Recipe: Vietnamese Shrimp Salad

For vegans, sub in tofu for the shrimp. Yes, it’s that easy.

(Instead of eating out last night according to the plan, we ate in.)

After this meal Bobby said, “I guess we don’t have to go out for Vietnamese anymore.” This meal was better than most Vietnamese restaurants we have found in the city. It cost about $5 for everything (that’s overestimating), which is much cheaper than eating out in New York.

As an alternative dressing you can add on a peanut sauce – mix together peanut butter, hoisin, rice vinegar, and fish sauce – heavy on the peanut butter – and you will have a really fabulous topper. We used that in addition to the dressing below because I prepared the peanut dressing for a side dish.

Maggie’s Vietnamese Shrimp Salad

Ingredients (serves 2)

  • 1/2 head of iceberg lettuce (romaine is fine too), chopped
  • 1/2 cup cilantro, chopped
  • 3 scallions, thinly sliced
  • 2 servings Asian noodles (I used ramen – real ramen, not the dorm food) (vermicelli are great too)
  • 1 tablespoon olive oil
  • 2 cloves of garlic, crushed and chopped
  • 1.5 cups frozen cooked shrimp
  • 1/2 large onion, chopped

Dressing ingredients

  • 1/4 cup rice vinegar
  • 2 tablespoons grapefruit juice
  • 2 tablespoons lemon juice (or lime)
  • 1-2 teaspoons sugar
  • ground pepper, to taste

Directions

  1. Make the dressing by stirring all dressing ingredients together until the sugar dissolves.
  2. Heat the olive oil in a pan on high heat. Add the garlic and onions; saute for 2-3 minutes. Add the shrimp and saute for another minute or 2. If the shrimp is uncooked, cook until they are done through. Remove from heat.
  3. Cook the noodles as directed on the package, then rinse with cool water until they are room temperature. Drain, but not too much (sometimes noodles can dry out depending on what kind you used).
  4. Mix together the lettuce, cilantro, scallions, and noodles; top with the shrimp mix. Add the dressing.
  5. Eat!

I served this with spring rolls (recipe will come tomorrow). Here is my old spring roll recipe.

11 Replies to “Recipe: Vietnamese Shrimp Salad”

  1. Really interesting dressing idea! I love grapefruit/ citrus so I have to try this. I need to go back to the Asian grocery store asap for some staples. I’m running out of noodles ( i like buckwheat soba, and last time I also found some yam noodles I liked) and of course it’s the only place I can find kabocha, how have I gone so long without it?!

  2. Vietnemese is my favorite food to go out for! Can’t wait to read your new spring roll recipe, your pictures make your rice wrappers look huge, are they? I can only find small ones so it takes a long time to make because I obviously need to eat a million they are so good!

  3. That looks so yum…and I was just at H-Mart today and passed up the large shrimp at $5.99 per pound! This would have hit the spot tonight. Maybe I can make it next time I go there.

  4. Heyy maggie! Look at you!! You’re on a roll with shrimp these days aren’t you??? I LOVE them too! They’re by far my favorite seafood item. 🙂

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