total. Transfer to paper towels.
  • Divide noodles among bowls. Top with cucumber, radishes, herbs, shrimp, and garlic chips. Serve, with remaining dressing alongside.

CRUNCHY NOODLE SALAD *AWARD WINNING*



Crunchy Noodle Salad *Award Winning* image

Asian inspired salad that EVERYONE asks me to bring, make or share. I actually had my voice on TV and won a $320 wok for this recipe! I have updated and modified it to be healthier and easier! Hope you like it! Submitted for World Tour Asian and SW catagories as it is very popular here in TX. NOTE: We never liked the 'leftover' salad as the crunchy parts got soggy except for the almonds until I got the bright idea to add the leftover salad to a tortilla and make it into a wrap. (I amaze myself sometimes! lol) I placed the tortilla/wrapper in a skillet and flipped after the first side was warmed. Laid some sliced sandwich meat -whatever you like- on the warmed side and let the new side warm. Remove from pan and add leftover salad- drain any dressing from it to get it a little drier. Roll up and serve- WOW! Try adding other stuff to it as well. We liked raisins, dried cranberries, shredded carrots, chopped celery etc... Salad recipe can also be found on: greatdayamerica.com

Provided by Mamas Kitchen Hope

Categories     Asian

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (12 ounce) coleslaw mix (or you can simply shred a head of cabbage)
2 (3 ounce) packages oriental-flavor instant ramen noodles, other flavors are good too
1 bunch green onion, chopped
4 ounces sesame seeds, toasted (optional)
4 ounces slivered almonds, toasted
1/2 cup vegetable oil (olive oil will get solid in refrigerator) or 1/2 cup sesame (olive oil will get solid in refrigerator)
1/3 cup white wine vinegar or 1/3 cup cider vinegar
1/4 cup sugar or 1/4 cup Splenda granular

Steps:

  • Place sesame and almonds on a microwave safe plate and cook until browned. About 1 minute-Watch carefully! Allow to cool.
  • Mix cabbage, sesame and almonds together in a large bowl.
  • Dressing: Mix the spice packets from the noodles with the green onions, oil, vinegar and sugar. Shake or stir until well blended.
  • Refrigerate separately until ready to serve.
  • When ready to serve:.
  • Break RAW ramen noodles into small pieces and mix into cabbage mixture. DO NOT COOK NOODLES!
  • Pour dressing over cabbage and noodles and mix well.
  • NOTE: Can be made a meal by adding some cooked shredded chicken or thawed frozen salad shrimp. Experiment!
  • Toasting the seeds and nuts brings out the flavor- You can also add the RAW noodles to the toasting step for more added flavor.

Nutrition Facts : Calories 448.6, Fat 32.1, SaturatedFat 5.3, Sodium 604.7, Carbohydrate 35.6, Fiber 4.9, Sugar 11.8, Protein 8.1

CRUNCHY NOODLE SALAD



Crunchy Noodle Salad image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 15

Kosher salt
1/2 pound thin spaghetti
1 pound sugar snap peas
1 cup vegetable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 tablespoons toasted white sesame seeds, divided
1/2 cup smooth peanut butter
2 red bell peppers, cored and seeded, and thinly sliced
4 scallions (white and green parts), sliced diagonally
3 tablespoons chopped fresh parsley leaves

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
  • Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
  • For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
  • Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

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