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
You must be signed in to use shopping lists. Sign in or create account

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.

Recipe Discussion