Shape's Vietnamese Shrimp Salad

Miska's Note:

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

• Total Time: 16 mins
• Prep Time: 15 mins
• Cook Time: 1 mins

Ingredients:

Servings: 4

• 1 lime, juice of
• 2 tablespoons granulated sugar
• 1 tablespoon fish sauce or 1 tablespoon soy sauce
• 10 cups fresh torn spinach leaves , rinsed and patted dry
• 4 small carrots , peeled and grated (about 4 cups)
• 1⁄3; cup chopped dry roasted peanuts
• 1 lb cold cooked shrimp , peeled

Directions:

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.

Reviews

[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.