Grilled Shrimp & Rice-Noodle Salad

Grilled Shrimp & Rice-Noodle Salad

Recipe by Mindy Fox

  • Cook Time
  • Prep Time
  • 4Servings


  • 1 tbsp. canola oil
  • 4 tsp. sriracha
  • 4 tsp. sugar
  • 3/4 lb. shrimp, peeled and deveined
  • 2 tbsp. fish sauce
  • 2 limes—1 juiced (about 2 tbsp.), 1 cut into wedges
  • 4 1/2 tsp. rice vinegar
  • 6 oz. spinach, coarsely chopped
  • 4 oz. thin rice noodles, cooked according to package instructions, then cut with scissors into 2-inch pieces
  • 1 English cucumber, quartered lengthwise, then cut crosswise into 3/4-inch pieces
  • 2 scallions, thinly sliced
  • 1 small red Fresno or jalapeño chile, thinly sliced
  • 1/2 cup honey-roasted peanuts, chopped
  • 1 cup (packed) fresh mint leaves, torn if large


Brush a grill or grill pan with the oil and heat over medium-high. In a medium bowl, whisk 2 1/2 tsp. sriracha and 1 tsp. sugar; season. Add the shrimp and toss to coat. Grill just until opaque in the center, about 2 1/2 minutes per side; transfer the shrimp to a plate. 

In a small bowl, whisk the remaining 1 1/2 tsp. sriracha and 3 tsp. sugar with the fish sauce, lime juice, vinegar and 3 tbsp. water until the sugar dissolves. In four 24-oz. jars, layer the spinach, noodles, cucumber, shrimp, scallions, chile, peanuts and mint. Drizzle with the dressing and serve with lime wedges for squeezing on top.