En  |   Sp  |   Fr
Home > Resources > Recipes > Thai Shrimp and Carrot Salad

Thai Shrimp and Carrot Salad

By Whole Foods Market

Serves 6
A light and refreshing salad served over a bed of rice noodles, this dish can easily transform into a vegetarian side by leaving out the shrimp. It's best eaten the day you make it.


  • 8 ounces uncooked brown rice noodles

  • 1/4 cup lime juice

  • 1/4 cup rice vinegar

  • 1/8 teaspoon crushed red chile pepper

  • 1/2 pound cooked, peeled and deveined medium shrimp with tails removed

  • 3 cups shredded carrots

  • 1/2 cup dry-roasted unsalted peanuts

  • 1/2 cup sliced shallots

  • 1/3 cup chopped fresh mint



Cook noodles according to package directions. Rinse until cool, then drain and place in a large bowl. In a separate large bowl, combine lime juice, vinegar and crushed red pepper to make a dressing. Toss noodles with 2 tablespoons of dressing. Toss remaining dressing with shrimp, carrots, peanuts, shallots and mint. Serve shrimp mixture over rice noodles.

Nutritional Info:

Per Serving: 290 calories (70 from fat), 8g total fat, 1g saturated fat, 75mg cholesterol, 160mg sodium, 61g carbohydrate (8g dietary fiber, 7g sugar), 24g protein