Best 3 Tiger Shrimp And Glass Noodle Salad Recipes

**Discover a tantalizing culinary journey with our delectable Tiger Shrimp and Glass Noodle Salad, a harmonious blend of vibrant flavors and textures.**

Embark on a delightful culinary adventure with our Tiger Shrimp and Glass Noodle Salad, a symphony of flavors and textures that will tantalize your taste buds. Succulent tiger shrimp, springy glass noodles, crisp vegetables, and a savory dressing come together in perfect harmony, creating a dish that is both refreshing and satisfying.

This vibrant salad showcases the delicate sweetness of tiger shrimp, perfectly complemented by the chewy texture of glass noodles. Crisp cucumbers, juicy tomatoes, and aromatic herbs add a refreshing crunch and vibrancy, while a tangy dressing made with lime juice, fish sauce, and chili peppers brings it all together, creating a harmonious balance of flavors.

In addition to the main recipe, we offer a collection of variations to suit your preferences and dietary needs. Indulge in a vegetarian version featuring tofu instead of shrimp, or explore a gluten-free option using rice noodles. For those who prefer a spicier kick, we provide suggestions for adjusting the heat level, ensuring that every bite is a delightful experience.

Welcome to a culinary journey where taste and texture intertwine, creating a memorable dining experience. Dive into the world of Tiger Shrimp and Glass Noodle Salad and discover the harmony of flavors that awaits.

Here are our top 3 tried and tested recipes!

VIETNAMESE SHRIMP AND GLASS NOODLE SALAD

Vietnamese Shrimp and Glass Noodle Salad image

Provided by Nigella Lawson : Food Network

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 cloves garlic, minced or crushed
2 fresh long red chiles, seeded and finely diced or julienned
2 tablespoons finely minced fresh ginger
4 tablespoons fish sauce (nam pla)
1 lime, juiced
4 tablespoons water
1 tablespoon sugar
2 teaspoons groundnut oil
1 teaspoon sesame oil
8 ounces cooked small shrimp
6 ounces glass noodles
4 ounces sugar snap peas
4 ounces bean sprouts
3 scallions, sliced into thin circles
1/2 cup finely chopped fresh cilantro leaves, to garnish

Steps:

To make the Vietnamese Dressing, simply mix all the ingredients together. This will keep very well in a tightly sealed jar in the refrigerator for at least a week.
To make the salad, marinate the shrimp in 1/2 cup of the Vietnamese Dressing. While this is going on, soak the noodles in freshly boiled water according to packet instructions. Once re-hydrated, refresh the noodles in cold water, then drain. Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle. Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.
In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.

TIGER SHRIMP AND GLASS NOODLE SALAD

Tiger Shrimp and Glass Noodle Salad image

Combines tiger shrimp, a vegetable medley, and fresh herbs to add bright colour and delicious flavours creating the perfect main course salad.

Provided by Mary Jenny

Categories Salad Dressings

Time 15m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons pepper
6 tablespoons extra virgin olive oil
18 large tiger shrimp, deveined and butterflied with tails intact
1 grated lemon, zest of
1 grated lime, zest of
salt & freshly ground black pepper
1/2 lb rice noodles, drained and chilled
1 English cucumber, peeled, seeded, and sliced diagonally
4 baby yellow bell peppers, seeded and thinly sliced
4 baby red bell peppers, seeded and thinly sliced
1 carrot, peeled and julienned
2 green onions, thinly sliced on the diagonal
2 cups peeled seeded, and julienned papayas
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves, and chopped fresh cilantro for garnish
1/4 cup roasted peanuts, chopped
2 tablespoons fresh basil leaves, julienned

Steps:

Preheat the Philips Airfryer to 390°F (200°C). In a small bowl, stir together the piment d'Espelette and 2 tbsp olive oil. Arrange shrimp on a baking sheet and brush with the piment d'Espelette mixture. Sprinkle with lemon and lime zests and season with salt and pepper.
Place 6 shrimp cut side down in the fry basket and insert into the Airfryer. Cook for 4 minutes. Transfer to a baking sheet to cool. Repeat with remaining shrimp.
For the dressing: In a bowl, whisk together lemon juice, soy sauce, honey, ginger, green onion, and chili sauce. Slowly whisk in the oil until emulsified.
Assemble the salad in a large bowl, tossing in noodles, cucumber, bell peppers, carrot, green onions, papaya, mint, and cilantro. Add the vinaigrette to taste and toss to combine. Taste and adjust the seasoning if necessary.
Divide the salad among 6 plates. Place 3 shrimp on top of each serving. Garnish with peanuts and basil and serve immediately.
Tip: It's worth seeking out piment d'Espelette for its complex flavor and subtle heat, but hot paprika can be used instead. You can also substitute glass noodles for rice noodles.

Nutrition Facts : Calories 427.3, Fat 19.4, SaturatedFat 2.8, Cholesterol 26.5, Sodium 285.1, Carbohydrate 56.6, Fiber 6.4, Sugar 9, Protein 9.5

VIETNAMESE SHRIMP AND GLASS NOODLE SALAD

Vietnamese Shrimp and Glass Noodle Salad image

Make and share this Vietnamese Shrimp and Glass Noodle Salad recipe from Food.com.

Provided by Manami

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 garlic cloves (minced or crushed)
2 fresh long red chilies (seeded and finely diced or julienned)
2 tablespoons finely minced fresh ginger
4 tablespoons fish sauce (nam pla)
1 lime, juice of
4 tablespoons water
1 tablespoon sugar
2 teaspoons peanut oil
1 teaspoon sesame oil
8 ounces cooked small shrimp
6 ounces rice noodles
4 ounces sugar snap peas
4 ounces bean sprouts
3 scallions, sliced into thin circles
1/2 cup finely chopped fresh cilantro leaves, to garnish

Steps:

MAKE VIETNAMESE DRESSING:.
Simply mix all the ingredients together.
This will keep very well in a tightly sealed jar in the refrigerator for at least a week.
MAKE THE SHRIMP SALAD:.
Marinate the shrimp in 1/2 cup of the Vietnamese Dressing.
While this is going on, soak the noodles in freshly boiled water according to packet instructions.
Once re-hydrated, refresh the noodles in cold water, then drain.
Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle.
Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.
In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts.
Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large platter.

Nutrition Facts : Calories 282.6, Fat 4.5, SaturatedFat 0.7, Cholesterol 72, Sodium 1822.1, Carbohydrate 48.5, Fiber 2.9, Sugar 7.1, Protein 12.4

Tips for Making a Delicious Tiger Shrimp and Glass Noodle Salad:

Use fresh, high-quality ingredients. This will make all the difference in the flavor of your salad.
Don't overcook the shrimp. Shrimp cooks quickly, so be careful not to overcook it or it will become tough.
Use a variety of vegetables. This will add color, texture, and flavor to your salad.
Make sure the dressing is well-balanced. The dressing should be flavorful but not too overpowering.
Serve the salad chilled. This will help the flavors to meld together and make the salad more refreshing.

Conclusion:

Tiger shrimp and glass noodle salad is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its combination of flavors and textures, this salad is sure to be a hit at your next gathering.