Paleo: Quick Vietnamese-Style Shrimp Salad
with Peanuts & Honey-Lime Vinaigrette
Cooking time
10 minutes
Servings
2/4
Calories
530 /serving
Paleo pro tip: a sprinkling of garlicky toasted peanuts adds extra protein to any diet-conscious dish, plus providing some richly textured crunch. It’s the perfect garnish for this speedy Vietnamese-themed supper that shines brightly with tastes of fresh mint, lime juice and honey. Splash that easy-breezy vinaigrette on a colourful combo of baby greens, cabbage and carrots (kindly pre-cut to save time and effort), and load the salad with juicy lemongrass-spiced seared shrimp.
We will send you:
- 450g Shrimp (BAP-certified)
- 150g Shredded cabbage
- 100g Matchstick carrots
- 15ml Minced garlic
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of mint
- 1 Lime
- 25g Chopped peanuts
- 7g Honey
- 10g Hot Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass, crushed cayenne pepper)
Contains: Peanuts, Shrimp
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
4 g
Sodium
1600 mg
Total Carb
31 g
Sugars
10 g
Protein
39 g
Fibre
8 g
Preparation
Toast the peanuts
In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the peanuts and ½ the garlic. Toast, stirring frequently, 1 to 2 min., until lightly browned and fragrant. Transfer to a bowl. Wipe out and reserve the pan.
Mise en place
Pick the mint leaves off the stems; roughly chop the leaves. Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with ⅔ of the spices and S&P.
Cook the shrimp
In the reserved pan, heat a drizzle of oil on medium. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through. Add ½ the mint; stir well.
Make the salad
Meanwhile, juice the lime. In a small bowl, combine the lime juice, honey and 2 tbsp oil (double for 4 portions). Add the cabbage, carrots, baby greens, remaining mint and spices, and S&P.
Plate your dish
Divide the salad between your plates. Top with the shrimp. Garnish with the peanuts. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
