Vietnamese-style shrimp salad
Discover the fresh and zesty flavors of our Vietnamese-style shrimp salad. Featuring succulent shrimp, crisp mixed greens, fragrant coriander, and mint, all tossed with a tangy dressing made of vinegar, fish sauce, and a hint of chili heat. This refreshing and vibrant salad is perfect for a light lunch or a stunning dinner starter. Simple, healthy, and absolutely delicious!
- 19 Feb 2025
- Cook time 1 min
- Prep time 20 min
- 4 Servings
- 12 Ingredients
Vietnamese-style shrimp salad is a vibrant and refreshing dish that combines succulent shrimp with fresh vegetables and aromatic herbs. It's a perfect blend of flavors and textures, making it an ideal choice for a light lunch or a starter for dinner. This salad is not only delicious but also packed with nutrients, bringing together the sweetness from shrimp, the crunch from veggies, and the zing from herbs and spices.
Ingredients:
Instructions:
- Bring a pot of salted water to a boil.
- Add the shrimp and cook for 2-3 minutes, or until the shrimp turn pink and are cooked through.
- Drain the shrimp and immediately transfer them to an ice bath to stop the cooking process.
- Once cooled, drain the shrimp from the ice bath and set aside.
- In a large mixing bowl, combine the mixed greens, julienned carrot, thinly sliced onion, chopped coriander leaves, and chopped spearmint.
- In a small bowl, mix together the sugar, vinegar, fish sauce, water, minced garlic, and sliced red hot chili peppers until the sugar is fully dissolved.
- Add the cooked and cooled shrimp to the bowl with the mixed greens and vegetables.
- Pour the dressing over the salad and gently toss everything together until well combined.
- Transfer the salad to a serving platter or individual plates.
- Garnish with additional coriander or mint leaves if desired.
- Serve immediately and enjoy!
Tips:
- To ensure the shrimp are tender and juicy, avoid overcooking them. Cook just until they turn pink and opaque.
- For added freshness, chill the salad ingredients in the refrigerator before assembling the salad.
- Feel free to customize the vegetable mix. Bell peppers, cucumber, or radish can add more crunch and color.
- If you prefer a less spicy salad, reduce the number of red hot chili peppers or remove the seeds before chopping.
- To save time, you can use pre-cooked shrimp. Just make sure to rinse them in cold water before adding to the salad.
- Let the salad marinate in the dressing for at least 10-15 minutes before serving. This allows the flavors to meld together beautifully.
This Vietnamese-style shrimp salad is a delightful fusion of fresh ingredients and bold flavors. The combination of succulent shrimp, crisp vegetables, and aromatic herbs tossed in a tangy, spicy dressing makes it a memorable dish. Serve it as a refreshing appetizer or a light meal, and it's sure to impress your family and friends. Enjoy the balance of flavors and health benefits that this vibrant salad offers!
| Nutrition Facts | |
|---|---|
| Serving Size | 350 grams |
| Energy | |
| Calories 240kcal | 12% |
| Protein | |
| Protein 33g | 21% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 1.31g | 3% |
| Sugar 16g | 16% |
| Fat | |
| Fat 2.48g | 3% |
| Saturated 0.62g | 2% |
| Cholesterol 290mg | - |
| Vitamins | |
| Vitamin A 260ug | 29% |
| Choline 190mg | 34% |
| Vitamin B1 0.09mg | 7% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 4.57mg | 29% |
| Vitamin B6 0.55mg | 33% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 2.54ug | 106% |
| Vitamin C 33mg | 36% |
| Vitamin E 3.26mg | 22% |
| Vitamin K 8ug | 7% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.47mg | 52% |
| Iron, Fe 0.90mg | 8% |
| Magnesium, Mg 63mg | 16% |
| Phosphorus, P 580mg | 46% |
| Potassium, K 480mg | 14% |
| Selenium, Se 70ug | 123% |
| Sodium, Na 580mg | 39% |
| Zinc, Zn 2.38mg | 22% |
| Water | |
| Water 260g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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