vietnamese shrimp salad

Vietnamese shrimp salad is a light meal packed with bold flavors and serious crunch. A traditional rice noodle salad loaded with seared shrimp, crisp vegetables, and an irresistible&nbsp;nuoc cham sauce.&nbsp;

Vietnamese Shrimp Salad with Noodles

jumbo shrimp (16/20 size, peeled and deveined)

vegetable oil (divided)

rose wine

fish sauce (divided)

soy sauce

lime juice (divided)

honey (divided)

garlic

lemongrass (thinly sliced)

rice vinegar

water

thai chili (minced)

rice noodles

romaine lettuce (¼-inch thick slices)

carrots

english cucumber (thinly sliced 2-inch long pieces)

bean sprouts

cilantro leaves

mint leaves

basil leaves

onions

peanuts

In a medium-sized bowl combine shrimp, 1 tablespoon vegetable oil, wine, 1 tablespoon fish sauce, soy sauce, 2 tablespoons lime juice, 2 tablespoons honey, 2 teaspoons minced garlic and lemongrass.

Allow shrimp to marinate for 15 minutes, stirring occasionally.

In a small bowl whisk together ¼ cup fish sauce, 2 tablespoons lime juice, ¼ cup honey, rice vinegar, water, 1 teaspoon minced garlic, and minced red chili.

Taste and add 1 to 2 tablespoons of water if needed, then set nuoc cham sauce aside.

In a medium-sized pot bring enough water to cover the rice noodles to a boil.

Turn heat off and add in noodles, allow to sit until tender, 3 minutes.

Remove noodles and transfer to a colander and rinse with cool water. Set aside.

Heat a large skillet over high heat.

Add 1 tablespoon vegetable oil, once hot add the marinated shrimp in one layer.

Sear shrimp until a brown crust is formed, about 1 to 2 minutes.

Flip and cook until no longer translucent, about 1 minute.

Transfer shrimp to a plate.

Evenly divide salad ingredients into 4 bowls; romaine lettuce, rice noodles, carrots, cucumber, bean sprouts, cilantro, mint, basil, shrimp, green onions and roasted peanuts.

Serve nuoc cham sauce on the side.

Pan-fried shrimp served on a salad of crispy cabbage and dressed with a tangy lime and fish sauce dressing

Vietnamese Shrimp Salad

lime juice

fish sauce

garlic (minced)

Tablespoon minced ginger

red chili (minced)

shrimp

cabbage

purple cabbage

carrots (julienned)

field cucumber (seeds removed, julienned)

mint (chopped)

cilantro (chopped)

combine the lime juice, fish sauce, rice vinegar, garlic, ginger and red chili in a small bowl to make the dressing.

Prepare the vegetables.  Use a knife or mandolin to slice the cabbages into thin ribbons.  Julienne the carrots and cucumber into matchstick sized pieces. Divide the vegetables into 4 bowls and add the mint and cilantro.

Heat a large nonstick frying pan over medium-high heat. When the pan is hot, and the shrimp and make sure they are spread out evenly in the pan.  Cooking time will vary depending on the size of the shrimp you use, between 5-10 minutes.  The shrimp are cooked when both sides have turned pink and the middle is no longer translucent.

Top the salad bowls with the cooked shrimp 

Divide the dressing into 4 small side bowls or ramekins and serve along side of the plated salad

Top 2 vietnamese shrimp salad recipes from across the web

The most viewed vietnamese shrimp salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Vietnamese Shrimp Salad with Noodle...

Vietnamese Shrimp Salad

Top 2 vietnamese shrimp salad recipes from across the web

The most viewed vietnamese shrimp salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vietnamese Shrimp Salad with Noodle...

Vietnamese Shrimp Salad

The most viewed vietnamese shrimp salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine