Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 1 head of lettuce, chopped
- 1 cucumber, sliced
- 1 carrot, julienned
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup chopped roasted peanuts
- 1/4 cup chopped scallions
For Nuoc Cham:
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 2 tbsp. sugar
- 2 garlic cloves, minced
- 1 red chili, minced
Special Equipment Needed:
- Large bowl
- Whisk
- Grill or grill pan
Step-by-Step Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together fish sauce, lime juice, sugar, garlic, and chili to make the nuoc cham dressing.
3. Add shrimp to the bowl and toss to coat with the dressing.
4. Grill shrimp for 2-3 minutes on each side until pink and cooked through.
5. In a separate bowl, mix together lettuce, cucumber, carrot, mint, cilantro, peanuts, and scallions.
6. Add grilled shrimp to the salad and toss to combine.
7. Serve with nuoc cham dressing on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 6 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 235
- Fat: 7g
- Carbohydrates: 14g
- Protein: 30g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Lettuce can be substituted with spinach or kale.
- Cucumber can be substituted with zucchini or bell pepper.
- Carrot can be substituted with radish or daikon.
Variations:
- Add sliced avocado for extra creaminess.
- Use different herbs such as basil or parsley.
- Add sliced jalapeno for extra heat.
Tips and Tricks:
- Make sure to devein the shrimp before grilling.
- Use fresh herbs for the best flavor.
- Toast the peanuts for extra crunch.
Storage Instructions:
- Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days.
Reheating Instructions:
- Reheat shrimp in a pan over medium heat until warmed through.
Presentation Ideas:
- Serve salad in a large bowl or on individual plates.
- Garnish with extra herbs and peanuts.
Garnishes:
- Fresh herbs
- Chopped peanuts
- Sliced chili
Pairings:
- Serve with a cold beer or white wine.
Suggested Side Dishes:
- Steamed rice
- Grilled vegetables
Troubleshooting Advice:
- If the shrimp are sticking to the grill, brush with oil before grilling.
Food Safety Advice:
- Make sure to cook shrimp to an internal temperature of 145°F to ensure they are safe to eat.
Food History:
- Vietnamese shrimp salad is a popular dish in Vietnam, often served as a light and refreshing meal during the hot summer months.
Flavor Profiles:
- Salty, sweet, sour, and spicy.
Serving Suggestions:
- Serve as a main dish or as a side dish to a larger meal.
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Region: Vietnamese