Chilled Sesame Shrimp and Rice Noodle Salad

Tender chilled shrimp tossed with thin rice noodles, crisp cucumber, shredded carrots, and a mild toasted sesame dressing.

• Prep: 15 min
• Cook: 10 min
• Total: 25 min
• Servings: 2
• Cuisine: Chinese
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• quick
• healthy
• fresh
• savory

Ingredients

• 8 ounce raw shrimp (peeled and deveined)
• 4 ounce rice vermicelli
• 1 English cucumber (julienned)
• 1 cup matchstick carrots
• 2 scallions (thinly sliced)
• 2 tablespoon gluten-free tamari
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1 tablespoon white sesame seeds (toasted)

Instructions

1. Bring a medium pot of water to a boil, drop in the rice vermicelli, and cook for 3 minutes until tender; drain and rinse under cold running water until completely chilled.
2. In the same pot, bring fresh salted water to a gentle simmer, add the raw shrimp, and cook for 2 to 3 minutes until pink, opaque, and cooked through (reaching 145 degrees F); transfer immediately to an ice bath to chill, then pat dry.
3. In a small bowl, whisk together the gluten-free tamari, toasted sesame oil, rice vinegar, and honey until emulsified into a smooth dressing.
4. In a large mixing bowl, combine the chilled noodles, chilled shrimp, English cucumber, matchstick carrots, and scallions.
5. Pour the dressing over the noodle mixture, toss thoroughly to coat, and divide between two serving bowls; garnish with the white sesame seeds.

Notes

Rinsing the rice vermicelli thoroughly under cold water keeps the noodles light, springy, and separated.

Nutrition (per serving)

• Calories: 420
• Protein: 31 g
• Carbohydrates: 54 g
• Fat: 9 g
• Fiber: 4 g
• Sodium: 980 mg
• Saturated Fat: 1.5 g
• Sugar: 8 g
• Cholesterol: 160 mg