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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!
Course
Salad
Cuisine
Vietnamese
Keyword
shrimp salad, vietnamese salad
Prep Time
15
minutes
Total Time
15
minutes
Servings
4
Calories
101
kcal
Author
Liz DellaCroce
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
US Measurements
-
Convert to Metric
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:
101
kcal
|
Carbohydrates:
10.3
g
|
Protein:
12.3
g
|
Fat:
1.1
g
|
Saturated Fat:
0
g
|
Cholesterol:
78
mg
|
Sodium:
968
mg
|
Fiber:
1.6
g