High-Protein Shrimp & Rice Noodle Salad
Method
Cook the rice noodles according to the package directions until just tender. Drain and rinse under cold water to stop the cooking process, then drain thoroughly.
If using frozen cooked shrimp, thaw them completely. If preferred, warm them in a nonstick skillet over medium heat for 2–3 minutes, then allow them to cool slightly.
Slice the cucumber into thin matchsticks and julienne the carrot. Finely chop the green onions.
In a small bowl, whisk together the soy sauce, lemon juice, Dijon mustard, and minced garlic until the dressing is well combined.
Place the cooled rice noodles, shrimp, cucumber, carrot, and green onions into a large mixing bowl.
Pour the dressing over the salad and gently toss until all the ingredients are evenly coated.
Divide into two servings and garnish with sesame seeds, if using. Serve immediately or chill for 15–20 minutes for an even more refreshing salad.
For extra freshness, add chopped cilantro or fresh mint just before serving. If you enjoy a little heat, stir a pinch of chili flakes or a few drops of sriracha into the dressing. Be sure to rinse the cooked rice noodles under cold water to keep them from sticking together and to maintain their pleasantly chewy texture.
Nutrition Facts
Per serving
