Roasted Shrimp and Corn Noodle Salad

By: Stephanie Izard

Roasted Shrimp and Corn Noodle Salad
cuisine icon Course
Lunch
cuisine icon Keywords
4 servings, as needed, cilantro torn, cook 3 min, curated, ears of corn cut into 4 pieces, featured, fish, fish sauce, fresh basil leaves torn, goji berries candied, head gem lettuce rinsed, juice of 2 limes, large shrimp tails in tact, lunch, mint leaves, noodles, olive oil, prep 20 min, rice noodles cooked, rice wine vinegar, salad, serrano pepper chopped, shellfish, strawberries, this little goat went to thailand spice, vegetable dish

prep icon Prep Time
20 min
cook icon Cook Time
3 min

serving icon Servings
4 Servings
Ingredients
  • 455 g large shrimp tails in tact
  • 2 tbsp olive oil
  • 2 ears of corn cut into 4 pieces
  • 1/2 tsp Goji berries candied
  • Salt as needed
  • 2 tbsp fish sauce
  • Juice of 2 limes
  • 60 ml rice wine vinegar
  • 1 tsp serrano pepper chopped
  • 530 g rice noodles cooked
  • 180 g strawberries
  • 20 g fresh basil leaves torn
  • 7 g mint leaves
  • 7 g cilantro torn
  • 1/2 tsp This little goat went to thailand spice
  • 1 head Gem lettuce rinsed
Instructions
  • For the Shrimp and Corn: Put the shrimp in a medium bowl and drizzle with small amount of oil to coat each piece
  • Season the shrimp with salt, and sprinkle 1/2 tsp of This Little Goat went to Thailand over top, making sure to season evenly.
  • Toss corn discs in a clean bowl with 1/2 tsp This little goat went to Thailand. 1/2 tsp of salt and just enough oil to coat
  • On the Vortex, select Air Fry and set it to 400°F for 3 Minutes. Press Start
  • Once preheated, the unit will beep and read Add food.
  • Place the shrimp on one side of the basket and the corn on the other side to cook.
  • Close the tray and cook for 3 Minutes, turning halfway when the unit beeps and reads Turn Food.
  • Remove when finished and set aside to combine with the remaining ingredients.
  • In a small bowl, make your vinaigrette by whisking together the fish sauce, olive oil, rice wine vinegar, lime juice, serrano peppers (optional) and seasoning to taste with salt.
  • Cook the rice noodles as directed on the package and rinse them under cool water.
  • Cut them with scissors so they are not quite as long and toss them in a large bowl with 1/3 of the vinaigrette and salad greens.
  • In another large bowl, add the shrimp, corn, strawberries, salt to taste, and the rest of the vinaigrette.
  • In a large serving bowl, stack the ingredients, starting with half of the noodle salad, then corn and shrimp mixture, and continue until all ingredients are in the bowl.
  • Garnish with a generous amount of fresh herbs. This makes a fun street food style salad!
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