Summer Eats: Soba Salad with Shrimp

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Summer is officially in full swing and we’re all about super fresh recipes that don’t require a ton of heat to whip up. Our latest obsession is this veggie-loaded soba salad, courtesy our friends at Honeysuckle. It’s a colorful way to get your greens and will fill you up without weighing you down. This version uses shrimp, but feel free to swap with your protein of choice!

Summer Eats: Soba Salad with Shrimp

Summer Eats: Soba Salad with Shrimp

Serves 4


1 pound shrimp (deveined, peeled)
2 tablespoon soy sauce
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon lime juice
2 teaspoon minced ginger
3 cloves minced garlic


2 bundles soba noodles
1 champagne mango, peeled & sliced
1 red bell pepper, thinly sliced
3 leaves dino kale, chopped
1 cup chopped purple cabbage
2 stalks green onions, chopped
½ cup chopped Cilantro

Salad Dressing

¼ cup lime juice
2 tablespoon soy sauce
1 tablespoon honey
2 teaspoon minced ginger
¼ teaspoon sesame oil
2 tablespoon olive oil
Salt and pepper to taste


  1. Mix together shrimp marinade ingredients and marinate for 15 minutes.
  2. Combine salad dressing ingredients and set aside.
  3. Boil soba noodles. Cook 4 minutes then drain and cool.
  4. In a cast iron pan, fry shrimp in olive oil for 3 minutes. Flip, then finish cooking for 1 minute.
  5. Toss together salad ingredients, saving the mangos for last to avoid bruising.
  6. Add shrimp and garnish with more sliced mango.

~ Dzung Lewis of Honeysuckle

Honeysuckle is a food and lifestyle YouTube channel that showcases personal style expressed through food, beauty tips, and home entertaining ideas. Make sure to also follow on Instagram!

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