Speedy Saigon Shrimp Salad
with Spicy Nuoc Cham Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
470 /serving
This may be the most more-ish vinaigrette you’ve ever tasted. Inspired by Vietnamese dipping sauces, it expertly blends lime, chili paste and caramelized onions (and a judicious drop of fish sauce). With toasted peanuts and shrimp, and tons of crisp veggies, it’s spring in Saigon.
We will send you:
- 285g Shrimp (BAP-certified)
- 1 Lime
- 100g Radishes
- 14g Cilantro
- 150g Shredded cabbage
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 25g Chopped peanuts
- 15ml Sambal oelek
- 25g Caramelized onions
- 5ml Fish sauce
Contains: Anchovies • Peanuts • Shrimp • Sulphites
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
5 g
Sodium
1270 mg
Total Carb
18 g
Sugars
7 g
Protein
26 g
Fibre
6 g
Preparation
Mise en place
- Thinly slice the radishes.
- Pick the cilantro leaves off the stems.
- Juice the lime.
- In a small bowl, make the vinaigrette by whisking the lime juice, sambal oelek (add ½ or ¼ for medium spicy), onions, fish sauce, 3 tbsp oil (double for 4 portions) and S&P.
Toast the peanuts
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl. Wipe out and reserve the pan.
Cook the shrimp
- Pat the shrimp dry (remove the shells from the tails if desired); season with S&P.
- In the reserved pan, heat a drizzle of oil on medium.
- Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
Make the salad
- In a large bowl, combine the cabbage, baby greens, radishes, cilantro, ½ the vinaigrette and S&P.
Plate your dish
- Divide the salad between your plates.
- Top with the shrimp.
- Garnish with the peanuts.
- Serve the remaining vinaigrette on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
