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Plate with chopsticks in rice noodle salad with veggies and shrimp

Shrimp Rice Noodle Pasta Salad

Kelli @ Can Cook, Will Travel
Get ready for a healthy and light pasta salad that's also gluten free to have you eating well all week long!
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Prep Time 30 minutes
Cook Time 6 minutes
Inactive Time 30 minutes
Total Time 1 hour 6 minutes
Course Main Meal
Cuisine Asian
Servings 6 servings
Calories 356 kcal

Ingredients
  

Dressing:

  • 1/4 cup Lime Juice
  • 2 tablespoon Tamari
  • 1 tablespoon Honey
  • 2 teaspoon Ginger minced
  • 1/4 teaspoon Sesame Oil
  • 2 tablespoon Extra-Virgin Olive Oil
  • Salt and Pepper to taste

Shrimp & Marinade:

  • 1 lb. Raw Large Shrimp (peeled and de-veined)
  • 2 tablespoon Tamari low sodium
  • 1 tablespoon Honey
  • 1 tablespoon Extra-Virgin Olive Oil
  • 2 cloves Garlic minced
  • 1 tablespoon Lime Juice
  • 2 teaspoon Fresh Ginger minced
  • 1/4 teaspoon Crushed Red Pepper Flakes

Salad Ingredients:

  • 8 oz. Rice Noodles
  • 1/4 of Large Papaya diced (peeled & seeds removed)
  • 1/2 cup Pineapple I used frozen pineapple I thawed
  • 1 Red Bell Pepper thinly sliced
  • 1 cup Dinosaur Lacinto Kale, chopped
  • 1 cup Purple Cabbage chopped
  • 2 Green Onions chopped
  • Handful of Cilantro chopped
  • 2 T. Fresh Basil chopped

Instructions
 

  • Noodles: Begin by soaking the rice noodles in a dish covered in cold water for 30 minutes. Then cook for 1-2 minutes or until it’s your desired consistency. Immediately drain and then rinse with cold water.
  •  
  • Shrimp: While the noodles soak, whisk together the marinade ingredients, and then toss the shrimp in the marinade. Let the shrimp sit for at least 15 minutes. Then heat a large skillet over medium heat with a little olive oil. Add the shrimp and cook for 3 minutes, then flip and cook another 2-3 minutes.
  •  
  • Salad Dressing: Whisk all of the ingredients together and set aside.
  •  
  • Finish: In a large bowl massage the kale and cabbage with a little salad dressing for about 60 seconds. Then add the noodles and red pepper and toss. Finally add the pineapple, papaya, green onions, cilantro, basil, and 1/2 the dressing to the bowl and toss together. I kept the shrimp separate to add to each individual serving, so take up the salad, top with shrimp and a few more fresh herbs and enjoy!

Notes

Quick Tip #1: You can make the dressing in advance, so you save some time.
Quick Tip #2: For leftovers, keep the shrimp, dressing, and salad separate, because then you can reheat the shrimp separately and have control over how much dressing you have on the salad.