thai shrimp salad in bowls

Chopped Thai Noodle Shrimp Salad

Are you looking for a delicious, nutritious, and easy-to-make dish that’s perfect for summer? Look no further than the Thai shrimp salad! This light and refreshing cold salad combines rice noodles with chopped vegetables and nuts tossed in a homemade Asian peanut butter dressing. With a side of juicy shrimp, it’s incredibly simple to make – enjoy it all summer long!

Prep: 30Cook: 30Total: 1 hour
Yield 12 servings 1x



  • 8oz rice noodles
  • 20 oz cooked shrimp
  • 1 red pepper, chopped small
  • 1 yellow pepper, chopped small
  • 1/2 large english cucumber, chopped
  • 3/4 cup shredded carrots
  • 3/4 cup shredded red cabbage
  • 1/2 small red onion, chopped
  • 1/2 cup chopped green onion
  • 1 cup chopped cashews
  • sesame seeds


  • 1/2 cup creamy peanut butter
  • 3 tbsp rice wine vinegar
  • 3 tbsp low sodium soy sauce
  • 2 tbsp honey
  • juice of 1 lime
  • 2 tsp sesame oil
  • 1/4 tsp ground ginger
  • 2 cloves garlic, minced
  • 1 tsp sriracha
  • 1/2 tsp salt
  • 34 tbsp water to thin to desired consistency


  1. Cook rice noodles according to package then rinse under cold water. Set aside.
  2. Chop and prep all veggies. Thaw or cook shrimp if not used fresh cooked.
  3. Mix all dressing ingredients together. Whisk well and add enough water until desired consistency.
  4. In a large bowl, add cooked rice noodles, chopped peppers,  cucumber, carrots, cabbage, red onion, green onion, half of the cashews, and shrimp.
  5. Pour dressing all over salad and mix with tongs until salad is evenly coated.
  6. Sprinkle with remaining cashews and sesame seeds. Enjoy! Best served cold.
Author: ErinCategory: dinner, shrimp, meal prep, saladMethod: stovetopCuisine: Thai