Last Updated on November 9, 2024 by Arif Chowdhury
Look, I get it. You’re probably thinking, “Oh great, another ‘healthy’ recipe that’ll leave me hunting through the pantry an hour later.”
But hold that thought!
This zesty ginger-lime shrimp noodle salad is about to become your new obsession. And the best part? It actually keeps you satisfied (for real though).
Why This Recipe Is Your Weight Loss Secret Weapon
Fun fact: A study published in the International Journal of Obesity found that people who included seafood in their weight loss diet lost an average of 2.2 pounds more over four weeks compared to those who didn’t. But let’s be honest – nobody wants to eat bland, boring seafood.
That’s where this vibrant cold noodle salad comes in. It’s packed with lean protein from the shrimp (roughly 24 grams per serving!), and the fiber-rich veggies help keep you full longer.
Plus, ginger has been shown to boost metabolism – according to research in the Journal of Nutritional Science and Vitaminology, consuming ginger can increase caloric burn by up to 43 calories per day.
Ingredients You’ll Need
For the Salad:
- 8 oz rice noodles (or swap for zucchini noodles to cut carbs)
- 1 lb large shrimp, peeled and deveined
- 2 carrots, julienned
- 1 red bell pepper, thinly sliced
- 1 cucumber, spiralized or julienned
- 2 cups red cabbage, shredded
- 1 cup edamame, shelled
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro
- 1/4 cup chopped peanuts
For the Ginger-Lime Dressing:
- 3 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 2 tablespoons freshly grated ginger
- 1 clove garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon sriracha (optional, but recommended!)
Let’s Get Cooking!
- Cook those noodles according to the package instructions, but here’s the trick – cook them about a minute less than suggested. Nobody likes mushy noodles! Rinse under cold water and set aside.
- Now for the shrimp: Heat a non-stick pan over medium-high heat. Season shrimp with a pinch of salt and pepper. Cook for 2-3 minutes per side until they’re pink and slightly curled (you know, like a little shrimp smile). Let them cool while you prep everything else.
- For the dressing (this is where the magic happens): Whisk together all those dressing ingredients in a bowl. Taste it – if it needs more of anything, go for it! This is your show.
- Assembly time! In a large bowl, toss the cooled noodles with all those gorgeous vegetables. Add the cooled shrimp and herbs.
- Pour that zingy dressing over everything and toss like you mean it. Top with those crunchy peanuts.
Pro Tips for Perfect Results
- Prep all your veggies before cooking the shrimp – trust me, it makes life easier
- Want it spicier? Add some thinly sliced Thai chilies
- Make extra dressing – you’ll want to put it on everything
- If meal prepping, keep the dressing separate until ready to eat
Storage and Make-Ahead Tips
This salad actually gets better after hanging out in the fridge for a few hours! It’ll keep for up to 3 days, but let’s be real – it never lasts that long in my house. Just store the peanuts separately to keep their crunch.
The Bottom Line
Listen, I’ve tried a lot of “healthy” recipes that left me wondering if I could order pizza without anyone noticing. This isn’t one of those recipes. It’s fresh, it’s filling, and it’s got that perfect balance of flavors that’ll make you forget you’re eating something good for you.
Plus, with only 385 calories per serving and a whopping 22 grams of protein, it’s basically a weight loss superhero in a bowl.
But honestly?
You won’t even be thinking about the numbers when you’re too busy planning when you can make it again.