Tuesday, August 16, 2011

Mango-Nectarine Shrimp Noodle Salad

Sometimes it's just waaaay to hot to cook or even eat something hot! On those days this is a perfect recipe that uses fresh fruit, shrimp and a bright vinegary dressing that will satisfy your taste buds and keep you cool!
Adapted from a recipe at http://www.epicurious.com/


  • 8 ounces very thin cellophane noodles
  • 1 pound cooked, peeled, and deveined medium or large shrimp
  • 1 medium mango, peeled and cut into 1/2-inch cubes
  • 2 large nectarines, cut into 1/2-inch cubes
  • 6 green onions or scallions, thinly sliced crosswise
  • 1/2 cup coarsely chopped fresh basil
  • 1 chopped fresh jalapeƱo chile, including seeds, or to taste
  • 2/3 cup rice vinegar (not seasoned)
  • 1/4 cup sugar
  • 2 tsp salt

What to do
  • Cover noodles with boiling-hot water in a large bowl and let stand 8 minutes.
  • Drain noodles in a colander and rinse with cold running water. Drain again.
  • Place back in bowl and add shrimp, mango, nectarines, green onions, basil, and jalapeno.
  • In a small bowl, stir together vinegar, sugar, and salt until sugar is dissolved.
  • Toss with noodles and shrimp.
  • Enjoy!

1 comment:

  1. Great summer salad! I love the addition of the mango and nectarine. You are totally right…simple ingredients are all you need for a satisfying meal.