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+ servings

Spicy Basil and Grilled Shrimp Salad

This is a cool and refreshing summer salad topped with plump grilled shrimp and just a tiny bit of spice. It's the perfect balance of flavors!
Prep Time: 30 minutes
Cook Time: 20 minutes
Marinating Time:: 30 minutes
Total Time: 1 hour 20 minutes
Course: Main Course, Salad, Entree
Cuisine: Healthy!
Diet: Gluten Free
Keyword: Gluten-free, Vegan option, quick, easy, salad, shrimp, basil, grilling, summertime recipes, healthy recipes, seafood
Servings: 4 people
Calories: 390kcal
Author: LM


  • Grill


  • 1 lb. shrimp peeled and deveined with heads removed
  • 1 cup snow peas
  • 8 oz. glass noodles *also known as cellophane or bean thread noodles
  • 1 cup basil
  • 1 tsp. sesame oil
  • 1 tbsp. soy sauce

For the shrimp marinade:

  • 1/4 cup soy sauce
  • 1 tbsp. brown sugar packed
  • 1 tbsp. sesame oil
  • 2 tbsp. lime juice
  • 1 Fresno pepper finely chopped
  • 2 cloves garlic finely minced
  • 2 tsp. ginger finely minced

Optional garnishes:

  • sesame seeds
  • sriracha sauce or other chili garlic sauces
  • mirin


To prepare the vegetable and noodle base:

  • Bring a medium-sized pot of water just barely to a boil and then off the heat.
  • Add the dried cellophane noodles to the water and make sure that they are completely submerged.
  • Let them soak, checking the texture every 5 minutes or so until they become al dente.
  • Drain them in a colander and rinse briefly with cold water to stop their cooking.
  • In the meantime, heat a large skillet or wok and 1 tsp. of the sesame oil over medium-high heat.
  • Once the oil is shimmering, add the snow peas and soy sauce, and toss to fully coat the peas in soy sauce and oil.
  • Cook until the green of the snow peas becomes more vibrant and they become slightly more tender.
  • Add the drained and rinsed noodles to the skillet, tossing to separate and evenly distribute them. Add more oil if noodles begin sticking to the bottom of the pan.
  • Cook until the noodles are just beginning to brown and they have absorbed the soy sauce and oil. Remove immediately from the heat and place them in a large bowl in the refrigerator until they have completely cooled. You can make this part of the recipe several hours to a day before grilling the shrimp.
  • Once the salad has completely cooled, add the basil and stir to make sure it's thoroughly incorporated into the noodles and peas.

Marinate the shrimp:

  • To a small bowl, add brown sugar, soy sauce, sesame oil, garlic, ginger, Fresno peppers, and lime juice, then whisk to combine.
  • Add the shrimp and marinade to a large freezer bag. Seal it and then shake it or massage it to coat the shrimp in the marinade.
  • Place the bag flat in the refrigerator for 30 minutes to an hour.

Grill the shrimp:

  • Once the shrimp has finished marinating, place them on skewers in even portions.
  • Grill over medium-high heat for 5-7 minutes total, flipping once halfway through the cooking time. You'll know the shrimp are fully cooked when they become firm, opaque, and pink.

To serve:

  • Evenly divide the noodle salad between desired number of serving bowls and top those with 4-6 shrimp.
  • Garnish with sesame seeds. You can also add sriracha or any other chili garlic sauce. If you don't like spicy foods, mirin (sweet Japanese rice wine) also makes a lovely condiment.


To make this recipe vegan, simply cube some fresh tofu, marinate exactly as I've described the shrimp above, place the tofu cubes on skewers, and grill them for 10-15 minutes over high heat. Flip once halfway through the cooking time to ensure even cooking. Enjoy!


Calories: 390kcal | Carbohydrates: 55g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 450mg | Potassium: 198mg | Fiber: 1g | Sugar: 3g | Vitamin A: 621IU | Vitamin C: 27mg | Calcium: 205mg | Iron: 5mg
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