Vietnamese Shrimp Salad Recipe
I just made this and it is sooo delicious. It is a perfect summer salad with delicious shrimp, a fantastic dressing, and juicy pineapple. Enjoy! I have modified this from a recipe in a Dutch magazine called "libelle", No. 29, 2004.
Ingredients
dressing
- 1/4 cup coconut milk
- 1 1/2 tablespoons fish sauce
- 1 lemon, zest of
- 1 lemon, juice of
- 2 tablespoons finely chopped cilantro
- 4 -5 leaves fresh basil, finely chopped
- 1 finely sliced red pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon crushed dried chili
- 1 teaspoon sugar
salad ingredients
- 2 -3 cups shrimp, peeled, deveined
- 1 cup asparagus (new tiny asparagus is best)
- 1/4 head iceberg lettuce, chopped into slices
- 2 peaches, peeled and sliced
- 1 pineapple, hollowed out and cut into pieces
- 1 cup finely sliced cucumber
Instructions
- Bring all of the ingredients in the dressing to a boil.
- Stir occasionally until the sauce has thickened.
- Taste the sauce and add salt/sugar as necessary: the sauce should be sweet/sour.
- Place the shrimp in the sauce and allow to simmer.
- Cook the asparagus.
- The time for this will vary depending on how thick the asparagus is.
- For tiny asparagus, 2-3 minutes.
- Add the asparagus to the shrimp.
- Take this mixture off of the heat and allow to cool.
- Mix together the shrimp/asparagus/dressing, lettuce, peaches, pineapple, and cucumber together, and serve in the hollowed out pineapple halves.
Add Your Own Notes
Nutrition
Serving: 942gCalories: 417.7kcalCarbohydrates: 90.7gProtein: 9gFat: 7.6gSaturated Fat: 5.5gSodium: 1092.2mgFiber: 12.9gSugar: 66.3g
Tried this recipe?Let us know how it was!