Ingredients
1 lb large raw shrimp, peeled and deveined
8 oz thin rice noodles
1 cup fresh mango, cubed
1/2 red bell pepper, julienned
1/2 cucumber, julienned
1/2 red onion, thinly sliced
2 tbsp chili garlic paste
2 tbsp lime juice
1 tbsp rice vinegar
1 tbsp agave nectar
1 tbsp olive oil
1 clove garlic, minced
Salt to taste
Fresh cilantro or Thai basil for garnish
Instructions
Cook rice noodles according to package instructions; drain and rinse with cold water
Quick-sauté shrimp in olive oil until pink and opaque (2-3 minutes)
In a small bowl, mix chili paste, lime juice, rice vinegar, agave, garlic, and salt
Toss cooked noodles with sauce until fully coated
Add mango, bell pepper, cucumber, and red onion to the noodles
Fold in cooked shrimp
Chill for 10 minutes before serving to balance flavors
Garnish with fresh herbs before serving
Notes
Chill components in advance for stronger flavors
Substitute avocado for mango when out of season
Store leftovers in an airtight container for up to 2 days
Adjust chili paste amount to control heat level
- Prep Time: 20
- Cook Time: 10
- Category: High Protein Meals
- Method: Stir-Frying
- Cuisine: Thai-Inspired
- Diet: Pork-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 15g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 180mg