Crispy Two Noodle Shrimp Salad Recipe

Prep shrimp

Pat shrimp dry with paper towels; remove any remaining veins. Lightly score the underside (optional) so shrimp stay straight when frying.

Make coating mix

In a shallow bowl, whisk together the all-purpose flour, cornstarch, 1 tsp fine sea salt, 1 tsp black pepper, and paprika until evenly combined.

Make egg wash

In a separate bowl, beat the 2 eggs with 2 tablespoons cold water until slightly frothy.

Coat shrimp

Season shrimp with the remaining 0.5 tsp salt and 0.5 tsp black pepper. Dredge each shrimp first in the flour-cornstarch mixture, then dip into the egg wash, then dredge again lightly in the flour mixture to build a thin, even coating. Place coated shrimp on a tray while heating oil.

Fry shrimp

Pour about 1 cup (or enough to give 1–1.5 inches depth) of vegetable oil into a heavy skillet or small pot and heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately when dropped in. Fry shrimp in batches (do not overcrowd) for 2–3 minutes per side until golden brown and crispy and internal temperature reaches 120–140°F. Transfer to a paper towel–lined plate and season immediately with a pinch of salt while hot. Keep warm in a low 200°F oven if needed.

Prepare rice vermicelli

Place the 2 oz rice vermicelli in a heatproof bowl and cover with boiling water. Soak 3–4 minutes until tender but still slightly firm, then drain, rinse briefly under cold water to stop cooking, drain well and toss lightly with a teaspoon of neutral oil to prevent sticking. Set aside to cool.

Prepare egg/chow mein noodles

Cook the 2 oz thin egg noodles according to package directions (typically 3–5 minutes in boiling water) until al dente. Drain, rinse under cold water, and toss with a little oil to keep separate. For extra crunch, you may crisp these noodles in a dry skillet over medium heat for 1–2 minutes until slightly toasted—watch carefully to avoid burning.

Combine noodles

When ready to assemble, toss both noodle types together gently so you have a mix of tender rice vermicelli and more textured egg noodles.

Whisk dressing

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, lime juice, grated ginger, minced garlic, neutral oil, 1/4 tsp salt and 1/4 tsp black pepper until emulsified. Taste and adjust: add more honey for sweetness, more vinegar for tang, or a splash of water to loosen if too strong.

Prepare salad base

In a large bowl, combine the mixed salad greens, sliced cucumber, julienned carrot, sliced green onions, and chopped cilantro. Add the combined noodles and toss gently to distribute.

Dress the salad

Pour about two-thirds of the dressing over the salad and toss lightly to coat. Reserve the remaining dressing for guests to add more if desired.

Plate and top

Divide the salad onto 4 plates or one large platter. Arrange the hot crispy shrimp on top of the salad so they remain crunchy. Sprinkle with toasted sesame seeds and additional sliced green onion. Serve immediately with lime wedges on the side to squeeze over shrimp and greens.