Imagine a vibrant, refreshing dish that combines the sweet juiciness of ripe mangoes, the succulent tenderness of perfectly cooked shrimp, and the bold, zesty flavors of traditional Thai cuisine - all in one incredible salad. This Mango Shrimp Thai Noodle Salad is not just a meal, it's a culinary adventure that promises to tantalize your senses and leave you craving more. Perfect for summer gatherings, quick weeknight dinners, or when you want to impress your friends with restaurant-quality cooking at home, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 8 oz rice noodles
- 1 lb shrimp, peeled and deveined
- 1 mango, diced
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp sesame oil
Instructions
- Fill a large pot with water and bring to a rolling boil. Add rice noodles and cook according to package instructions, typically 3-4 minutes until they are tender but still slightly firm. Drain and rinse immediately with cold water to stop cooking process.
- While noodles are cooking, prepare the dressing by whisking together lime juice, fish sauce, sugar, and sesame oil in a small bowl until sugar completely dissolves. Set aside.
- Pat shrimp dry with paper towels and season lightly with salt and pepper. Heat a large skillet over medium-high heat with a small amount of oil. Cook shrimp for 2-3 minutes per side until they turn pink and are just cooked through. Remove from heat and let cool slightly.
- In a large mixing bowl, combine cooled rice noodles, cooked shrimp, diced mango, sliced red bell pepper, and shredded carrots. Gently toss to mix ingredients evenly.
- Pour prepared dressing over the noodle mixture and toss carefully to ensure all ingredients are well-coated. Let sit for 2-3 minutes to allow flavors to meld.
- Garnish with fresh chopped cilantro just before serving. Can be served chilled or at room temperature.
Tips
- Choose fresh, high-quality ingredients: The key to an amazing Thai noodle salad is using ripe mangoes and fresh shrimp.
- Don't overcook the shrimp! They should be just pink and slightly curled - overcooking makes them tough and rubbery.
- Rinse rice noodles in cold water immediately after cooking to prevent them from becoming sticky and clumping together.
- Let the salad sit for a few minutes after dressing to allow the flavors to meld and develop a more complex taste profile.
- For extra flavor, consider toasting some sesame seeds or adding crushed peanuts as an optional garnish.
- If you prefer a spicier version, add some finely chopped Thai chili or a dash of sriracha to the dressing.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 25g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 180mg
