Goi Tom Vietnamese Shrimp Salad Recipe

I absolutely love this recipe because it’s a vibrant and refreshing twist on a classic salad, with the perfect balance of flavors from the zesty lime juice and savory fish sauce. Plus, it’s super easy to whip up, making it a go-to for impressively healthy and delicious meals without spending hours in the kitchen.

Goi Tom, a refreshing Vietnamese Shrimp Salad, is a vibrant blend of flavors and textures. Tender shrimp, when combined with crisp cabbage, carrot, and cucumber, make for a delicious dish.

I like that they also make it a nutritious one. Fresh mint and cilantro pair nicely, bringing an aromatic burst to the ensemble.

Roasted peanuts add delightful nuttiness. Drizzling the whole luxurious mess with a fish sauce and lime vinaigrette leads to the most scrumptious outcome possible.

Ingredients

Shrimp:
A protein source that is low in fat, and a provider of selenium and iodine, essential for proper thyroid functioning.

Cabbage:
Reduced-calorie, packed with vitamin C, gobs of fiber, aiding in digestion and keeping you healthy.

Carrot:
Rich in beta-carotene, good for eye health, and imparts garden-fresh sweetness and crunch.

Cucumber:
It is a refreshing, low-calorie food that has a very high water content.

You can use the word
“food” because watermelon is more than 90 percent water, plus it contains a generous slathering of
rainbow-hued nutrients.

If you’re not too keen on chewing something that’s 92 percent wet, scientists say
you can also grill it! Grill this stuff and throw some tequila on it, and maybe you’ll want to make
a play upside for eating watermelon.

Mint:
Crisp and cool, it helps keep the stomach settled and adds a surprising note to dishes.

Cilantro:
Packs in the antioxidants and vitamin C, giving it a zesty, aromatic twist.

Fish Sauce:
Delivers umami and a deep savory profile that’s accented by a salty undertone.

Lime Juice:
Imparts a zesty lightness from vitamin C that harmonizes taste.

Peanuts:
Provide protein and healthful fats; they add crunch and nutty richness.

Ingredient Quantities

• 12 large shrimp, peeled and deveined
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 2 cups cabbage, finely shredded
• 1 carrot, julienned
• 1 cucumber, julienned
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup roasted peanuts, roughly chopped
• 1 teaspoon sesame seeds
• 1 red chili, thinly sliced (optional)
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 tablespoon sugar
• 1 garlic clove, minced

Instructions

1. Preheat a skillet over medium heat and add vegetable oil.

2. Sprinkle the shrimp with salt and put them in the frying pan. Fry them for about 2-3 minutes on each side until they are completely pink and opaque. Take them off the heat and let them cool down a bit.

3. In a big bowl, mix the cabbage, carrot, cucumber, mint, and cilantro.

4. Take the cooled shrimp and cut them into pieces about the size of your average bite. Add them to the salad in the bowl.

5. Combine in a small bowl the fish sauce, lime juice, sugar, and minced garlic, and stir well until the sugar is completely dissolved.

6. Combine the dressing and salad mixture; toss to ensure thorough mixing.

7. Once more, add the roughly chopped peanuts and sesame seeds to the salad and gently toss to distribute them evenly.

8. If you want more heat, add sliced red chili to the salad.

9. Move the salad to a serving plate or to individual plates.

10. If desired, additional mint and cilantro may be used as garnish, and the dish may be served immediately.

Equipment Needed

1. Skillet
2. Stove or cooktop
3. Knife
4. Cutting board
5. Mixing bowl (large)
6. Mixing bowl (small)
7. Spoon or spatula for mixing
8. Measuring spoons
9. Tongs or turner
10. Serving plate or individual plates

FAQ

• Q: Can I substitute chicken for shrimp?Certainly! Cooked and shredded chicken makes a wonderful substitute for shrimp in this salad.
• Q: How long can I store the salad in the refrigerator?A: For maximum freshness, serve the salad directly after it is prepared. If you need to make the salad ahead of time, store it in an airtight container in the refrigerator for up to 1 day. Dress the salad just before serving to keep it looking and tasting its best.
• Q: Can I use a different dressing instead of fish sauce?If you don’t want to use fish sauce, you can use soy sauce or a soy sauce vinaigrette instead. The flavor will change a bit, but it will still be good.
  
• Q: Is it necessary to use both mint and cilantro?A: Although both herbs are tasty and add flavor to the dish, you can feel free to leave one out if you have a preference or a dietary restriction. The salad will still be zesty and full of flavor with just one of them. 1. If using only mint or basil, add 1 cup, finely chopped. 2. If using mint and basil, add 1/2 cup of each, finely chopped.
• Q: Are sesame seeds essential to the recipe?1. Sesame seeds add a nutty flavor and a bit of crunch, but you can leave them out if you don’t have them.
• Q: Can I use bottled lime juice for the dressing?A: For the best flavor, use fresh lime juice. However, bottled lime juice will do in a pinch.
• Q: Is the red chili necessary?A: The spicy kick comes from the red chili, but it’s optional. The salad will still be delicious without it if you want to go the milder route.

Substitutions and Variations

1 tablespoon vegetable oil can be replaced with olive oil or sesame oil for a different flavor profile.
2 cups of finely shredded cabbage; Napa cabbage or a mix of green and purple cabbages can be used for a splash of color.
daikon radish, cold, cut into matchsticks can substitute for julienned carrot. For a milder taste, use 1/2 cup, packed.
For a milder salad, you can substitute 1 red chili, thinly sliced, with jalapeño or simply omit it.
Soy sauce or tamari can be used as a substitute for fish sauce. They will produce a very similar effect, though you might find that tamari produces a slightly smoother flavor since it (unlike soy sauce) isn’t fermented with wheat.

Pro Tips

1. Shrimp Prep For even cooking, make sure all the shrimp are similar in size. Pat them dry with a paper towel before cooking to ensure they sear properly and develop a nice color.

2. Vegetable Crispness Keep the shredded cabbage and julienned carrots and cucumber in ice water for a few minutes before mixing. This will help them stay crisp and give your salad a refreshing crunch.

3. Dressing Balance Adjust the dressing to your taste by adding more lime juice or sugar as needed. Fish sauce can be quite potent, so if you’re new to it, start with a little less and add more to taste.

4. Nut Toasting Lightly toast the peanuts in a dry pan over medium heat until they are golden and aromatic. This enhances their flavor and adds a nice crunch to the salad.

5. Herb Freshness Add mint and cilantro at the last moment to preserve their bright color and fresh aroma. Tear the leaves gently with your hands instead of chopping them with a knife to prevent bruising and a bitter taste.