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Tiger Shrimp and Glass Noodle Salad

Tiger Shrimp and Glass Noodle Salad

Tiger Shrimp and Glass Noodle Salad - In this recipe from Gordon Ramsay, made using a Philips Airfryer to cook tiger shrimp, a mixture of vegetables and fresh herbs adds bright color and fresh flavor to a main course salad. It’s worth seeking out piment d’Espelette for its complex flavor and subtle heat, but hot paprika can be substituted if you like. You can also substitute rice noodles for the glass noodles (also called cellophane noodles), which are available at most Asian markets.
Course Dinner
Prep Time 30 minutes
Cook Time 4 minutes
Total Time 34 minutes
Servings 6 servings
Author Barry C. Parsons


  • 2 Tbs . piment d’Espelette I used hot paprika instead as is mentioned in the notes for this recipe
  • 1/4 cup plus 2 Tbs. extra-virgin olive oil 2 fl. oz./60 ml
  • 18 large tiger shrimp deveined and butterflied, tails intact
  • Grated zest of 1 lemon
  • Grated zest of 1 lime
  • Salt and freshly ground pepper
  • 1/2 lb . glass noodles prepared according to the package instructions, drained and chilled (i used rice vermicelli noodles), 250 g
  • 1 English cucumber peeled, seeded and sliced on the diagonal
  • 4 baby yellow bell peppers seeded and thinly sliced
  • 4 baby red bell peppers seeded and thinly sliced
  • 1 carrot peeled and julienned
  • 2 green onions white and light green portions, thinly sliced on the diagonal
  • 2 cups peeled seeded and julienned green papaya (about 1 small papaya)
  • 1/2 cup fresh mint leaves 1/2 oz./15 g
  • 1/2 cup fresh cilantro leaves plus chopped fresh cilantro for garnish, 1/2 oz./15 g
  • 1/4 cup roasted peanuts chopped, 1 1/2 oz./45 g
  • 2 Tbs . julienned fresh basil leaves

For the dressing:

  • Juice of 2 lemons
  • 1/2 cup soy sauce 8 fl. oz./250 ml
  • 2 Tbs . plus 2 tsp. honey
  • 2- inch piece of fresh ginger peeled and finely grated, 5-cm
  • 4 green onions white and light green portions, thinly sliced
  • 1 Tbs . sweet chili sauce
  • 1 cup grapeseed oil 8 fl. oz./250 ml


  1. Preheat a Philips Airfryer to 390°F (200°C).
  2. In a small bowl, stir together the piment d’Espelette and the 2 Tbs. olive oil. Arrange the shrimp on a baking sheet and brush with the piment d’Espelette mixture. Sprinkle the shrimp with the lemon and lime zests and season with salt and pepper.
  3. Place 6 shrimp in the fry basket, cut side down, and insert into the air fryer. Cook for 4 minutes. Transfer to a baking sheet to cool. Repeat with the remaining shrimp.
  4. While the shrimp is cooking, make the dressing. In a bowl, whisk together the lemon juice, soy sauce, honey, ginger, green onion and chili sauce. Slowly whisk in the oil until emulsified.
  5. To assemble the salad, in a large bowl, toss the glass noodles, cucumber, bell peppers, carrot, green onions, papaya, mint and cilantro to combine. Add the vinaigrette to taste and toss to combine. Taste and adjust the seasoning if necessary.
  6. Divide the salad among 6 plates. Place 3 shrimp on top of each serving. Garnish with the peanuts and basil and serve immediately. Serves 6.
  7. Recipe courtesy of Gordon Ramsay for Philips Airfryer