Prep 10 mins
Cook 0 mins
Spicy, refreshing, and easy and quick beyond belief to make! Buy your shrimp already cooked from the market and you won't have to cook a thing!
- 1 head green leaf lettuce, cut
- 453.59 g shrimp, cleaned and steamed
- 1 inch gingerroot, cut into thin julienne pieces
- 1 small red onion, thinly sliced
- 2 fresh red chilies, thinly sliced
- 1 stalk lemongrass, thinly sliced
- 2 garlic cloves, crushed
- 14.79 ml brown sugar
- 29.58 ml fish sauce
- 78.07 ml fresh lime juice
- 4.92 ml black pepper
- 59.16 ml chopped green onions
- 59.16 ml chopped fresh cilantro
- 15 fresh mint leaves
- Put lettuce in salad bowls, and arrange shrimp on top.
- Place ginger, onion and chilies over shrimp.
- In a small bowl, mix lemongrass, garlic, sugar, fish sauce, lime juice, and black pepper.
- Pour over salads and garnish with green onion, cilantro, and mint leaves.
Bravo, nice salad! I made this a couple of days ago following the directions exactly but used the microplane to grate my ginger and I did not have the lemongrass so used the zest of one lemon. To my dressing I added 1 tablespoon of canola oil to hold it onto the salad better. I cooked my own shrimp but see how easy it would be with pre-cooked. I actually think I would like this even better with chicken. Thanks for posting, Sue Lau.
So much satisfaction, so little fat and calories! I forgot to get lemongrass, so I subbed the zest of one lemon. I also served the gingerroot on the side, because of family allergies. This was so full of flavor! Thank you for posting.
Wow! I halved the recipe and used the lime sauce mixture as 1 serving over my salad. I took a taste of the sauce and knew I wanted my salad saturated with it! I realized that my shrimp had freezer burn so I had to cook chicken breast. I sliced the chicken thinly and sauteed in sesame seed oil, trying to keep in line with the recipe's flavor. I didn't have any chiles so I just used slices of jalapenos with the seeds. Gave it a nice kick! Great for those who like the heat! Next time I'll cut the lemongrass in smaller pieces as I found them a little harder to eat and getting in the way when raw. They do add a great flavor. I found it fresh at Whole Foods. When I was done eating, I gathered the remaining "juice" and packed it to eat with my next serving, lunch, the following day. Update: I had to add some garlic oil to the dressing for some fat to make this a main meal.