Vietnamese Shrimp Salad
Olivia is a food content creator, food stylist, and most importantly, food enthusiast. Inspired by her experiences and culture, she loves to bring gourmet recipes to your kitchen.
- Side
Poached shrimp, crunchy vegetables, and fresh herbs in a nước chấm-inspired dressing — a 30-minute side with 18g of protein.
One of my favorite cuisines has to be Vietnamese. It’s always a combination of umami, sweet, savory, tangy and sometimes spicy, which is everything I love. This Vietnamese Shrimp Salad almost reminds me of a deconstructed shrimp summer roll. We have poached shrimp, cherry tomatoes, cucumber, avocado, red onion, mint, and cilantro tossed in a nước chấm inspired sauce. There’s such a variety of textures and the nước chấm inspired dressing adds the perfect sweet, tangy, and spicy flavor. Filled with lean protein, and fresh herbs and veggies, this is the perfect side to keep you feeling light yet satisfied.
Why This Works
The shrimp is so tender and juicy, the avocado adds a touch of creaminess, the tomatoes are juicy, and the cucumbers are crisp. Then the addition of cilantro and mint adds another dimension of freshness. It’s the perfect dressing for a pop of flavor without being too heavy. While it tastes amazing as is, I love that you can also serve this over a bed of rice or cold noodles to make it a full meal.
Ingredients
For the dressing
| Hot water | 4 tbsp |
|---|---|
| Granulated sugar | 2 tbsp |
| Fish sauce | 2 tbsp |
| Rice vinegar | 2 tbsp |
| Lime juice | 1 lime |
| Toasted sesame seeds | ½ tbsp |
| Garlic cloves, minced | 2 |
| Lemongrass, finely chopped | 1 tsp |
| Thai chili, finely chopped | 1 |
For the salad
| Large shrimp, peeled and deveined | ¾ lb |
|---|---|
| English cucumber, ½-inch dice | 1 cup |
| Cherry tomatoes, halved | 1 cup |
| Avocado, ½-inch dice | 1 |
| Red onion, thinly sliced | ½ cup |
| Cilantro leaves | ¼ cup |
| Mint leaves, roughly torn | ¼ cup |
Step-by-Step Instructions
1 Make the dressing
Add the hot water into a medium sized bowl. Pour in the granulated sugar and mix until dissolved. Then mix in the fish sauce, rice vinegar, lime juice, toasted sesame seeds, garlic, lemongrass, and Thai chili.
2 Poach the shrimp
Bring a large pot of water to a simmer. Add in the shrimp and cook for 2–3 minutes until fully cooked. Remove the shrimp from the hot water and place it into a bowl of ice water to cool for a few minutes. Drain the shrimp and pat dry with paper towels.
3 Toss and serve
Add the poached shrimp, cucumber, cherry tomatoes, avocado, red onion, cilantro, and mint into a large bowl. Pour in ¾ of the prepared dressing and gently toss the ingredients together. Taste and adjust seasoning if necessary. Add more dressing if desired. Enjoy!
Notes & Tips
- Feel free to remove the Thai chili from the recipe if you don’t want the spice.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. For the freshest flavor and texture, enjoy within the first 24 hours.
- If making ahead, store the dressing separately and add the avocado just before serving.
Olivia is a food content creator, food stylist, and most importantly, food enthusiast. Inspired by her experiences and culture, she loves to bring gourmet recipes to your kitchen.
