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

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.

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