If you are craving a dish that bursts with fresh flavors and irresistible textures, this Vietnamese Garlic Shrimp (Prawn) Noodle Salad Recipe is exactly what you need. It perfectly balances the sweetness of succulent garlic-infused prawns with the tanginess of lime and fish sauce, all tossed together with crunchy fresh vegetables and delicate rice vermicelli noodles. This salad is light yet satisfying, and it’s a brilliant way to enjoy a healthy, vibrant meal that feels like sunshine in a bowl. You’ll find yourself making it again and again, and sharing it around the table will become a delicious tradition.
Ingredients You’ll Need
These simple ingredients come together beautifully to create a dish that is as colorful as it is flavorful. Every item has a role, whether it’s adding crunch, a hint of spice, or the perfect balance of sweet and sour notes.
- 12 – 15 medium shrimp (prawns), shelled and deveined: Fresh or thawed, they bring the star protein to your salad with a tender bite.
- 1 tbsp olive oil: Helps to cook the shrimp to a golden perfection and adds a subtle richness.
- 2 garlic cloves, minced: Gives that signature garlic punch to the shrimp and dressing components.
- Pinch of salt and pepper: Enhances all the flavors and seasons the shrimp perfectly.
- 1/4 cup lime juice: Provides zesty acidity that brightens the entire dish.
- 1/4 cup fish sauce: Adds that unmistakable umami depth essential to Vietnamese cuisine.
- 2 tbsp rice vinegar: Contributes a mild tang and balances the sweetness.
- 1 tbsp caster sugar: Rounds out the sharp flavors with a touch of smooth sweetness.
- 1 large garlic clove, very finely chopped: A bold garlic addition that intensifies the salad’s aromatic profile.
- 1 tsp very finely chopped red chili (such as bird’s eye): Adds a lively kick; adjust this based on your spice preference.
- 2.5 oz (75g) dried rice vermicelli noodles: Light and delicate, they soak up the dressing beautifully.
- 3 cups iceberg lettuce, shredded: Provides crunch and freshness as the salad’s base.
- 1 cup carrot, cut into fine matchsticks: Offers a sweet crunch and vibrant color.
- 1 1/2 cups cucumber, cut into matchsticks: Cooling and crisp with subtle flavor.
- 1 1/2 cups beansprouts: Adds textural contrast and a fresh bite.
- 1/4 cup coriander leaves, lightly packed: Infuses the salad with herbaceous notes and brightens every mouthful.
- 1/4 cup mint leaves, lightly packed: Adds refreshing coolness that complements the spicy and sour flavors perfectly.
How to Make Vietnamese Garlic Shrimp (Prawn) Noodle Salad Recipe
Step 1: Marinate the Shrimp
Begin by combining your shrimp with olive oil, minced garlic, and a pinch of salt and pepper in a small bowl. Let them sit for about 10 minutes so the garlic has time to infuse the prawns with flavor. This simple step ensures your shrimp won’t just be cooked, but truly delicious and aromatic.
Step 2: Prepare the Dressing
Next, mix together the lime juice, fish sauce, rice vinegar, caster sugar, finely chopped garlic, and red chili in a jar. Give it a good shake until everything blends into a bright, complex dressing. Set this aside for 10 minutes as well—this resting time allows the flavors to marry perfectly, creating that sweet, sour, salty, and spicy harmony that makes this salad pop.
Step 3: Cook the Shrimp
Heat a skillet or frying pan over high heat and add the shrimp along with any garlic and oil from the marinade. Cook the shrimp for about 2 minutes until they turn pink and just start to brown. This quick, high-heat cooking seals in their juiciness and that smoky garlic taste, making every bite special.
Step 4: Set the Shrimp Aside
Remove the cooked shrimp from the pan and place them on a plate to cool slightly. This allows you to prepare the rest of the salad without overcooking the shrimp, ensuring they remain tender and flavorful.
Step 5: Soak the Vermicelli Noodles
Place the rice vermicelli noodles in hot tap water as per the package directions, typically for a few minutes, just until they soften but don’t turn mushy. Drain well. This method gently hydrates the noodles, allowing them to maintain their light and silky texture, which is vital to the salad’s mouthfeel.
Step 6: Assemble the Salad
Layer the softened noodles on a large plate or toss them lightly in a bowl with shredded iceberg lettuce, carrot matchsticks, cucumber, beansprouts, coriander, and mint leaves. Top with the warm or room temperature garlic shrimp. Drizzle your vibrant dressing over the top, or serve it alongside if you prefer to let everyone dress their own bowls.
Step 7: Serve Immediately
This salad is best enjoyed fresh to maintain the crisp texture and zesty flavors. Serve it as soon as it’s assembled for a refreshing and satisfying meal that’s packed with contrasts—crunchy, tender, tangy, and spicy all at once.
How to Serve Vietnamese Garlic Shrimp (Prawn) Noodle Salad Recipe
Garnishes
To elevate your salad even more, consider sprinkling some roasted peanuts for crunch or adding extra fresh herbs like Thai basil or additional mint leaves. Thin slices of red chili can add a splash of color and heat, and a wedge of lime on the side encourages everyone to add a little extra zing to their serving.
Side Dishes
This noodle salad pairs wonderfully with light, simple sides. Think steamed jasmine rice, crisp spring rolls, or even a small bowl of clear broth soup to round out the meal without overpowering the fresh flavors of the salad.
Creative Ways to Present
Serve the salad in individual shallow bowls for an elegant touch, or pile it high on a large vibrant platter right at the center of the table. You can also present the shrimp separately on skewers or grilled, allowing guests to customize their portions of protein and veggies, adding a fun and interactive feel.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the shrimp and salad components separately in airtight containers in the refrigerator. The noodles and vegetables can get soggy if dressed too early, so keep the dressing on the side. Use within 1 to 2 days for the best texture and flavor.
Freezing
Because of the fresh vegetables and delicate noodles, freezing this salad is not recommended as it will compromise the texture upon thawing. However, you can freeze uncooked shrimp separately and thaw when ready to prepare the salad.
Reheating
Reheat the shrimp gently in a hot skillet or microwave just until warm; avoid overcooking. The salad itself is best enjoyed cold or at room temperature. Toss in fresh herbs and dressing again if needed before serving to refresh the flavors.
FAQs
Can I use frozen shrimp for this salad?
Absolutely! Just make sure to thaw them completely and pat dry before marinating and cooking. This helps to avoid excess water that can dilute the flavors.
What can I substitute if I don’t have fish sauce?
You can use soy sauce mixed with a bit of lime juice or tamari for a vegetarian-friendly version, although the flavor will be milder without that classic umami punch.
Can I make this recipe vegetarian?
Yes, swap the shrimp with grilled tofu or tempeh and replace fish sauce with a mix of soy sauce and lime juice. Use vegetable broth-based dressing for more depth.
How spicy is this recipe?
The heat is mild to medium depending on how much chili you add. You can adjust or omit the chili to suit your spice preference and still enjoy the vibrant flavors.
What type of noodles works best in this salad?
Rice vermicelli noodles are traditional and ideal because of their delicate texture, but you can experiment with thin rice stick noodles or even glass noodles for a slightly different twist.
Final Thoughts
This Vietnamese Garlic Shrimp (Prawn) Noodle Salad Recipe is a joyful explosion of flavors and textures that will brighten your dining table and mood alike. Once you try it, you’ll see how effortless it is to create something so fresh, satisfying, and truly special. Trust me, this salad becomes an instant favorite whether you’re sharing it with friends or savoring a quiet meal at home.
Print
Vietnamese Garlic Shrimp (Prawn) Noodle Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2 to 3 servings
- Category: Salad
- Method: Frying
- Cuisine: Vietnamese
- Diet: Gluten Free
Description
A vibrant and fresh Vietnamese Garlic Shrimp Noodle Salad featuring succulent garlic-infused shrimp, delicate rice vermicelli noodles, and a zesty homemade dressing. This quick and easy dish combines crunchy vegetables and fragrant herbs for a light yet satisfying meal perfect for warm days or anytime you want a taste of authentic Vietnamese flavors.
Ingredients
Garlic Shrimp
- 12 – 15 medium shrimp (prawns), shelled and deveined (about 5 – 7 oz / 150 – 200g, excluding shells)
- 1 tbsp olive oil
- 2 garlic cloves, minced
- Pinch of salt and pepper
Dressing
- 1/4 cup lime juice
- 1/4 cup fish sauce
- 2 tbsp rice vinegar
- 1 tbsp caster sugar
- 1 large garlic clove, very finely chopped
- 1 tsp very finely chopped red chili (adjust to taste; birds eye chili recommended for spiciness)
Salad and Noodles
- 2.5 oz / 75g dried rice vermicelli noodles
- 3 cups iceberg lettuce, shredded
- 1 cup carrot, cut into fine matchsticks
- 1 1/2 cups cucumber, cut into matchsticks
- 1 1/2 cups beansprouts
- 1/4 cup coriander leaves, lightly packed
- 1/4 cup mint leaves (ordinary or Vietnamese), lightly packed
Instructions
- Marinate the Shrimp: Combine the garlic shrimp ingredients (shrimp, olive oil, minced garlic, salt, and pepper) in a small bowl and set aside for 10 minutes to allow the flavors to infuse.
- Prepare the Dressing: In a small jar, combine lime juice, fish sauce, rice vinegar, caster sugar, finely chopped garlic, and red chili. Shake well to blend the flavors and set aside for 10 minutes to develop.
- Cook the Shrimp: Heat a skillet or fry pan over high heat. Add the shrimp along with the garlic and olive oil mixture from the marinade. Cook for approximately 2 minutes, or until the shrimp turn pink, are browned lightly, and cooked through without overcooking.
- Rest the Shrimp: Remove the cooked shrimp from the skillet and place them on a plate to rest while you prepare the noodles and salad.
- Prepare Vermicelli Noodles: Soak the dried rice vermicelli noodles in hot tap water for a few minutes, following packet instructions to prevent overcooking. Drain well once softened.
- Assemble the Salad: On a large serving plate or in a bowl, arrange the drained noodles and toss with shredded iceberg lettuce, carrot matchsticks, cucumber matchsticks, beansprouts, coriander, and mint leaves. Place the cooked shrimp on top.
- Add the Dressing: Drizzle the prepared dressing over the salad and shrimp, or toss everything together to combine the flavors. Alternatively, serve the dressing on the side to allow guests to add their desired amount.
- Serve Immediately: Enjoy this fresh Vietnamese garlic shrimp noodle salad warm or at room temperature for the best texture and flavor.
Notes
- You can use bird’s eye chili or adjust the chili type and quantity based on your preferred spice level.
- Soaking the rice vermicelli noodles rather than boiling helps prevent them from becoming mushy.
- This recipe serves 2 to 3 people as a main meal or can be served as an appetizer for more people.
- For added texture, consider garnishing with crushed peanuts or fried shallots (optional additions, not included in original recipe).
