Summer is winding to a close and this gluten-free Vietnamese Rice Noodle & Shrimp bowl is a perfect way to end it. I don’t know about you, but summer went way too fast and I feel like I was just talking about Spring! Part of that may have been due to the fact my husband was in a boot from an ankle injury for seven weeks, which wiped out a lot of our normal summer activities, like golf, kayaking, and camping. Thankfully he is out of the boot and we will be camping with our family this weekend!
This salad takes no time at all to throw together and is light and refreshing. Begin by Cooking the rice noodles, which you will cool under cold water once they are finished cooking. Julienne the carrots and chop the mint and Thai Basil. Slice the cucumbers and radish and chop the Romaine. Prepare the dressing and add to the noodles. Prepare the shrimp by coating in the egg and cornstarch, quickly fry, then add it all together to make your salad. It truly is that easy and tastes so fresh and delicious!
You can thinly Julienne the carrots or shred them with a large cheese grater. Either way, you want your carrots in long, thin strips.
Add the dressing to the rice noodles before you cook the shrimp. This gives the tangy dressing time to marinate through the noodles.
Slice the skin on the cucumber leaving a small part of the dark green skin visible, creating a stripe pattern. Once the cucumber and radishes have been sliced, cut again in halves or quarters.
Arrange the shrimp bowl salad by placing the chopped hearts of Romaine on the bottom and outer sides of the bowl. Place the rice noodles and veggies next reserving a small amount of the noodles for the top. Place the grilled shrimp all around the bowl and finish with the small amount of reserved Rice noodles. Enjoy!
Crisp garlic Shrimp lay atop this tangy gluten-free Vietnamese rice noodle salad. Easy to make and delicious to eat!
Bring a medium pot of lightly salted water to a boil. Add thin rice noodles to boiling water, then remove from heat. Soak 4-5 minutes. Strain, then rinse with cold water. Shake off excess water.
Cut tops off carrots and peel. Julienne slice or shred with a large grate. Remove stems from mint and Thai basil. Stack leaves and slice across into thin ribbons. Add herbs to bowl with carrots and mix.
Place all ingredients for dressing except mild pickled peppers into a blender and blend until well incorporated. Add mild pickled peppers but do not blend in blender.
Transfer noodles to bowl with carrots and herbs. Drizzle with Vietnamese dressing and mix to combine. Salt and pepper to taste.
Mince garlic. Drain and rinse shrimp; pat dry with a paper towel. Place shrimp in a medium bowl. Season with salt and pepper. Add cornstarch, paprika, cayenne pepper and coconut palm sugar. Toss to coat.
Heat about 2 tablespoons coconut oil in a large sauté pan over medium-high heat. Add shrimp to hot pan; discard excess cornstarch. Cook 1-2 minutes undisturbed, then stir. Cook 2-3 more minutes. Stir. Add 1 tablespoon coconut oil. Add garlic. Cook 1 minute, or until shrimp are opaque in the center, stirring frequently. Remove from heat.
Trim ends off radishes, slice and cut in half. Peel cucumber as desired. Halve lengthwise; lay flat and slice into about ¼-inch thick half moons. Thinly slice scallions; discard root ends. Halve romaine lettuce lengthwise. tear Romaine into small bite-size pieces; discard root end.
Make a bed of romaine in each bowl and top with rice noodle salad. Serve cucumber and radishes over noodles. Divide shrimp between bowls. Garnish with scallions. Serve & enjoy!
I am a total sucker for Vietnamese food, and this is right up my alley! Yum! Thanks for sharing it on Allergy Free Thursdays!
Me to, Tessa! This one is yummy!
Hi Laurie. Rice noodles are such a good gluten-free staple, and this looks like such a healthy light dinner for summer (or end of fall).