Ginger-Lime Rice Noodle Salad with Grilled Shrimp


Why You’ll Love This Ginger-Lime Rice Noodle Salad

This cold rice noodle salad is your go-to answer for Florida heat and low-energy days. It’s light, bright, and brimming with flavor—without requiring much stovetop time. The grilled shrimp add protein and smoky depth, while the ginger-lime dressing brings citrusy zing and just the right amount of kick. Best of all? It tastes even better cold the next day.

Whether you’re meal-prepping for the week or need a quick dish to bring to a summer potluck, this noodle salad delivers freshness, texture, and satisfaction in one bowl.

Ingredients

For the Salad:

  • 6 oz rice noodles (thin or medium-width)

  • 1 cup shredded red cabbage

  • 1 cup julienned carrots

  • 1 cucumber, sliced thin or into ribbons

  • 1/2 cup chopped fresh herbs (mint, cilantro, basil—mix and match)

  • 1/4 cup chopped scallions

  • Optional: chopped peanuts or cashews for topping

For the Shrimp:

  • 1 lb raw shrimp, peeled and deveined

  • 1 tbsp avocado oil or other high-heat oil

  • 1/2 tsp sea salt

  • Zest of 1 lime

For the Ginger-Lime Dressing:

  • 3 tbsp fresh lime juice

  • 1 tbsp rice vinegar

  • 1 tbsp fish sauce (or soy sauce for vegetarian version)

  • 1 tsp toasted sesame oil

  • 1 tbsp grated fresh ginger

  • 1–2 tsp maple syrup or honey (to taste)

  • 1 small garlic clove, grated

  • Optional: pinch of red pepper flakes or 1 tsp chili crisp

Instructions

  1. Soak the Noodles: Cook or soak rice noodles according to package instructions. Rinse with cold water, drain well, and toss with a splash of sesame oil to prevent sticking.

  2. Grill the Shrimp: Toss shrimp with oil, lime zest, and sea salt. Grill on medium-high heat for 1–2 minutes per side, just until opaque and lightly charred. Set aside to cool.

  3. Prep the Veggies: While the shrimp cooks, prep your vegetables. Slice the cucumber into ribbons, shred the cabbage, julienne the carrots, and chop herbs and scallions.

  4. Make the Dressing: Whisk together all dressing ingredients in a small bowl or shake in a jar. Adjust sweetness and heat to taste.

  5. Assemble the Salad: In a large bowl, combine noodles, veggies, and herbs. Pour over the dressing and toss gently until everything is coated.

  6. Top and Serve: Add grilled shrimp and optional nuts on top. Serve immediately or chill for up to 24 hours before serving.

Recipe Tips & Variations

  • Make it vegetarian: Swap shrimp for grilled tofu or tempeh.

  • Add crunch: Toss in shredded romaine or napa cabbage for even more texture.

  • Spice it up: Drizzle extra chili crisp on top for those who love heat.

  • Meal prep tip: Store dressing separately and toss before eating if storing for more than a day.

What to Serve With Ginger-Lime Noodle Salad

This salad pairs beautifully with:

  • Thai iced tea or a cucumber-mint mocktail

  • Mango slices or chilled melon

  • Crisp white wine like Sauvignon Blanc or Grüner Veltliner

Looking for more real-life, flavor-forward recipes? Browse the full collection or support the blog on Ko-Fi.

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