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Szechuan Shrimp Salad Recipe

Szechuan Shrimp Salad Recipe

This dish is a real crowd pleaser and surprisingly healthy for as yummy as it is! It also keeps well for several days in the refrigerator. Packed with veggies, flavor and color, this recipe is sure to be a family favorite. —Tish Stevenson, Grand Rapids, Michigan
TOTAL TIME: Prep/Total Time: 25 min. YIELD:8 servings


  • 10 ounces uncooked thin spaghetti
  • 1/3 cup canola oil
  • 1/3 cup honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon minced fresh gingerroot
  • 1/2 teaspoon crushed red pepper flakes
  • 1 pound cooked medium shrimp, peeled and deveined
  • 1 package (10 ounces) julienned carrots
  • 2 cups fresh sugar snap peas
  • 1 large sweet red pepper, sliced
  • 1/2 cup sliced green onions
  • 3 tablespoons minced fresh cilantro
  • 3/4 cup coarsely chopped dry roasted peanuts


  • 1. Cook spaghetti according to package directions. Meanwhile, in a small bowl, whisk the canola oil, honey, vinegar, sesame oil, soy sauce, ginger and pepper flakes; set aside.
  • 2. Drain spaghetti; rinse in cold water. Place in a large bowl. Add the shrimp, carrots, peas, red pepper, onions and cilantro. Drizzle with dressing; toss to coat. Sprinkle with peanuts. Chill until serving. Yield: 8 servings.

Nutritional Facts

1-1/2 cup: 462 calories, 21g fat (2g saturated fat), 86mg cholesterol, 455mg sodium, 49g carbohydrate (17g sugars, 5g fiber), 22g protein.

Reviews for Szechuan Shrimp Salad

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JanisMJakino User ID: 7707771 225209
Reviewed Apr. 21, 2015

"I served this as a warm salad without cooling the noodles. I didn't have sesame oil and used coconut oil instead. I also cut the recipe in half as we are only a family of three and there was enough for a lunchbox the next day even after my boys had seconds. This one will stay in my recipe box as a new favorite!"

parksville User ID: 1598935 181949
Reviewed Aug. 10, 2013

"Made this w/ whole wheat spaghetti...awful! Made it again w/ instant stir-fry noodles...loved it! Did not rinse the noodles in cold water (will ball together), just drained the water and mixed in some sauce to marinate the noodles while hot. Spread them out w/ a fork on a large piece of parchment on the counter to cool (not long), then added the veggies, more dressing and to the fridge for a few hours. Served w/ lime wedges....yum, yum!"

kgauderman User ID: 1482856 122282
Reviewed Jul. 2, 2012

"This has become a favorite at our house. *Note: If making it ahead, do not add shrimp until you are ready to serve...shrimp added a day in advance will become soggy. *

Whenever I serve it for friends/family, I get requests to share the recipe. I add a bit more vinegar, ginger and red pepper than the recipe calls, depending my mood and the palates of the others eating the salad. I also serve it w/ wedges of lime-this adds a lovely flavor to the salad.
This dressing is delicious w/ similar ingredients served w/ Napa cabbage, edamame, etc. for a pasta-less salad."

ranie User ID: 2848396 112139
Reviewed Apr. 22, 2012

"Awesome salad. My hubby took the leftovers to work for his lunch the next day and the guys wanted to buy his lunch it smelled so good."

ritchieranch User ID: 6555718 143748
Reviewed Mar. 3, 2012

"This is fantastic! Loved the fresh flavors of the ginger root and cilantro. My husband and I both loved it. Our kids are not picky eaters, but this was a little too mature for them."

Catherine11 User ID: 5219686 210646
Reviewed Mar. 8, 2011

"I've made this several times and we love it! I dont put much carrot in--and instead of the red peper flakes I add a chopped jalepeno pepper"

dnw User ID: 5090974 163106
Reviewed Jul. 28, 2010

"My husband and picky 2 1/2 year old both loved this recipe. I've made it several times, and it's still a big hit."

browneyedsusan01 User ID: 3831432 210645
Reviewed Apr. 23, 2010

"This recipe is amazing! It is definately enough for 8 people and then some. The variety of flavors are evident in each bite making the dish very enjoyable. I took the leftovers in to work and everyone begged for the recipe. Nice for a summer picnic."

NancyCox User ID: 3335593 98672
Reviewed Mar. 11, 2010

"This recipe was very good - I used whole wheat pasta - I think this recipe would also be good with chicken"

maggieaw User ID: 4163584 183358
Reviewed Mar. 10, 2010

"Made it, ate it loved it!

I served it hot- delicious!"

mikotafamily User ID: 816202 104736
Reviewed Jun. 27, 2009

"I used grated carrots to reduce the cost. Have made it 3 times and it has been requested for large fund raisers in our small community. It's a hit.D.Mikota"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.