Vietnamese Shrimp Salad
Dive into the refreshing flavors of Vietnamese cuisine with this vibrant Vietnamese Shrimp Salad, a perfect balance of taste and texture in every bite. Tender, sauteed shrimp pair beautifully with crisp julienned vegetables, fresh aromatic herbs like mint, cilantro, and basil, and delicate rice vermicelli noodles. Tossed in a tangy, umami-rich dressing made with fish sauce, lime juice, and a hint of chili heat, this salad is light yet satisfying. Roasted peanuts add a delightful crunch, elevating this dish to a new level of deliciousness. Ideal for quick lunches or light dinners, this Vietnamese-inspired salad is a healthy and colorful choice ready in just 30 minutes.
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Recipe Information
Ingredients
- 500 grams raw shrimp, peeled and deveined
- 100 grams rice vermicelli noodles
- 1 medium cucumber, julienned
- 1 medium carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 15 grams fresh mint leaves
- 15 grams fresh cilantro leaves
- 10 grams fresh basil leaves
- 50 grams roasted peanuts, roughly chopped
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 small red chili, finely chopped (optional)
- 1 tablespoon neutral cooking oil
- 2 tablespoons water
Instructions
Bring a pot of water to a boil, cook the rice vermicelli noodles according to the package instructions (usually 2-4 minutes), then drain and rinse with cold water. Set aside.
In a small bowl, whisk together the fish sauce, lime juice, brown sugar, minced garlic, red chili (if using), and water to make the dressing. Adjust seasoning as needed and set aside.
Heat a large skillet over medium heat and add the neutral cooking oil. Add the shrimp and cook for 2-3 minutes per side, until they turn pink and are cooked through. Remove from heat and allow to cool slightly.
In a large salad bowl, combine the cooked noodles, cucumber, carrot, red bell pepper, mint leaves, cilantro, and basil.
Add the cooked shrimp to the salad and toss everything gently with the prepared dressing.
Transfer the salad to serving plates and sprinkle the roasted peanuts on top for garnish.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 4609 mg | 200% | |
| Total Carbohydrate | 133.6 g | 49% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 25.7 g | ||
| Protein | 147.0 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 559 mg | 43% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2823 mg | 60% | |
*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.
