Flavor Explosion: Vietnamese Shrimp Salad Recipe

As the famous saying goes, “we eat with our eyes first,” and this Vietnamese shrimp salad recipe will make your taste buds dance with joy even before you take your first bite. If you love the bold flavors of Southeast Asian cuisine, then you’re in for a treat with this dish.

This salad is a melange of crispy vegetables, juicy grilled shrimp and glassy rice vermicelli that soak up all the luscious flavors of the dressing, with hints of lime, fish sauce, and soy sauce. The dish is transparent proof that healthy food doesn’t have to be bland or boring. In fact, it’s quite the opposite.

Whether you’re hosting a dinner party, bring a dish event or treating yourself to something special on a hot summer day- this vibrant Vietnamese shrimp salad is sure to impress. So why not whip up a big batch of this delightful salad tonight? Give your taste buds an adventure they won’t forget!

Why You’ll Love This Recipe

Shape's Vietnamese Shrimp Salad
Shape’s Vietnamese Shrimp Salad

I can tell you with confidence that you’ll absolutely love the Vietnamese Shrimp Salad Recipe that I’m about to introduce you to. This dish is packed full of flavors and textures that will leave your taste buds dancing in pure delight.

Firstly, this dish includes succulent shrimp that’s grilled to perfection – who doesn’t love grilled shrimp, right? Secondly, the salad is mixed with fresh vegetables such as thinly sliced carrots and cabbage – these add a crisp texture and pop of color to give the salad some zing.

But wait, there’s more. The recipe also includes a dressing that infuses fish sauce, soy sauce, granulated sugar, rice vinegar and lime juice to create an explosion of umami flavors in your mouth. And let’s not forget the peanut dipping sauce which blends peanuts, water, soy sauce, sugar and lime juice together. Trust me – this will enhance the dish even further.

The versatility of this salad recipe is another reason why it’s such a winner. You can use it as a noodle salad by adding vermicelli noodles into the mix or for those feeling a little adventurous, try assembling the salad rolls with shrimp or prawn to create an appetizing dish you won’t forget!

This Vietnamese Shrimp Salad Recipe is nutritious too since it has vegetables which provide essential nutrients needed by your body. It’s also an easy meal to make and perfect for days when you’re lacking time but still want something delicious and nutritious!

In summary, if you’re looking for a refreshing yet flavorsome treat that’s loaded with wholesome ingredients, then look no further than this Vietnamese Shrimp Salad Recipe – trust me, you won’t regret it!

Ingredient List

 Toss up some freshness with Vietnamese Shrimp Salad
Toss up some freshness with Vietnamese Shrimp Salad

Shrimp, rice vermicelli noodles, and fresh vegetables are the heart and soul of this Vietnamese shrimp salad. To make the salad, you’ll need 26 Vietnamese shrimp or prawns; deveined, peeled, cooked (grilled or sautéed), and chopped into bite-size pieces. Vermicelli noodles are also essential for this recipe. You can find them in any grocery store’s Asian food section. You’ll need about 4 cups of cooked noodles that have been cooled under running water to stop them from cooking further. Other veggies that will bring color, texture, and nutrition to your salad are thinly sliced carrots, cabbage, and 1 red bell pepper cut into strips. The dressing is everything in this dish, so you’ll need fish sauce, soy sauce, granulated sugar, lime juice, and rice vinegar. For the peanut dipping sauce, you’ll need peanut butter, hoisin sauce, soy sauce, and water. Finally, garnish with chopped cilantro leaves and roasted peanuts if desired.

The Recipe How-To

 This salad is a taste of Vietnam in every bite
This salad is a taste of Vietnam in every bite

Step 1: Preparing the Ingredients

First off, we need to prepare all the ingredients to assemble our Vietnamese Shrimp Salad. Here’s what you need to do:

  • Peel and devein 26 Vietnamese Shrimps. Pat them dry with paper towels and keep them in the fridge until ready to use.

  • Cut 1 red carrot into thin matchsticks. Also, cut 1/4 head of cabbage in small pieces.

  • Thinly slice 1/4 cup of fresh mint and 1/4 cup of fresh cilantro.

  • Soak a bundle of Rice Vermicelli Noodles in hot water for about 10 minutes until softened.

  • To make the dressing, mix in a small bowl, 2 tablespoons Fish Sauce, juice of 1 Lime, 1 tablespoon Soy Sauce, 1 tablespoon Granulated Sugar, and 1 tablespoon Rice Vinegar.

Step 2: Grilling the Shrimps

Preheat your grill or stove-top grill pan on medium heat until hot. Thread each shrimp onto a skewer so you can easily flip them while grilling. Season them with salt and pepper on both sides. Place the shrimps onto the grill and cook for about 2-3 minutes per side until they turn pink and cooked through.

Step 3: Assembling the Salad Rolls

To assemble salad rolls like a pro, prepare these items first:

  • A large bowl filled with warm water

  • A plate lined with damp paper towels

  • A clean work-space

Start by dipping one sheet of Vietnamese Rice Paper into warm water for a few seconds until it softens up. Place it flat onto the damp paper towels on your work-space. Add some rice vermicelli noodles (use kitchen scissor to shorten if necessary), shrimp pops (remove from skewers), sliced carrots, thinly sliced mint and cilantro, and small pieces of cabbage on top of the rice paper.

Fold the bottom third of the rice paper onto the fillings. Then, bring both sides inward and roll it tightly away from you until all the filling is enclosed. Repeat with the remaining ingredients.

Step 4: Making the Peanut Dipping Sauce

To make peanut sauce, blend in a food processor:

  • 1/4 cup smooth peanut butter
  • 2 tablespoons Hoisin Sauce
  • Juice of 1 Lime
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Granulated Sugar
  • 1/4 cup of water

Blend until it turns into a smooth sauce.

Step 5: Assembling the Salad

Assemble your Vietnamese Shrimp Salad by placing some sliced carrots, thinly sliced mint and cilantro, small pieces of cabbage, and grilled shrimps over a bed of Rice Vermicelli Noodles. Drizzle over your dressing on top.

Alternatively, you may also want to mix them all together to make a noodle salad. Simply add some chopped lettuce or

Substitutions and Variations

 Indulge in the authentic flavors of Southeast Asia with this shrimp salad
Indulge in the authentic flavors of Southeast Asia with this shrimp salad

As a chef, I believe in making recipes your own. So, feel free to experiment with different ingredients and make adjustments based on your taste preferences or dietary restrictions. Here are some substitutions and variations that you can try with this Vietnamese Shrimp Salad Recipe:

– Vegetarian Version: For a vegetarian version of this recipe, you can substitute shrimp with tofu or seitan. You can also use vegetarian fish sauce or soy sauce instead of the regular ones.

– Gluten-Free Version: If you are gluten intolerant, use tamari instead of soy sauce and make sure that your fish sauce is gluten-free. Also, replace the rice vermicelli with rice noodles that are labeled as gluten-free.

– Protein Substitutes: If you are not a fan of shrimp, this salad recipe works well with other proteins too. You can substitute shrimp with sliced grilled chicken breast or poached salmon.

– Different Vegetables: Feel free to add other vegetables to this recipe to make it colorful and nutritious. You can add cucumbers, radishes, bell peppers or shredded cabbage to this salad recipe.

– Peanut Sauce Variations: To switch up the flavor of the peanut dipping sauce, add different ingredients such as ginger, garlic or chili flakes. You can also substitute peanuts with almond butter or cashew butter for a change.

Remember, cooking is all about experimenting and having fun in the kitchen!

Serving and Pairing

 Our Vietnamese Shrimp Salad is a refreshing melody of textures
Our Vietnamese Shrimp Salad is a refreshing melody of textures

This Vietnamese shrimp salad recipe is a perfect meal for a hot summer day, and it pairs well with light, refreshing drinks. I recommend serving this dish with some ice-cold green tea or a crisp white wine to complement the tangy flavors of the salad.

If you want to add some crunch to your meal, try pairing it with some jasmine rice or crispy Vietnamese salad rolls with peanut dipping sauce. For a heartier meal, serve the salad with grilled shrimp on a bed of rice noodles or alongside a prawn noodle bowl known as goi tom thit.

With this recipe’s versatility and bright flavors, you can create different presentations or meals based on what you have available. The combination of noodles and grilled shrimp make it perfect for a main dish or starter salad. You may assemble the elements in one plate or separate them according to your preference.

This salad recipe also pairs well with vegetable dishes such as cabbage salad or Vietnamese noodle soup for a complete Asian feast. The refreshing lime juice, soy sauce and fish sauce dressing in the Vietnamese shrimp salad complements almost any side dish.

Overall, this delicious Vietnamese shrimp salad is easy to pair with other dishes or beverages, creating an exciting culinary experience that will make your guests come back for more.

Make-Ahead, Storing and Reheating

 Quench your hunger with this vibrant and healthy salad
Quench your hunger with this vibrant and healthy salad

Now, let’s talk about an important aspect of meal prepping – make-ahead, storing and reheating. This Vietnamese shrimp salad recipe is a perfect candidate for make-ahead meals or leftovers. The ingredients can be prepared in advance and stored separately.

To make sure the salad stays fresh and tasty, store the dressing separately from the other ingredients. The dressing can be made up to 3 days ahead and kept in the refrigerator until ready to use.

If you’re meal prepping or saving leftovers, assemble the salad rolls, but do not add the peanut dipping sauce. Instead, store them in an airtight container with a damp towel to keep the rice paper moist. Refrigerate for up to 2 days.

When you’re ready to enjoy your Vietnamese shrimp salad rolls, reheat them by lightly steaming or microwaving them for 1-2 minutes. Then pair them with the peanut dipping sauce that you made earlier.

If you have leftover shrimp salad or noodle salad, store them in separate containers in the fridge for up to 3-4 days. When you’re ready to eat again, simply mix everything together in a large bowl and enjoy!

Overall, this recipe is versatile and can easily be adapted into other dishes such as prawn salad rolls, rice noodle salad (goi tom thit), prawn noodle bowl or cabbage salad using similar ingredients.

So take advantage of easy-to-find items like rice vermicelli noodles along with fresh grilled shrimp and lettuce to make any delicious and healthy Vietnamese-inspired meal that suits your lifestyle!

Tips for Perfect Results

 Take your taste buds on a journey to Vietnam with this delicious salad
Take your taste buds on a journey to Vietnam with this delicious salad

To achieve the perfect balance of flavors and textures in a Vietnamese shrimp salad, attention to detail is key. Here are some tips to help you create a dish that tastes authentic and delicious:

1. Marinate the shrimp: Soak the shrimps in a mixture of fish sauce, soy sauce, granulated sugar, and lime juice for at least 15 minutes. This will give them a sweet and savory flavor while preventing them from overcooking when grilled.

2. Cook the vermicelli noodles perfectly: To cook rice vermicelli noodles perfectly, bring water with a tablespoon of salt to boil. Add the noodles and let it cook for 4-5 minutes stirring occasionally until cooked through but not mushy; then rinse them in cold water to halt the cooking process.

3. Toasted peanuts for added flavor: Toasted peanuts add crunch and depth to the salad. Toast them in a dry pan or oven until lightly golden brown color appears, then crush them coarsely using a mortar and pestle or food processor.

4. Slice vegetables thinly: Slice carrots, red cabbage, green onions thinly for easy chewing by not only enhancing the texture of your salad but also allowing them to be mixed well in your dressing and adding more diversity to your bite.

5. Don’t skimp on fresh herbs: Fresh mint leaves, coriander or Thai basil help elevate flavor in this Vietnamese Salad Recipe when used sparingly. Roughly chop them before tossing them into the salad.

6. Serve chilled: Once you’ve finished assembling your salad rolls, place them in the fridge for at least 20 minutes before serving for better texture and taste.

By following these tips, you can ensure that your Vietnamese shrimp salad is both flavorful and eye-catching. It’s perfect as an appetizer or main course for any occasion!

Bottom Line

In conclusion, this Vietnamese Shrimp Salad recipe is a must-try for all food lovers. It’s easy to make, healthy and packed full of flavor, making it perfect for any occasion. With its fresh ingredients and vibrant colors, this recipe is sure to impress your family and friends.

Whether you’re looking for a light lunch or a stunning starter for a dinner party, look no further than this Vietnamese Shrimp Salad. By following the simple steps in the recipe, you’ll be able to whip up this mouth-watering dish in no time.

So why not give it a try today? Your taste buds will thank you!

Shape's Vietnamese Shrimp Salad

Shape’s Vietnamese Shrimp Salad Recipe

Will be trying the recipe this week, posted as-is from my favourite magazine - Shape!
No ratings yet
Prep Time 15 mins
Cook Time 1 min
Cuisine Vietnamese
Calories 288.7 kcal


  • 1 lime, juice of
  • 2 tablespoons granulated sugar
  • 1 tablespoon fish sauce or 1 tablespoon soy sauce
  • 10 cups fresh torn spinach leaves, rinsed and patted dry
  • 4 small carrots, peeled and grated (about 4 cups)
  • 1/3 cup chopped dry roasted peanuts
  • 1 lb cold cooked shrimp, peeled


  • For dressing, whisk together lime juice, sugar and fish sauce in a small bowl until sugar dissolves.
  • Place spinach and carrots in a large salad bowl.
  • Add half of dressing and toss to combine.
  • Portion salad onto 4 dinner plates.
  • Top with peanuts and shrimp.
  • Drizzle remaining dressing over salads.
  • Note: Round out the meal with sesame rice cakes and a dessert of honeydew melon balls tossed with maple syrup and chopped candied ginger.

Add Your Own Notes


Serving: 279gCalories: 288.7kcalCarbohydrates: 18.8gProtein: 31.1gFat: 11gSaturated Fat: 1.7gCholesterol: 221mgSodium: 848.7mgFiber: 4.6gSugar: 10g
Keyword < 30 Mins, Asian, Beginner Cook, Easy, Greens, No-Cook, Spinach, Vegetable, Vietnamese
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