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!
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!
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!
You won’t believe how easy this recipe is! Simply chop your veggies, whisk the dressing together, and combine all ingredients in a bowl.
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.
This recipe is best eaten upon serving. However, if you have leftovers, I would not recommend keeping them longer than a day or two.
Absolutely! I used the vegetables I remember existing in the original fresh roll. Yet, you can use any you prefer!
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!
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.
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!
Your fork is waiting.
Vietnamese Shrimp Salad
- 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
- 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.