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    You are in: Home / Recipes / Shape's Vietnamese Shrimp Salad Recipe
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    Shape's Vietnamese Shrimp Salad

    Total Time:

    Prep Time:

    Cook Time:

    16 mins

    15 mins

    1 min

    Miska's Note:

    Will be trying the recipe this week, posted as-is from my favourite magazine - Shape!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      For dressing, whisk together lime juice, sugar and fish sauce in a small bowl until sugar dissolves.
    2. 2
      Place spinach and carrots in a large salad bowl.
    3. 3
      Add half of dressing and toss to combine.
    4. 4
      Portion salad onto 4 dinner plates.
    5. 5
      Top with peanuts and shrimp.
    6. 6
      Drizzle remaining dressing over salads.
    7. 7
      Note: Round out the meal with sesame rice cakes and a dessert of honeydew melon balls tossed with maple syrup and chopped candied ginger.

    Ratings & Reviews:

    • on September 01, 2007

      55

      Delicious and simple! I used Splenda instead of sugar, and I marinated my shrimp for a while in the dressing before serving. The only change I would make next time (and this is not the fault of the recipe) is to use raw shrimp and cook them right before I marinate them. This was my first experience with shrimp that were pre-cooked and frozen, and they weren't too great. The recipe was lovely, though! Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Shape's Vietnamese Shrimp Salad

    Serving Size: 1 (279 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 288.7
     
    Calories from Fat 99
    34%
    Total Fat 11.0 g
    16%
    Saturated Fat 1.7 g
    8%
    Cholesterol 221.0 mg
    73%
    Sodium 848.7 mg
    35%
    Total Carbohydrate 18.8 g
    6%
    Dietary Fiber 4.6 g
    18%
    Sugars 9.9 g
    39%
    Protein 31.0 g
    62%

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