Zesty Shrimp and Noodle Salad

I made this for a recent family gathering and it was a hit. It’s versatile because you can serve it warm or make it ahead and serve it cold. For the noodles, choose your favorite spaghetti, thinner pasta is better. I used gluten-free brown rice pasta (Jovial brand) but any would work well. The ginger, lime juice, and jalapeno pepper add a fresh, spicy kick and the fish sauce adds a depth of flavor that is not at all fishy.

Zesty Shrimp and Noodle Salad


1/3 cup fresh lime juice

2 teaspoons honey

1 jalapeño pepper, thinly sliced

1″ piece of ginger, peeled, finely grated

1 garlic clove, finely grated

1 tablespoon plus 1 1/2 tsp. fish sauce

4 tablespoons olive oil, divided

Kosher salt

1 lb. large shrimp, peeled

6 ounces spaghetti (I used Jovial brown rice spaghetti)

Cucumber, halved lengthwise, thinly sliced crosswise

1/2 cup salted peanuts, crushed, divided

1 cup basil leaves, chopped


  1. Stir lime juice and honey in a large bowl. Mix in jalapeño pepper, ginger, garlic, fish sauce, and 3 tablespoons of oil; season with salt.
  2. Toss shrimp with 2 tablespoons of the lime dressing in a bowl; let sit for 10 minutes.
  3. Meanwhile, cook spaghetti according to package directions. Drain and add to the bowl with the remaining dressing along with cucumber and 1/4 cup peanuts; toss well.
  4. Heat remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add shrimp and cook until they turn pink, about 5 minutes. Transfer to bowl with noodles. Add basil and toss. Top with remaining peanuts. Serve warm or cold.

Adapted from bon appétit Healthyish


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