Emerald Coconut Noodle Salad with Lemongrass Shrimp
A vibrant and refreshing Thai-inspired noodle salad featuring tender shrimp marinated in fragrant lemongrass and lime, tossed with cool rice noodles and a creamy coconut-lime dressing. This dish is a delightful balance of bright citrus, subtle spice, and herbaceous notes, perfect for a light yet satisfying meal.
Prep Time
30 min
Difficulty
Easy
Servings
4
Calories
450 kcal
Instructions
- 1
Cook rice noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
~10 min - 2
In a mixing bowl, combine shrimp, minced lemongrass, minced garlic, 1 tablespoon of lime juice, and 1 tablespoon of fish sauce. Marinate for at least 10 minutes.
~10 min - 3
While shrimp marinates, prepare the dressing. In a small bowl, whisk together coconut milk, peanut butter, remaining lime juice, remaining fish sauce, honey, and chopped cilantro. Adjust seasoning to taste.
~5 min - 4
Heat vegetable oil in a frying pan over medium-high heat. Add marinated shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove from heat.
~5 min - 5
In a large bowl, combine the cooked noodles, cooked shrimp, chopped mint, and sliced Thai chili (if using). Pour the dressing over the salad and toss gently to combine. Serve immediately.
~2 min
Tips
- For a spicier kick, add more Thai chili or a pinch of red pepper flakes to the dressing. You can also add a teaspoon of sriracha.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The noodles may absorb some of the dressing, so you might want to add a splash of water or extra lime juice before serving again.
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