This light and refreshing Vietnamese Shrimp Salad is made with crisp cucumber, meaty shrimp, and tangy chili paste to emulate your favorite fresh rolls in a bowl!
Growing up, my family would have “Vietnamese Sunday Dinner” at Mr. Lee’s restaurant across town. To start our meals, my family of five loved sharing the classic fresh rolls appetizer filled with savory meatballs or cooked shrimp. When combined, the crunchy veggies, bright herbs, and tangy fish dipping sauce hit all the right flavor notes!
Raising my own family now, I still find myself craving this Sunday dinner tradition. As a result, I came up with a few recreations of my own. Taking those classic Vietnamese flavors, I created a quick and healthy Vietnamese Shrimp Salad that can fulfill that craving anytime!
Why You’ll Love this Vietnamese Shrimp SalaD
- Super fast! You can get this salad made in under 15 minutes.
- It can be made ahead of time, so keep it in the fridge for lunches or prep ahead for a party.
- Can be easily customized to what you already have in your fridge and pantry.
Ingredients
- Shrimp: I buy precooked, ready-to-eat shrimp to make this salad really quick and easy.
- Cucumber: Crunchy, slightly sweet and juicy, and mild in flavor.
- Carrots: I like to use shredded carrots, like you find in spring rolls.
- Fresh herbs: Fresh mint and basil give a bright, earthy taste to the salad.
- Lime: Lime juice adds a bright, citrusy taste to the salad.
- Fish sauce: Adds a strong and distinct umami taste.
- Rice wine vinegar: Slightly sweet and milder than typical white vinegar.
- Sugar: Sweetens and balances out the flavors of the salad dressing.
- Chili garlic paste: Adds just a kick of heat to the dressing.
Shake Things Up
- Want more spice? Add more chili paste, experiment with fresh chilis, or add jalapenos. Need to keep it kid-friendly? Skip the chili paste entirely.
- Make it heartier. Serve it with rice noodles for a complete entree.
- Use different vegetables. I used the veggies I remember being in the fresh roll, but you can use whatever you have in your produce drawer!
How to Make a Vietnamese Shrimp Salad
Step 1. To start your Vietnamese shrimp salad, take your precooked shrimp and take the tails off.
Step 2. Then slice your cucumber and shred your carrots.
Step 3. If it hasn’t already been done, make sure you also devein your shrimp.
Step 4. Then take your fresh mint and basil and mince them finely.
Step 5. Take your shrimp, veggies, and herbs and add them all to a large bowl.
Step 6. Whisk your dressing together, then pour over the top. Toss until evenly coated.
Before serving, I like to top with chopped peanuts for a bit more of a crunch. Then enjoy your Vietnamese Shrimp Salad!
Frequently Asked Questions
How long does this keep?
What type of shrimp work best?
Can you eat raw shrimp salad?
More Asian Inspired Dishes
- Thai Basil Shrimp
- Crispy Oven Baked Egg Rolls
- Ramen Broccoli Slaw
- Beef Stir-Fry with Rice Noodles
- Japanese Quick Pickled Cucumbers
Eat it, Like It, Share It!
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If you are craving Vietnamese food, then my Vietnamese Shrimp Salad will satisfy it quick.
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Vietnamese Shrimp Salad
Ingredients
- 8 Ounce cooked ready-to-eat shrimp (sliced in half horizontally)
- 1 Cup seedless cucumber (thinly sliced)
- 2 carrots (grated)
- ¼ Cup fresh mint (minced)
- ¼ Cup fresh basil (minced)
Dressing:
- 1 Juice of lime
- 2 Tablespoons fish sauce
- 1 Tablespoon rice wine vinegar
- 1 Tablespoon sugar
- 1 Tablespoon water
- 1 Tablespoon chili garlic paste (optional)
- Salt and pepper to taste
- Crushed peanuts (optional garnish)
Instructions
- Place shrimp, cucumber, carrots, mint and basil in a medium bowl.8 Ounce cooked ready-to-eat shrimp, 1 Cup seedless cucumber, 2 carrots, 1/4 Cup fresh mint, 1/4 Cup fresh basil
- Whisk together dressing in a small bowl then pour on top of the shrimp salad. Toss well to combine. Adjust for seasoning if needed.1 Juice of lime, 2 Tablespoons fish sauce, 1 Tablespoon rice wine vinegar, 1 Tablespoon sugar, 1 Tablespoon water, 1 Tablespoon chili garlic paste, Salt and pepper to taste
- Top with crushed peanuts if desired.
Last Step:
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