Shrimp and Noodle Salad

September 01, 2014

Sometimes I enjoy breaking out the old cookbooks (or even my fairly new ones) to find dinner inspiration. There are so many online resources that have partially eliminated the need for these books but I still find amusement in sitting down, turning pages, looking at the pictures and finding recipes that may not be on Pinterest yet.

My favorite cookbook is a newer one, Curtis Stone’s What’s for Dinner? (Find it on Amazon.com here!) I find myself going to this one multiple times throughout the month (there are a couple of other ones on my shelf that I adore that I’ll write about some other time).

I slightly modified one of his recipes and it was a hit with the family! The shrimp tasted fresh, the mango added the perfect sweet taste and the mint was the perfect undertone to the dish. It’s a simple, fresh dish that will leave you wanting seconds!

Shrimp Noodle Salad

Source: Curtis Stone’s "What’s for Dinner?" Cookbook


½ box of thin spaghetti
Juice of 2 limes
1/3 cup brown sugar
1/3 cup Thai fish sauce
¼ soy sauce, plus extra for serving
16-20 large shrimp, peeled and deveined
1 tbsp olive oil
Handful of matchstick cut carrots
1 mango, peeled and diced
3 green onions, sliced (including the white parts)
¼ cup fresh mint, chopped


Prepare noodles according to package directions, drain and cool.

In a bowl whisk together the lime juice, brown sugar, fish sauce, and soy sauce together. Pour this over the noodles and place in a refrigerator while preparing the shrimp.

Heat a large pan and olive oil over medium high heat.

Lightly salt the shrimp and add to the pan and cook until cooked through (about 2 minutes per side).

Add the carrots, mango, onions, and mint to the noodles. Mix in the shrimp and serve alongside the extra soy sauce for flavor if needed.