Thai Shrimp and Carrot Salad

Thai Shrimp and Carrot Salad

Serves 6

A light and refreshing salad served over a bed of rice noodles, this dish can easily transform into a vegetarian side by leaving out the shrimp. It's best eaten the day you make it.

  • 8 ounces uncooked brown rice noodles
  • 1/4 cup lime juice
  • 1/4 cup rice vinegar
  • 1/8 teaspoon crushed red chile pepper
  • 1/2 pound cooked, peeled and deveined medium shrimp with tails removed
  • 3 cups shredded carrots
  • 1/2 cup dry-roasted unsalted peanuts
  • 1/2 cup sliced shallots
  • 1/3 cup chopped fresh mint
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Cook noodles according to package directions. Rinse until cool, then drain and place in a large bowl. In a separate large bowl, combine lime juice, vinegar and crushed red pepper to make a dressing. Toss noodles with 2 tablespoons of dressing. Toss remaining dressing with shrimp, carrots, peanuts, shallots and mint. Serve shrimp mixture over rice noodles.

Nutritional Info: 
Per Serving:290 calories (70 from fat), 8g total fat, 1g saturated fat, 75mg cholesterol, 160mg sodium, 61g carbohydrate (8g dietary fiber, 7g sugar), 24g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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