Spicy Thai Basil Lime Jumbo Shrimp Vietnamese Salad
Elevate your weeknight meals with this Spicy Thai Basil Lime Jumbo Shrimp Vietnamese Salad, a vibrant dish bursting with bold flavors and fresh ingredients. Succulent jumbo shrimp, seasoned to perfection and lightly seared, are paired with crisp vegetables like cucumber, carrot, and red bell pepper, along with tender rice vermicelli noodles for the perfect base. Tossed in a zesty lime and fish sauce dressing infused with garlic and chili flakes, this salad balances a kick of heat with refreshing, citrusy brightness. Fresh Thai basil and cilantro add herbaceous depth, while a sprinkle of roasted peanuts provides a delightful crunch. Quick to prepare in just 30 minutes, this colorful and healthy salad is perfect for lunch, dinner, or entertaining guests.
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Recipe Information
Ingredients
- 12 pieces Jumbo shrimp, peeled and deveined
- 1 cup Thai basil leaves
- 4 tablespoons Lime juice, freshly squeezed
- 2 tablespoons Fish sauce
- 1 tablespoon Granulated sugar
- 2 cloves Garlic, minced
- 1 teaspoon Red chili flakes
- 4 ounces Rice vermicelli noodles
- 1 medium Cucumber, julienned
- 1 large Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 1 cup Fresh cilantro leaves
- 2 tablespoons Roasted peanuts, crushed
- 1 tablespoon Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Prepare the rice vermicelli noodles according to the package instructions. Drain, rinse with cold water, and set aside.
In a small bowl, whisk together the lime juice, fish sauce, sugar, minced garlic, and red chili flakes. Set aside the dressing.
Season the jumbo shrimp with salt and ground black pepper. Heat a large skillet over medium heat and add the vegetable oil. Cook the shrimp for 2-3 minutes on each side until they are opaque and fully cooked. Remove from the skillet and set aside to cool slightly.
In a large mixing bowl, combine the cooked noodles, cucumber, carrot, red bell pepper, Thai basil, and cilantro.
Pour the prepared dressing over the mixture and toss well to coat everything evenly.
Arrange the salad mixture on a serving platter or individual plates, then top with the cooked shrimp.
Sprinkle the roasted peanuts over the salad for a crunchy finish.
Serve immediately and enjoy the zesty and spicy flavors of this refreshing salad!
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1202 mg | 52% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.7 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 674 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
