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Lemongrass Shrimp with Thai Noodle Salad

For the Noodle Salad:


• 2 limes, juiced

• 3 T. soy sauce

• 1 T. brown sugar

• 3 T. fish sauce

• 1 T. chile garlic sambal

• 4 garlic cloves, grated

• 1-2 tsp. ginger, grated

• 2 T. cilantro, chopped



• 1 pack thin rice noodles, cooked

• ¼ C. carrot, julienne

• 5 green onions, sliced thin

• 1 red bell pepper, julienne

• ½ cucumber, peeled, seeded, julienne

• ½ C. snow peas, sliced on the bias

• 2 cloves garlic, minced

• ¼ C. basil, chiffonade

• 1 recipe dressing, from above

• Toasted sesame seeds, to garnish


Lemongrass Vinaigrette (Shrimp) –

• ½ lime, zested

• ½ C. lemongrass, chopped fine

• 1 shallot, chopped

• 2 garlic cloves, chopped

• 1 T.+ 1tsp. ginger, microplaned

• ¼ c. rice vinegar

• ½ T. Dijon mustard

• 3-4 cilantro tops

• Salt and pepper, to taste

• 3/4 C. oil

1 # shrimp, cleaned and de-veined

For The Dressing:

Mix all ingredients together and set aside until needed. Use as a dressing for the noodles and vegetables.

For The Noodles:

In a bowl, combine the rice noodles, carrot, green onion, bell pepper, cucumber, snow peas, garlic and basil. Right before serving, toss with the dressing and serve immediately. Top with the Lemongrass Shrimp and garnish with toasted sesame seeds and fresh cilantro.

For The Lemongrass Vinaigrette and Shrimp:

Place all ingredients except for the shrimp in a blender and puree. Strain if the lemongrass stalks have a lot of stringy pieces. Divide half and half. Use one half as a marinade for the shrimp, reserve the other half to use as a sauce when the shrimp are cooked. Skewer shrimp and grill.