Lime Shrimp Rice Noodles

Name: Lime Shrimp Rice Noodles
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: Southeast Asian
Ingredients: 260 g Peeled raw shrimp; 150 g Dry rice noodles; 180 g White cabbage; 25 ml Lime juice; 20 ml Soy sauce; 20 ml Olive oil; 25 g Roasted unsalted peanuts

Lime and chopped peanuts finish rice noodles with shrimp and softened cabbage. It is a dinner where preparation makes the final pan stage simpler: shred the cabbage, drain the noodles and dry the thawed shrimp first. Add the peanuts at serving for crunch. They are a listed allergen-bearing ingredient, not an optional detail to ignore when choosing the dish.

Thin rice noodles with cooked shrimp, red pepper strips and green herbs on a plate. — Representative photograph · Rice Noodles with Shrimps by Nadin Sh · Source · Pexels License. Full frame resized without enlargement, compressed as WebP; same-photograph responsive derivatives supplied. Representative shrimp and rice noodles. The photographed dish uses red pepper and herbs rather than the recipe cabbage, and the peanut garnish is not pictured. Sauce proportions are not established by the photograph. Not a photograph of a PANTRISORA kitchen trial.

Southeast Asian · Preparation time: 15 min · Cook time: 12 min · Total time: 27 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

260 g Peeled raw shrimp
150 g Dry rice noodles
180 g White cabbage
25 ml Lime juice
20 ml Soy sauce
20 ml Olive oil
25 g Roasted unsalted peanuts

Allergens listed for these ingredients · Crustaceans, Soy, Wheat, Peanut. Check package labels.

Step-by-Step Instructions

Cook noodles according to their packet and drain. Shred cabbage and pat thawed shrimp dry.
Cook shrimp in oil until pearly and opaque throughout, then add cabbage and toss until softened.
Add noodles, soy sauce and lime juice and toss until hot. Scatter chopped peanuts over the portions.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, mixing bowl, sieve or colander, skillet, saucepan or pot sized for the ingredients, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

The 25 g peanuts may be omitted if a crunchy topping is not wanted. The sauce does not rely on them for binding, but check soy sauce and all package allergens independently.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.