Oh, summer! The sun is shining, the days are long, and the last thing you want to do is spend hours in a hot kitchen. We all crave those refreshingly delicious meals that are light, satisfying, and bursting with flavor, without all the fuss. If you’ve been searching for that perfect dish to cool you down and tantalize your taste buds, you’ve just found your new culinary obsession. Get ready to discover a recipe that will not only become a staple in your warm-weather rotation but will also bring smiles to everyone at your table.
Why Make This Recipe
Preparing and enjoying a delicious meal should be a joy, not a chore! This Cold Sesame Noodle Shrimp Salad is designed to become your instant favorite for so many reasons:
- Effortlessly Delicious: Forget complicated cooking. This salad comes together quickly and easily, leaving you more time to actually enjoy summer.
- A Burst of Fresh Flavors: Every bite is a symphony of crisp vegetables, tender shrimp, and a vibrant, nutty sesame dressing that you’ll want to put on everything.
- Perfect for Any Occasion: Whether it’s a casual weeknight dinner, a potluck with friends, or a sophisticated picnic, this salad always makes an impression.
- Healthy & Satisfying: Packed with lean protein, fresh produce, and wholesome noodles, it’s a meal that feels indulgent but keeps you feeling great.
- Meal Prep Friendly: Make a big batch and enjoy delicious, ready-to-eat lunches throughout the week!
How to Make Cold Sesame Noodle Shrimp Salad
This is where the magic happens! Follow these simple steps to create a truly unforgettable dish.
Ingredients of Cold Sesame Noodle Shrimp Salad
- For the Noodles & Shrimp:
- 8 oz dried spaghetti or preferred Asian noodles (rice vermicelli, soba, lo mein)
- 1 lb large shrimp, peeled and deveined (fresh or frozen)
- 1 tbsp sesame oil (for cooking shrimp)
- 1 tsp salt
- ½ tsp black pepper
- For the Vegetables:
- 1 large cucumber, thinly sliced or julienned
- 2 carrots, julienned
- 1 red bell pepper, thinly sliced
- ½ cup chopped green onions (scallions)
- ¼ cup chopped fresh cilantro (optional, but highly recommended!)
- For the Sesame Dressing:
- ¼ cup tahini (sesame paste)
- 3 tbsp soy sauce (low sodium preferred)
- 2 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tbsp grated fresh ginger
- 1 clove garlic, minced
- 1 tbsp sesame oil
- 1-2 tbsp water (to thin, as needed)
- 1 tsp sriracha or chili garlic sauce (optional, for a kick!)
- For Garnish:
- Toasted sesame seeds
- Extra chopped green onions or cilantro
Directions of Cold Sesame Noodle Shrimp Salad
- Cook the Noodles: Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions until al dente. Drain well and rinse with cold water to stop cooking and prevent sticking. Toss with a tiny drizzle of sesame oil and set aside.
- Cook the Shrimp: While noodles are cooking, pat the shrimp dry. Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add shrimp, salt, and pepper. Cook for 2-3 minutes per side, or until pink and opaque. Remove from heat and let cool slightly.
- Prepare the Dressing: In a medium bowl, whisk together tahini, soy sauce, rice vinegar, honey/maple syrup, ginger, garlic, and sesame oil. If the dressing is too thick, add water 1 tablespoon at a time until it reaches a pourable consistency. Taste and adjust seasonings (add sriracha if desired).
- Assemble the Salad: In a large mixing bowl, combine the cooled noodles, cooked shrimp, cucumber, carrots, red bell pepper, green onions, and cilantro (if using).
- Dress and Serve: Pour the prepared sesame dressing over the salad ingredients. Toss gently to ensure everything is evenly coated.
- Chill (Recommended): For best results and to allow flavors to meld, cover and refrigerate the Cold Sesame Noodle Shrimp Salad for at least 30 minutes before serving.
- Garnish and Enjoy: Serve chilled, garnished with toasted sesame seeds and extra green onions or cilantro.
How to Serve Cold Sesame Noodle Shrimp Salad
This Cold Sesame Noodle Shrimp Salad is a star on its own, but here are a few ways to elevate your meal:
- Light Lunch or Dinner: Serve it as is for a refreshing and complete meal.
- Potluck Favorite: It’s travel-friendly and holds up beautifully, making it perfect for sharing.
- Side Dish: Pair it with grilled chicken or fish for an extra protein boost.
- Lettuce Wraps: Spoon the salad into crisp lettuce cups for a fun, hands-on appetizer.
- Picnic Perfection: Pack it in an insulated container for a delightful outdoor meal.
How to Store Cold Sesame Noodle Shrimp Salad
Store any leftover Cold Sesame Noodle Shrimp Salad in an airtight container in the refrigerator for up to 3-4 days. We do not recommend freezing this specific salad, as the noodles and vegetables may become mushy upon thawing.
Tips to Make Cold Sesame Noodle Shrimp Salad
- Noodle Choice: While spaghetti works great, feel free to experiment with your favorite Asian noodles!
- Shrimp Prep: Ensure you pat shrimp dry to get a nice sear. Overcooking will make them tough, so watch closely!
- Dressing Consistency: Adjust the water in the dressing to your liking – some prefer a thicker, coating dressing, while others like it thinner.
- Vegetable Variety: Do not hesitate to add other crunchy vegetables like snow peas, edamame, or thinly sliced red cabbage.
Variation
- Protein Alternatives: Not a fan of shrimp? This salad is equally delicious with shredded chicken, pan-fried tofu, or even edamame for a vegetarian option.
- Spice Level: Adjust the sriracha or chili garlic sauce in the dressing to suit your palate.
- Nut-Free Option: If you have a sesame allergy, sunflower seed butter can be a decent substitute for tahini, though the flavor profile will differ.
- Maximize Flavor: Allowing the salad to chill for at least 30 minutes (or even a few hours!) really lets the dressing penetrate the noodles and vegetables, enhancing the overall taste of this Cold Sesame Noodle Shrimp Salad.
- Freshness is Key: Use the freshest vegetables you can find for the best texture and flavor.
FAQs
Q1: Can I make the Cold Sesame Noodle Shrimp Salad ahead of time?
A1: Absolutely! This salad is fantastic for meal prep. You can prepare all components and assemble it up to 2-3 days in advance. The flavors often meld even better after chilling, making it a perfect make-ahead option.
Q2: Are there any substitutions for tahini in the sesame dressing for this Cold Sesame Noodle Shrimp Salad?
A2: While tahini provides a unique, authentic flavor to the dressing, if you need a substitute due to allergy or availability, smooth peanut butter or almond butter can be used, though it will alter the overall taste. For a nut-free option, sunflower seed butter could work, but be prepared for a different flavor profile for your Cold Sesame Noodle Shrimp Salad.
Q3: Can I use pre-cooked shrimp for this recipe?
A3: Yes, you can definitely use pre-cooked shrimp to save time! If using pre-cooked shrimp for your Cold Sesame Noodle Shrimp Salad, skip the skillet step and simply toss them with the dressing and other ingredients. You might want to briefly warm them to take the chill off, but it is not essential.
Zesty Cold Sesame Noodle Shrimp Salad
Equipment
- Large Pot
- Large Skillet
- Medium Bowl
- Large Mixing Bowl
Ingredients
For the Noodles & Shrimp
- 8 oz dried spaghetti
- 1 lb large shrimp, peeled and deveined
- 1 tbsp sesame oil (for cooking shrimp)
- 1 tsp salt
- ½ tsp black pepper
For the Vegetables
- 1 large cucumber, thinly sliced or julienned
- 2 carrots, julienned
- 1 red bell pepper, thinly sliced
- ½ cup chopped green onions (scallions)
- ¼ cup chopped fresh cilantro (optional)
For the Sesame Dressing
- ¼ cup tahini (sesame paste)
- 3 tbsp soy sauce (low sodium preferred)
- 2 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tbsp grated fresh ginger
- 1 clove garlic, minced
- 1 tbsp sesame oil
- 1-2 tbsp water (to thin, as needed)
- 1 tsp sriracha or chili garlic sauce (optional)
For Garnish
- Toasted sesame seeds
- Extra chopped green onions or cilantro
Instructions
Cooking
- Cook spaghetti in salted boiling water until al dente, then drain, rinse with cold water, and toss with a drizzle of sesame oil.
- Pat shrimp dry, then cook in a skillet with sesame oil, salt, and pepper for 2-3 minutes per side until opaque; let cool slightly.
Dressing
- Whisk together tahini, soy sauce, rice vinegar, honey, ginger, garlic, and sesame oil in a bowl, thinning with water as needed, then taste and adjust seasoning.
Assembly
- Combine cooled noodles, shrimp, cucumber, carrots, bell pepper, green onions, and cilantro in a large mixing bowl.
- Pour the sesame dressing over the salad ingredients and toss gently to coat everything evenly.
- For optimal flavor, cover and refrigerate the salad for at least 30 minutes before serving.
- Serve chilled, garnished with toasted sesame seeds and extra green onions or cilantro.