Sweet Chili Shrimp & Noodle Salad‡† Recipe
sautéed shrimp, spinach, cold asian noodles, shaved red onion, cherry tomatoes, avocado, toasted almonds, creamy sweet chili dressing
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Ingredients
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Salad
Shrimp Seasoning & Sear
Creamy Sweet Chili Dressing
Finishing & Assembly
Method
Salad Base
- 1
Cook and chill noodles
Cook the Asian-style noodles according to package instructions until al dente. Drain, rinse under cold water until cool, and toss lightly with 1 teaspoon neutral oil to prevent clumping. Set aside in the refrigerator to chill while you prepare other components.
- 2
Prepare vegetables and nuts
Halve the cherry tomatoes, shave the red onion thinly, slice the avocado, and roughly chop the toasted almonds. Spin or pat the baby spinach dry. Keep ingredients separate until assembly so textures remain crisp.
Shrimp Seasoning & Sear
- 3
Season shrimp
Pat shrimp dry with paper towels. In a small bowl toss the shrimp with minced garlic, minced ginger, kosher salt, black pepper, and red pepper flakes until evenly coated.
- 4
Sear shrimp
Heat a large skillet or nonstick pan over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. Once shimmering, add shrimp in a single layer (do not overcrowd—work in batches if needed). Cook 1.5–2 minutes per side until pink and opaque with light golden edges. Remove shrimp to a plate and let rest for 1–2 minutes.
Creamy Sweet Chili Dressing
- 5
Make dressing
In a bowl whisk together 3 tablespoons sweet chili sauce, 2 tablespoons mayonnaise, 1 teaspoon rice vinegar, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, and 1 teaspoon lime juice. Add up to 1 tablespoon of water to reach a pourable, creamy consistency. Taste and adjust salt or lime as desired.
Assembly & Finish
- 6
Build the salad: In a large bowl or on a platter layer the chilled noodles and baby spinach. Scatter halved cherry tomatoes and shaved red onion over the greens. Nestle sliced avocado and seared shrimp on top.
- 7
Dress and toss: Drizzle about three-quarters of the creamy sweet chili dressing over the salad (reserve some for guests). Gently toss everything so the noodles and greens are coated but avocado remains intact. Add more dressing to taste if desired.
- 8
Garnish and serve: Sprinkle toasted chopped almonds and sesame seeds over the salad. Add cilantro leaves if using and serve with lime wedges on the side. Offer the remaining dressing at the table.