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Vietnamese Shrimp Salad

    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!

    Vietnamese Shrimp Salad

    Do you follow my blog? If so, you probably know that I grew up having “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!

    Liz peeling shrimp
    liz chopping cucumbers

    In adulthood, I still find myself craving this Sunday dinner tradition. As a result, I came up with a few recreations of my own. For instance, my Fresh Rolls with Shrimp and Honey Lime Slaw taste just like the appetizer I used to love! Or, these Vietnamese Fresh Rolls with BBQ Pork Meatballs make a great addition to any meal. However, I always end up with leftover “filling.” Consequently, this Vietnamese Shrimp Salad was created!

    Liz slicing shrimp
    Liz chopping cilantro

    You won’t believe how easy this recipe is! Simply chop your veggies, whisk the dressing together, and combine all ingredients in a bowl.

    Shrimp Salad mixture
    Vietnamese Shrimp Salad in a bowl

    Flavor Tips

    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.

    Want a heartier meal? Serve it with rice noodles for a complete entree.

    Finished Vietnamese Shrimp Salad

    How long does this keep?

    This recipe is best eaten upon serving. However, if you have leftovers, I would not recommend keeping them longer than a day or two.

    Can I use different vegetables?

    Absolutely! I used the vegetables I remember existing in the original fresh roll. Yet, you can use any you prefer!

    Can the peanuts be substituted?

    Yes, the inclusion of peanuts adds a nice crunch and extra flavor. Alternatively, feel free to use another type of nut such as almonds. Or, add in sesame seeds, wonton strips, or anything you prefer!

    What type of shrimp work best?

    Cooked, peeled, and de-veined shrimp are easiest to use with this recipe. However, fresh or frozen varieties work as well. Just be sure they are completely thawed before use! To easily defrost frozen shrimp, fill a bowl with cold water. Then, let the shrimp rest in the water for 20-30 minutes. When thawed, place the shrimp on a plate and pat dry.

    Do I have to use shrimp?

    Any protein source will work with this recipe. However, I recommend using shredded rotisserie chicken as an alternative to shrimp. It’s light flavor pairs well in the salad. Even better, the cooking has been done for you!

    Liz eating shrimp salad

    Your fork is waiting.  

    Vietnamese Shrimp Salad 07 WEB

    Vietnamese Shrimp Salad

    5 stars average
    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!
    PREP: 15 mins
    TOTAL: 15 mins
    Servings: 4

    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:

    Instructions
     

    • Place shrimp, cucumber, carrots, mint and basil in a medium bowl.
    • Whisk together dressing in a small bowl then pour on top of the shrimp salad. Toss well to combine. Adjust for seasoning if needed.
    • Top with crushed peanuts if desired.

    Notes

    Excellent source of Vitamin A

    Nutrition

    Calories: 101kcalCarbohydrates: 10.3gProtein: 12.3gFat: 1.1gSaturated Fat: 0gCholesterol: 78mgSodium: 968mgFiber: 1.6g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    6 Comments

    1. I plan on making this for dinner this week….my son loves shrimp, so I’m excited to try it. I will add the rice noodles like you suggest to bulk it up. Any suggestion of what I could serve with it to make it a full meal?

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