Thai-Style Shrimp and Carrot Salad

Serves 6
Time 20 min
Thai-Style Shrimp and Carrot Salad

A light and refreshing salad served over a bed of rice noodles, this dish can easily transform into a vegetarian side by leaving out the shrimp. It's best eaten the day you make it.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free

Ingredients

    8 ouncesuncooked brown rice noodles
    1/4 cuplime juice
    1/4 cuprice vinegar
    1/8 teaspooncrushed red chile flakes
    1/2 poundcooked, peeled and deveined medium shrimp with tails removed
    3carrots, shredded
    1/2 cupdry-roasted unsalted peanuts
    1shallot, thinly sliced
    1/3 cupchopped fresh mint

Exclusively for Prime members in select ZIP codes.

Method

Bring a large pot of water to a boil. 


Add rice noodles and cook until just barely tender, about 3 minutes. 


Rinse until cool, then drain and place in a large bowl. 


In a separate large bowl, combine lime juice, vinegar and chile flakes to make a dressing. 


Toss noodles with 2 tablespoons of dressing. 


Toss remaining dressing with shrimp, carrots, peanuts, shallots and mint. 


Serve shrimp mixture over rice noodles.

Nutritional Info

Serving Size

Calories

290

Total Fat

8g

Saturated Fat

1g

Cholesterol

75mg

Sodium

160mg

Total Carbohydrate

61g

Dietary Fiber

8g

Total Sugars

7g

Protein

24g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.