Ingredients for Shape's Vietnamese Shrimp Salad
- Lime, Juice Of
- Granulated Sugar
- 1 tablespoon fish sauce
- Spinach Leaves
- 1 cup shredded carrots
- Dry Roasted Peanuts
- Cooked Shrimp
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How to Make Shape's Vietnamese Shrimp Salad
- **Make the Dressing:** In a small bowl, whisk together 2 tablespoons lime juice, 1 tablespoon sugar, and 1 tablespoon fish sauce until the sugar dissolves completely.
- **Prep the Veggies:** Add 5 ounces baby spinach and 1 cup shredded carrots to a large salad bowl.
- **Dress the Salad:** Pour half of the dressing over the spinach and carrots. Toss gently to coat evenly.
- **Plate the Salad:** Divide the salad among four dinner plates.
- **Add the Shrimp & Peanuts:** Top each salad with 4 ounces cooked shrimp (about 6-8 large shrimp) and 1 tablespoon roasted peanuts.
- **Finish with Dressing:** Drizzle the remaining dressing over each salad and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
39g
Fat
8g
Carbs
6g