Shrimp Summer "Roll" Salad

salad with shrimp summer roll

Photo by Ryan Liebe

Makes 4
Prep 20 m
Cook 3 m



  1. 1 of 3 Prepare noodles according to package instructions. While they soak, bring a medium saucepan of water to a boil over high. Once water is boiling, season with 2 large pinches of salt. Add shrimp and simmer until just cooked through, about 3 minutes. Drain and rinse under cold water until cool. Peel, devein and cut shrimp into thirds (or leave whole, if you prefer).
  2. 2 of 3 Divide noodles among 4 shallow bowls. Top with lettuce, carrots, pepper, cucumber, avocado, cooked shrimp and cilantro, if using. Drizzle with thinned Peanut Sauce and serve.
  3. 3 of 3 You can keep all prepped ingredients separate in the fridge and let people compose their own salads, or compose them in advance, cover tightly with plastic wrap and refrigerate for up to 1 day. Either way, cut and add the avocado and dress the salad right before serving. Tip: Save 30 minutes of prep by tossing the classic summer roll filling with rice noodles versus wrapping into rolls.
Nutrition Information for Shrimp Summer "Roll" Salad
Servings Per Recipe: 4
Per Serving: 715 mg sodium, 26 g pro., 3 g sat. fat, 19 g Fat, total, 513 kcal cal., 9 g sugar, 6 g fiber, 65 g carb.