Grilled shrimp & rice-noodle salad


Prep Time: 15 minutes
Cook Time: 10 minutes
Serves: 4 for approx. $2.63 per person

  • 1 tablespoon canola oil
  • 4 teaspoons sriracha
  • 4 teaspoons sugar
  • 3/4 pound shrimp, peeled and deveined
  • 2 tablespoons fish sauce
  • 2 limes – 1 juiced (about 2 tablespoons), 1 cut into wedges
  • 4 1/2 teaspoons rice vinegar
  • 6 ounces spinach, coarsely chopped
  • 4 ounces 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 jalapeno 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 teaspoons sriracha and 1 teaspoon sugar; (season with salt and pepper if desired). 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 teaspoon sriracha and 3 teaspoons sugar with the fish sauce, lime juice, vinegar and 3 tablespoons water until the sugar dissolves. In four 24-ounce 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.

This recipe is courtesy