1/4 cup, plus 2 Tablespoons Pompeian Smooth Extra Virgin Olive Oil, divided

1/4 cup lime juice

1 Tablespoon fish sauce

2 teaspoons honey

2 teaspoons minced fresh garlic

1 1/2 teaspoons freshly grated ginger

12 ounces peeled and deveined raw shrimp

8 ounces glass noodles (sub rice vermicelli or Pad Thai noodles)

1 cup fresh sliced mango

1/3 cup finely chopped roasted peanuts

Optional: fresh mint leaves


  1. In a medium bowl or glass measuring cup, combine 1/4 cup of the Pompeian Smooth Extra Virgin Olive Oil, lime juice, fish sauce, honey, garlic, and ginger; stir with a whisk to combine. Let the dressing stand for at least 10 minutes while you prepare the remainder of recipe.
  2. Heat remaining 2 Tablespoons of Pompeian Smooth Extra Virgin Olive Oil in a large skillet over medium-high heat. Season shrimp with salt, if desired, and add to hot skillet. Cook 2-3 minutes per side, or until the shrimp turns opaque. Transfer to a plate.
  3. Cook noodles according to package directions. Drain and transfer noodles to a large bowl. Pour about 2/3 of the dressing over noodles and gently toss to combine.
  4. Divide noodles evenly between each of the four bowls. Place shrimp overtop and garnish with sliced mango, chopped peanuts and fresh mint leaves, if desired.
  5. Drizzle remaining dressing evenly over each bowl and serve immediately.