Prep time
15 MIN
Total time
35 MIN
This rice noodle shrimp salad recipe is easy to make and full of flavour — you’ll be so glad you skipped the takeout and decided to make it at home!

Shrimp Rice Noodle Salad Ingredients

How to Make Shrimp Rice Noodle Salad

  1. In a bowl, combine 1 cup of chicken or seafood broth, minced garlic, salt, pepper, lime juice, rice vinegar, brown sugar and hot sauce. Add 1/2 cup to the shrimp and let sit for 10 minutes.
  2. Heat a non-stick skillet or saucepan over medium high heat. Cook shrimp until opaque and the liquid has been reduced, about 5 minutes. Transfer the cooked shrimp to a plate.
  3. Bring the remaining broth to a boil. Add vermicelli (rice noodles) and remove from heat. Cover and let sit for 2 minutes. Transfer to a serving bowl with shrimp to cool.
  4. Toss shrimp and noodles with iceberg lettuce, carrots, bell pepper and mint and cilantro. Drizzle with dressing and serve immediately.

Recipe Tips

  • Garnish with thai basil and roasted peanuts if desired, or add chopped shallots and tofu.
  • For sauce, try adding hoisin sauce, oyster sauce, or peanut sauce

Recipe Made With

CAMPBELL’S® Ready to Use Chicken Broth

This Product Can Be Substituted With

Campbell's® 30% Less Sodium Ready To Use Seafood Broth

Campbell's® 30% Less Sodium Ready To Use Seafood Broth

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