Vietnamese Shrimp Salad
with Toasted Peanuts & Honey-Lime Vinaigrette
Cooking time
10 minutes
Servings
2/4
Calories
520 /serving
Paleo pro tip: a sprinkling of garlicky toasted peanuts adds extra protein plus richly textured crunch to any dish—like this speedy Vietnamese supper bright with mint, lime and honey. Load the salad of kale, cabbage and carrots (all kindly pre-cut) with juicy lemongrass-spiced seared shrimp.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 150g Shredded cabbage
- 15ml Minced garlic
- 1 Lime
- 200g Matchstick carrots
- 120g Chopped kale
- 14g Mint
- 7g Honey
- 25g Chopped peanuts
- 9g Nori & Lemongrass spices (dehydrated vegetables (garlic, carrots, green bell peppers, red bell peppers), sea salt, nori, ginger, canola oil, lemongrass, citric acid)
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
1300 mg
Total Carb
36 g
Sugars
15 g
Protein
32 g
Fibre
9 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 often, 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 (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 large bowl, combine the lime juice, honey and 2 tbsp oil (double for 4 portions).
- Add the cabbage, carrots, kale, remaining mint and spices, and S&P; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the shrimp.
- Garnish with the peanuts. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
