Last Updated on March 23, 2022
Here’s a refreshing salad full of bold flavors: Garlic-Sriracha grilled wild Gulf shrimp are set off by fresh herbs and a bright, tangy dressing.
Despite its long-ish ingredient list, the salad (good for lunch or dinner) is relatively quick to make. The best part? You can tailor the flavors to suit your taste by using your favorite herbs and vegetables, so feel free to play around!
- 7 ounces dried vermicelli noodles
For the shrimp
- Zest from one lime
- 1 tablespoon canola oil plus more for grilling
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 tablespoon garlic powder
- 1 pound ButcherBox Gulf Shrimp
- 1/4 cup Sriracha
- 2 tablespoons honey
- 1 teaspoon soy sauce
- 1 tablespoon lime juice
For the salad
- ¼ cup fish sauce
- 1/4 cup granulated white sugar
- ⅓ cup water
- 4 tablespoons freshly squeezed lime juice (about 1/2 lime)
- 2 teaspoons rice wine vinegar
- 1 clove garlic minced
- 1 small Thai chili pepper finely diced (for a spicier dressing)
- 2 cups shredded carrots (about 2 medium carrots)
- 2 cups cucumber seeded and thinly sliced
- 2 cups bean sprouts
- 2 cups fresh herbs Your choice of Thai basil, cilantro, mint, scallions - or a mix
- 2 jalapeno peppers thinly sliced (dial the volume up or down for more or less heat)
- 1/4 cup crushed peanuts plus more to taste, for garnish
- Fill a medium pot with salted water and bring to a boil. Once it boils, add the noodles and turn off the heat. Cover the pan and let the noodles soak for about 10-12 minutes or until tender. The noodles should not be chewy. Drain and rinse under cold water. Set aside.
- Mix together the lime zest, salt, pepper, garlic powder, and canola oil in a medium bowl. Add the shrimp and set aside to marinate for 15 minutes or so.
- Mix Sriracha, honey, soy sauce, and lime juice in a small bowl. Set aside.
- Make the dressing by combining fish sauce, sugar, water, lime juice, rice vinegar, garlic, and minced chili pepper in a small mason jar (or a bowl). Shake the jar to mix dressing.
- Heat a casti-iron grill pan over medium-high heat. Thread the shrimp through skewers to prevent it from curling and to facilitate turning during grilling.
- Grill shrimp skewers for about 2-3 minutes per side, basting frequently with the glaze. The shrimp is cooked when it turns pink.
- To serve, divide noodles among 4 large soup bowls or plates, then top each with an assortment of vegetables (carrots, cucumbers, bean sprouts) and your choice of herbs (mint, cilantro, Thai basil, scallions). Add sliced jalapeños and crushed peanuts, and serve shrimp (on skewers or de-skewered) on top of salad. Serve the dressing on the side.
Louiie is a chef, recipe developer, food photographer and stylist based in Las Vegas. While working the line at Bazaar Meat, Louiie merged her twin passions of the visual and culinary arts. She has tested and developed recipes for Anova Culinary, Bon Appetit, and EATER. She also co-hosts and produces a food and hospitality based podcast, 2 Sharp Chefs and a Microphone. She frequently shoots architecture, food, and people for Eater Vegas. In her free time, Louiie loves to turn her phone to airplane mode, travel, do yoga, cook outdoors, and spend time with her naked cat, Dobby.