Ingredients for Vietnamese Shrimp Salad
- Coconut Milk
- 1/4 cup fish sauce
- Lemon, Zest Of
- Lemon, Juice Of
- Cilantro
- Fresh Basil
- Red Pepper
- Garlic Powder
- Dried Chili
- Sugar to taste
- 1 pound peeled and deveined shrimp
- 1 pound asparagus
- Iceberg Lettuce
- 2 ripe peaches, sliced
- 1 cup cubed fresh pineapple
- 1/2 cup thinly sliced cucumber
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How to Make Vietnamese Shrimp Salad
- **Make the Dressing:** In a saucepan, combine 1/4 cup fish sauce, 1/4 cup rice vinegar, 2 tablespoons brown sugar, 1 tablespoon lime juice, 1 teaspoon grated ginger, and 1 clove minced garlic. Bring to a simmer over medium heat.
- **Thicken the Dressing:** Reduce heat to low and simmer, stirring occasionally, until the sauce has thickened slightly (about 5-7 minutes).
- **Adjust Seasoning:** Taste and adjust sweetness/sourness by adding more brown sugar or rice vinegar as needed.
- **Cook the Shrimp:** Add 1 pound peeled and deveined shrimp to the sauce. Simmer for 2-3 minutes, or until pink and cooked through.
- **Blanch Asparagus:** While shrimp cooks, prepare 1 pound asparagus by snapping off the tough ends. Blanch in boiling water for 2-3 minutes (for thin asparagus), or 4-5 minutes (for thicker asparagus), until tender-crisp.
- **Combine Shrimp and Asparagus:** Add the blanched asparagus to the shrimp and sauce. Remove from heat and let cool slightly.
- **Prepare the Salad:** In a large bowl, combine the shrimp and asparagus mixture with 4 cups chopped romaine lettuce, 2 ripe peaches, sliced, 1 cup cubed fresh pineapple, and 1/2 cup thinly sliced cucumber.
- **Serve:** Gently toss to combine. Serve immediately in hollowed-out pineapple halves (optional) for a stunning presentation.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
265g
Fat
27g
Carbs
30g
