Spicy Thai Basil & Lime Jumbo Shrimp Vietnamese Sa

Name: Spicy Thai Basil & Lime Jumbo Shrimp Vietnamese Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fish sauce; 1/4 cup fresh lime juice (lemon juice can be subsituted); 1 cup palm sugar (granulated sugar can be subsituted); 1 tablespoon vegetable oil; 1 large garlic clove, finely grated; 1/4 cup packed fresh Thai basil, minced (Mint or Cilantro can be subsituted); 1 -2 red Thai red chili pepper, stemmed, seeded and minced; 24 jumbo shrimp, preferably tiger shrimp, deviened (about 10 per pound); 1 (12 ounce) package dried rice vermicelli; 1/4 cup vegetable oil; 3 scallions, trimmed an thinly sliced into rounds (white and green parts); 3 carrots, peeled and cut into julienne strips; 2 heads lettuce (boston or bibb); 2 unripe carambolas, sliced paper-thin crosswise (star fruit) (optional); 1 English cucumber, peeled, halved lengthwise, seeded, and sliced pape-thin crosswise; 1 bunch fresh mint sprig; 1 cup unsalted peanuts

Servings: persons

1/4 cup fish sauce
1/4 cup fresh lime juice (lemon juice can be subsituted)
1 cup palm sugar (granulated sugar can be subsituted)
1 tablespoon vegetable oil
1 large garlic clove, finely grated
1/4 cup packed fresh Thai basil, minced (Mint or Cilantro can be subsituted)
1 -2 red Thai red chili pepper, stemmed, seeded and minced
24 jumbo shrimp, preferably tiger shrimp, deviened (about 10 per pound)
1 (12 ounce) package dried rice vermicelli
1/4 cup vegetable oil
3 scallions, trimmed an thinly sliced into rounds (white and green parts)
3 carrots, peeled and cut into julienne strips
2 heads lettuce (boston or bibb)
2 unripe carambolas, sliced paper-thin crosswise (star fruit) (optional)
1 English cucumber, peeled, halved lengthwise, seeded, and sliced pape-thin crosswise
1 bunch fresh mint sprig
1 cup unsalted peanuts

1
Prepare the shrimp:
2
In a large bowl, whisk together the fish sauce, lime or lemon juice, and sugar until the sugar is completely dissolved. Add the oil, garlic, basil and chili. If you wish, pour the marinade into a blender and pulse until smooth.
3
Place the shrimp and marinade into a resealable gallon plastic bag. Squeeze out the air; and seal the bag. Hold onto the two ends, shake the bag to coat the pieces evenly. Refrigerate for 4 hours, turning the bag every 30 minutes or so to redistribute the marinade.
4
Put the rice vermicelli into a large bowl with water to cover. Let soak until pliable, about 30 minutes. In a large pot of boinling water, cook the vermicelli for no more than 5 seconds. Drain and rinse under cold running water. Transfer to a dish, cover with plastic wrap and wet aside.
5
In a small sauce pan, heat the oil over medium heat. Fry the scallions until fragrant and lightly golden, about 5 minutes. Remove from the heat and let cool. Toss the rice vermicelli with the scallion oil ( including the scallions) and transfer to a serving platter.
6
On a serving platter, arrange, in individual piles the carrots, lettuce leaves, carambolas ( if using), cucmber and mint sprigs. Put the peanuts in a separte bowl.
7
Cook the shrimp:
8
Just before you are ready to serve, prepare a hot fire in a charcoal grill or preheat a gas grill to high (500F). Remove the shrimp from the marinade and discard the marinade. Grill the shrimp, turning them frequently to prevent burning, for 2 to 3 minutes, until evenly pink and golden on both sides.
9
To Serve:
10
Instruct your guests to take some vericelli, carrots, cucumbers, carambolas, lettus leaves (freshly torn), mint leaves (pinching off the sems and freshly torn), and toss in their individual dishes ( a large soup bowl or deep plate is best) until the ingredients are evenly distributed. Place the grilled shrimp on top, sprinkle with peanuts and drizzle with the nauc cham. Serves 6 to 8.
11
Wine Recommendations: Gewurztraminer, Pinot Gris, or chilled Morgon from Beaujoliais.

1396

kcal

Calories

Fat

108

Carbs

163

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup fish sauce, 1/4 cup fresh lime juice (lemon juice can be subsituted), 1 cup palm sugar (granulated sugar can be subsituted), 1 tablespoon vegetable oil, and more.

Yes, Spicy Thai Basil & Lime Jumbo Shrimp Vietnamese Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spicy Thai Basil & Lime Jumbo Shrimp Vietnamese Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions