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Home > Recipes > Shrimp Mango Noodle Salad in a Jar Recipe
Author:

Kevin Curry

Shrimp Mango Noodle Salad in a Jar Recipe

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Shrimp Mango Noodle Salad in a Jar Recipe

Ingredients

3 Servings
Serving Size:384g
* Optional Substitution Note
  • Sauce
    • 2 tablespoons nut butter (cashew, almond or peanut)
    • 4 tablespoons white miso paste
      • substitute: low sodium tamari or soy sauce
    • 2 tablespoons avocado oil (or another neutral flavored oil)
    • 1/2 tablespoon maple syrup or agave (or add more to your desired liking)
    • juice from 1/2 lime (or more to taste)
    • 4 tablespoons warm or room temp water
    • 1 tablespoon white vinegar
    • low sodium soy sauce to taste (optional)
  • Salad
    • 3oz uncooked rice noodles
    • 3 cups finely shredded (red) cabbage
    • 1 1/2 cups sugar snap peas
    • 1 large red bell pepper, diced
    • 1 large mango (about 3/4 cup), diced
  • 1lb raw jumbo shrimp, peeled and deveined
    • Plant swap: chickpeas or sauteed portobello (or shiitake) mushrooms
  • 1 teaspoon cracked pepper

Utensils

  • 32oz (or 750 – 825ml) jar – I highly recommend using a wide mouth jar.

Steps

Step 1

Whisk  together the ingredients for the sauce and set aside.

Note: I recommend using warm water to make the sauce because it will make mixing the nut butter much easier.

Cook noodles according to the instructions provided on the package, drain and set aside.  If you do not have any instructions and need help, just bring a pot of water to a boil and add the noodles.  Rice noodles cook pretty quickly so they should be soft and ready to enjoy in 3 – 5 minutes.

Step 2

Set a nonstick skillet on medium high heat. Once hot, spray with oil then add the shrimp.  Sprinkle fresh cracked pepper on the shrimp as it cooks.  Cook for about 6 – 8 minutes OR until the shrimp is plump and cooked through.  Set aside on a plate to cool down.

Step 3

In 3 large jars, evenly divide the sauce among the jars.  Then top with noodles, cabbage, sugar snap peas, bell pepper, mango and shrimp.  Store in the fridge for 3 – 4 days.

Shrimp Mango Noodle Salad in a Jar Recipe

Step 4

When ready to eat, set the jar on the counter for 10 minutes in case the dressing has become too thick.  Then flip the jar upside down and vigorously shake the jar to disperse the sauce throughout.  Unscrew the top and either pour the contents into a bowl/plate, or just eat straight from the jar.
Shrimp Mango Noodle Salad in a Jar Recipe

NOTE: if you are doing this for meal prep, store the sauce in a separate container if you are not eating right away.  Otherwise, the noodles will expand in the sauce and become mushy.  THANK YOU to all those who tried the recipe and reported this back!

Shrimp Mango Noodle Salad in a Jar Recipe

Kevin Curry

Shrimp Mango Noodle Salad in a Jar Recipe

Prep 10min
Cook 10min
Total 20min

Category Dairy Free
# of servings3
Calories 500
  • Sauce
    • 2 tablespoons nut butter (cashew, almond or peanut)
    • 4 tablespoons white miso paste
      • substitute: low sodium tamari or soy sauce
    • 2 tablespoons avocado oil (or another neutral flavored oil)
    • 1/2 tablespoon maple syrup or agave (or add more to your desired liking)
    • juice from 1/2 lime (or more to taste)
    • 4 tablespoons warm or room temp water
    • 1 tablespoon white vinegar
    • low sodium soy sauce to taste (optional)
  • Salad
    • 3oz uncooked rice noodles
    • 3 cups finely shredded (red) cabbage
    • 1 1/2 cups sugar snap peas
    • 1 large red bell pepper, diced
    • 1 large mango (about 3/4 cup), diced
  • 1lb raw jumbo shrimp, peeled and deveined
    • Plant swap: chickpeas or sauteed portobello (or shiitake) mushrooms
  • 1 teaspoon cracked pepper

Utensils

  • 32oz (or 750 – 825ml) jar – I highly recommend using a wide mouth jar.

  1. Whisk  together the ingredients for the sauce and set aside.

    Note: I recommend using warm water to make the sauce because it will make mixing the nut butter much easier.

    Cook noodles according to the instructions provided on the package, drain and set aside.  If you do not have any instructions and need help, just bring a pot of water to a boil and add the noodles.  Rice noodles cook pretty quickly so they should be soft and ready to enjoy in 3 – 5 minutes.

  2. Set a nonstick skillet on medium high heat. Once hot, spray with oil then add the shrimp.  Sprinkle fresh cracked pepper on the shrimp as it cooks.  Cook for about 6 – 8 minutes OR until the shrimp is plump and cooked through.  Set aside on a plate to cool down.

  3. In 3 large jars, evenly divide the sauce among the jars.  Then top with noodles, cabbage, sugar snap peas, bell pepper, mango and shrimp.  Store in the fridge for 3 – 4 days.

    Shrimp Mango Noodle Salad in a Jar Recipe

  4. When ready to eat, set the jar on the counter for 10 minutes in case the dressing has become too thick.  Then flip the jar upside down and vigorously shake the jar to disperse the sauce throughout.  Unscrew the top and either pour the contents into a bowl/plate, or just eat straight from the jar.
    Shrimp Mango Noodle Salad in a Jar Recipe

    NOTE: if you are doing this for meal prep, store the sauce in a separate container if you are not eating right away.  Otherwise, the noodles will expand in the sauce and become mushy.  THANK YOU to all those who tried the recipe and reported this back!

Nutrition per serving

Calories500cal
Protein39g
Fats17g
Carbs50g
Sodium1170mg
Fiber4g
Sugar19g
4.5
(Based on 2 reviews)

Reviews

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  1. Jun 02 2023

    Delicious! The sauce was awesome and everything combined well. We did sub lightly steamed / stir fried broccoli florets for the sugar snap peas, but otherwise followed the recipe.

  2. Feb 05 2024

    I enjoy this dish, but storing it the way you did in the video causes my noodles to disolve in the sauce.

    1. ah ok! that makes sense since the sauce causes the noodles to expand. I recommend keeping them separate and I will make note as well. thanks!

Details

Prep 10min
Cook 10min
Total 20min
# of servings3
Serving Size:384g

Nutrition per serving

Calories500cal
Protein39g
Fats17g
Carbs50g
Sodium1170mg
Fiber4g
Sugar19g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!