Vietnamese Shrimp Salad Recipe

Preparing this vibrant shrimp salad is like crafting a symphony of flavors and textures. The juicy shrimp, crisp vegetables, and fragrant herbs are harmoniously balanced by a zingy dressing, making it an invigorating dish that never fails to delight my taste buds.

I adore creating colorful plates, and my Vietnamese Shrimp Salad is a dish that exemplifies this. The first step is to prepare the shrimp.

I use large, sweet shrimp for this dish. After cleaning them, I chop them in half.

I mix the shrimp with lime juice and fish sauce, garlic, and mashed red chili to add a zingy kick. I then let the shrimp sit in the zesty marinade for about 20 to 30 minutes.

Vietnamese Shrimp Salad Recipe Ingredients

• Shrimp: Rich in protein, low in calories, contains essential amino acids.
• Fish Sauce: Adds umami depth, provides a salty, savory flavor, low in calories.
• Lime Juice: Offers a tangy, refreshing taste, rich in vitamin C, boosts immunity.
• Garlic: Adds aromatic flavor, contains allicin, supports heart health.
• Red Chili: Provides heat and spice, high in vitamin C, boosts metabolism.
• Napa Cabbage: Light, crunchy texture, source of fiber, vitamins K and C.
• Cilantro Leaves: Fresh, citrus note, rich in antioxidants, aids in digestion.

Vietnamese Shrimp Salad Recipe Ingredient Quantities

• 1 lb (450g) large shrimp, peeled and deveined
• 1 tablespoon vegetable oil
• 1 tablespoon fish sauce
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 1 clove garlic, minced
• 1 red chili, thinly sliced
• 3 cups napa cabbage, thinly sliced
• 1 cup carrot, julienned
• 1 cup cucumber, julienned
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1/4 cup roasted peanuts, chopped
• 2 tablespoons fried shallots

How to Make this Vietnamese Shrimp Salad Recipe

1. Place the vegetable oil in a large skillet and bring to medium-high heat. Pour in the shrimp and let them simmer for 2-3 minutes, then flip and allow them to simmer on the other side for 2-3 more minutes. The shrimp should be pink and opaque when you remove them from the heat. Set them aside to cool.

2. In a small bowl, combine the fish sauce, lime juice, sugar, and minced garlic. Whisk until the sugar is dissolved.

3. In a huge mixing bowl, put together the napa cabbage, carrot sliced into sticks, and cucumber sliced into sticks.

4. Place the dressing on the salad mixture and mix it thoroughly to guarantee that everything is evenly coated.

5. Add the shrimp that has been cooked to the salad and very gently mix it with the salad.

6. Add to the salad the red chili, which has been sliced thinly, along with the fresh cilantro and fresh mint. Lightly toss to mix.

7. Put the salad in a serving bowl or on individual plates.

8. Add the roasted peanuts to the salad. They make an excellent topping, both in flavor and for the crunch you want in a salad.

9. Top the salad with crispy fried shallots.

10. Serve promptly as a stimulating starter or an airy course. Enjoy!

Vietnamese Shrimp Salad Recipe Equipment Needed

1. Large skillet
2. Small bowl
3. Whisk
4. Huge mixing bowl
5. Knife
6. Cutting board
7. Serving bowl or plates
8. Measuring spoons
9. Measuring cups

FAQ

• Q: Can I use pre-cooked shrimp instead of raw?A: Yes, you can use pre-cooked shrimp. Simply skip the cooking step and add them directly to the salad.
• Q: What can I substitute for fish sauce?A: If you would like a vegetarian option or have an allergy, you can use soy sauce or tamari in place of fish sauce.
• Q: Can I make this salad in advance?The optimal way to enjoy it is fresh, but you can ready the components and the dressing ahead of time and mix them just before it hits the table.
• Q: How spicy is this salad?A: The salad is a mild to moderate spice level with the red chili. Adjust the amount of chili to suit your preference for spice.
• Q: Can I use other types of cabbage?A: Yes, you can use common green cabbage or savoy cabbage if napa cabbage cannot be found.
• Q: What would be a good side dish to serve with this salad?A: This shrimp salad would pair nicely with either a side of jasmine rice or a light coconut soup.
• Q: Is there a substitute for fried shallots?As a substitute for fried shallots, you may use crispy fried onions to get that added layer of texture. But that’s on the fried onion front—if you catch my drift. You can also try these other methods for achieving shallots’ desired taste and texture.

Vietnamese Shrimp Salad Recipe Substitutions and Variations

Pro Tips

1. Marinating the Shrimp Enhance the flavor of the shrimp by marinating it in a mixture of the fish sauce, lime juice, and minced garlic for about 15-20 minutes before cooking. This will allow the shrimp to absorb more flavor, adding depth to the salad.

2. Chilling the Ingredients For a refreshing salad, chill the napa cabbage, carrot, and cucumber in the refrigerator for at least 30 minutes before assembling the salad. This keeps the salad crisp and cool upon serving.

3. Balancing the Dressing Taste the dressing before mixing it with the salad. If it’s too tangy, add a little more sugar. Conversely, if it’s too sweet, add a bit more lime juice. The balance of flavors can be adjusted to suit your preference.

4. Cutting Technique Ensure the vegetables are cut uniformly, which not only improves the salad’s texture but also ensures even distribution of flavors. Using a mandoline slicer can help achieve consistent thin slices.

5. Toasting the Peanuts For extra flavor, lightly toast the peanuts in a dry pan over medium heat for a few minutes until they are golden brown and fragrant. This enhances their nuttiness and adds an additional layer of flavor to the salad.