Shape's Vietnamese Shrimp Salad

READY IN: 16mins
Recipe by Miska

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

Top Review by Aunt Cookie

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.

Ingredients Nutrition


  1. For dressing, whisk together lime juice, sugar and fish sauce in a small bowl until sugar dissolves.
  2. Place spinach and carrots in a large salad bowl.
  3. Add half of dressing and toss to combine.
  4. Portion salad onto 4 dinner plates.
  5. Top with peanuts and shrimp.
  6. Drizzle remaining dressing over salads.
  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.

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