Vietnamese Shrimp Salad
Pan-fried shrimp served on a salad of crispy cabbage and dressed with a tangy lime and fish sauce dressing
Servings: 4 servings
Calories: 169kcal
Ingredients
Dressing
- ⅓ cup lime juice
- ⅓ cup fish sauce
- 2.5 Tablespoons seasoned rice vinegar
- 1 clove garlic minced
- ½ Tablespoon minced ginger
- 1 red chili minced
Salad
- 1 pound shrimp
- 3 cups shredded napa cabbage
- 1 cup shredded purple cabbage
- 2 carrots julienned
- ½ field cucumber seeds removed, julienned
- ¼ cup mint chopped
- ¼ cup cilantro chopped
Instructions
- combine the lime juice, fish sauce, rice vinegar, garlic, ginger and red chili in a small bowl to make the dressing.
- Prepare the vegetables. Use a knife or mandolin to slice the cabbages into thin ribbons. Julienne the carrots and cucumber into matchstick sized pieces. Divide the vegetables into 4 bowls and add the mint and cilantro.
- Heat a large nonstick frying pan over medium-high heat. When the pan is hot, and the shrimp and make sure they are spread out evenly in the pan. Cooking time will vary depending on the size of the shrimp you use, between 5-10 minutes. The shrimp are cooked when both sides have turned pink and the middle is no longer translucent.
- Top the salad bowls with the cooked shrimp
- Divide the dressing into 4 small side bowls or ramekins and serve along side of the plated salad
Nutrition
Calories: 169kcal | Carbohydrates: 11g | Protein: 26g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 2435mg | Potassium: 573mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5858IU | Vitamin C: 59mg | Calcium: 256mg | Iron: 3mg