+

Vietnamese Grilled Shrimp Salad

Vietnamese Grilled Shrimp Salad
Sign up to save this recipe to your profile Sign Up Now ›
4 to 6 servings Easy
Total: Active:
1 Rating 

Ingredients (20)

For the shrimp:

  • 1/2 stalk lemongrass, outer leaves removed, thinly sliced
  • 1 tablespoon Sriracha
  • 2 tablespoons fish sauce (nuoc mam)
  • 2 medium garlic cloves, peeled
  • 8 to 10 basil leaves, preferably Thai basil
  • 2 tablespoons light brown sugar
  • Kosher salt
  • 2 tablespoons vegetable oil
  • 1 1/2 pounds medium shrimp, peeled and deveined, tails left on

For the salad:

  • 8 ounces rice vermicelli
  • Kosher salt
  • Leaves from 1 head of red- or green-leaf lettuce
  • 1 cup shredded carrot
  • 1 large handful of mung bean sprouts
  • 1 English cucumber, thinly sliced
  • 1/2 cup fresh mint leaves
  • 1/2 cup cilantro (leaves and small stems)
  • 1/2 cup roasted unsalted peanuts, chopped
  • Sriracha, for drizzling (optional)
  • 1 recipe Nuoc Cham
Try Amazon Fresh
Nutritional Information
  • Calories553
  • Fat18.35g
  • Saturated fat2.21g
  • Trans fat0.08g
  • Carbs63.81g
  • Fiber5.02g
  • Sugar9.02g
  • Protein33.38g
  • Cholesterol214.32mg
  • Sodium1898.61mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Proof that something light and refreshing doesn’t have to be wimpy on the flavor front. To make this classic Vietnamese salad, you marinate shrimp with lemongrass, Sriracha, fish sauce, garlic, and brown sugar, then cook in a grill pan. Serve them on a bed of rice vermicelli, with lettuce leaves, shredded carrot, bean sprouts, cucumber, aromatic herbs, and sprinkling of chopped peanuts.

Game plan: The shrimp has to marinate for at least 1 hour (longer is better), so plan accordingly.

Tips for Shrimp

Instructions

To marinate and cook the shrimp:
  1. 1In a blender, combine the lemongrass, Sriracha, fish sauce, garlic, basil, brown sugar, a pinch of salt, and vegetable oil and purée until smooth, about 1 minute. Scrape into a medium bowl, add the shrimp, and toss to combine. Cover and set aside to marinate, at least 1 hour and as long as overnight.
  2. 2Grill the shrimp just before serving. Heat a grill pan over medium-high heat. Cook the shrimp until just done, about 2 minutes per side.

To make the salad:

  1. 1Cook the vermicelli according to the directions on the package, or boil in lightly salted water until just soft, about 30 to 45 seconds. Drain and set aside to cool.
  2. 2Arrange the lettuce leaves on a large serving platter, followed by the vermicelli, carrot, bean sprouts, and cucumber.
  3. 3Place the grilled shrimp on top of the vermicelli and garnish with the mint, cilantro, and chopped peanuts. Drizzle with the optional Sriracha, and serve with bowls of Nuoc Cham.
Load Comments

Recommended from Chowhound

BBQ 101: How to Grill for Beginners
Guides

BBQ 101: How to Grill for Beginners

by Greg Stegeman | The weather is getting nicer, Memorial Day is on the horizon, and summer is right around the corner...

The Best Grills, BBQ Tools, and Grill Accessories
Guides

The Best Grills, BBQ Tools, and Grill Accessories

by Jen Wheeler | If you're in the market for a new grill, grill brush, or basically any other BBQ tool, grill accessory...

A Comprehensive Guide to Barbecue Sauce Across the Country
Guides

A Comprehensive Guide to Barbecue Sauce Across the Country

by Greg Stegeman | Barbecue sauce is a blanket term that doesn't necessarily do justice to all the regional styles of...