Vietnamese Shrimp Salad
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Vietnamese Shrimp Salad
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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!
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Ingredients
- 8 Ounce Shrimp sliced in half horizontally, cooked, ready-to-eat
- 1 Cup cucumber thinly sliced, seedless
- 2 carrot grated
- ¼ Cup mint minced, fresh
- ¼ Cup basil minced, fresh
Dressing:
- 1 lime juice of
- 2 Tablespoons fish sauce
- 1 Tablespoon rice wine vinegar
- 1 Tablespoon sugar
- 1 Tablespoon water
- 1 Tablespoon chili garlic paste (optional)
- salt to taste
- black pepper to taste
- peanuts optional garnish, crushed
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 Information
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Calories
101kcal
(5%)
Carbohydrates
10.3g
(3%)
Protein
12.3g
(25%)
Fat
1.1g
(2%)
Saturated Fat
0g
(0%)
Cholesterol
78mg
(26%)
Sodium
968mg
(40%)
Fiber
1.6g
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Calories | 101kcal | 5% |
| Carbohydrates | 10.3g | 3% |
| Protein | 12.3g | 25% |
| Fat | 1.1g | 2% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 78mg | 26% |
| Sodium | 968mg | 40% |
| Fiber | 1.6g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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