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!
Servings 4
Calories 101kcal
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.
Notes
Excellent source of Vitamin A
Nutrition
Calories: 101kcal | Carbohydrates: 10.3g | Protein: 12.3g | Fat: 1.1g | Saturated Fat: 0g | Cholesterol: 78mg | Sodium: 968mg | Fiber: 1.6g
