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Grilled Shrimp and Noodle Salad

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“Just found this in my new Food Network Magazine and it looks so good. We love shrimp, rice noodles and salads and putting them all together has got to be a winning combo. Just a reminder to be careful, Sriracha (which can be found in Asian markets) can be hot so unless you like that, it might be wise to start with less, maybe even 1/2 tsp and taste test before adding more. After making this as a light dinner on a hot garden working day I think I'd add some grated ginger to it for a little bite next time.”
4 bowls

Ingredients Nutrition


  1. Bring large pot of water to boil. Add noodles and cook as label directs; drain and rinse with cold water.
  2. Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic and Sriracha souce and 1/3 cup of water in medium bowl.
  3. Transfer 1/4 cup of marinade to another bowl and toss with shrimp.
  4. Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl.
  5. Let shrimp and vegetables marinate 10 minutes at room temperature.
  6. Toss noodles with the remaining marinade.
  7. Heat grill or grill pan to medium-high.
  8. Grill shrimp, asparagus and mushrooms until shrimp is just cooked through and the asparagus is slightly tender, 2-3 minutes per side.
  9. Half the mushrooms and cut asparagus into pieces.
  10. Divide the noodles among bowls and top with shrimp, asparagus, mushrooms carrot and cilantro.

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