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Shrimp and Veggie Salad with Brown Rice Noodles
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Servings:
6
Calories:
374
kcal
Author:
Damaris
Ingredients
1/4
cup
soy sauce
1/4
cup
rice vinegar
, divided
2
Tablespoons
toasted sesame oil
2
garlic cloves
, minced
2
Tablespoons
honey
1
Tablespoon
Sriracha
1
cup
peeled
, julienned cucumber- I spiralized mine
1
cup
julienned carrots
1
tsp
salt
1/2
lb
brown-rice noodles
1/2
lb
shrimp
, peeled and deveined
1
small red onion
, halved and sliced
1
teaspoon
poppy seeds
(optional)
Instructions
Whisk together the first 6 ingredients in a large bowl.
Add prepared veggies.
Bring a large pot of salted water to a boil. Add noodles and cook until just al dente.
Add shrimp to pasta water and cook 2 minutes.
Immediately drain and run cold water over pasta and shrimp to cool and stop cooking.
Shake any excess water from pasta and shrimp.
Add to large bowl with noodles and dressing, toss everything together.
Garnish with poppy seeds (optional)
Nutrition
Serving:
6
g
|
Calories:
374
kcal
|
Carbohydrates:
59
g
|
Protein:
15
g
|
Fat:
11
g
|
Saturated Fat:
2
g