Vietnamese Cilantro Shrimp Salad Recipe

Name: Vietnamese Cilantro Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2-ounce) package bean thread noodles, crumbled; 2 cups boiling water; 2 cups shredded red cabbage; 1 medium (1 1/2 cups) cucumber, cut into 1x1/4-inch strips; 1/2 cup sliced green onions; 1 cup matchstick or julienne carrots; 1 cup fresh pea pods, strings removed, sliced diagonally; 2 tablespoons Land O Lakes Butter; 2 tablespoons hoisin sauce; 1 tablespoon sugar; 1 tablespoon rice vinegar; 1 pound medium uncooked shrimp, peeled, deveined; 1/2 cup chopped fresh cilantro; 1/2 cup chopped salted peanuts; 1/4 cup low sodium soy sauce; 1/4 cup sugar; 1 tablespoon sesame oil; 1 tablespoon fish sauce

Servings: persons

1 (2-ounce) package bean thread noodles, crumbled
2 cups boiling water
2 cups shredded red cabbage
1 medium (1 1/2 cups) cucumber, cut into 1x1/4-inch strips
1/2 cup sliced green onions
1 cup matchstick or julienne carrots
1 cup fresh pea pods, strings removed, sliced diagonally
2 tablespoons Land O Lakes Butter
2 tablespoons hoisin sauce
1 tablespoon sugar
1 tablespoon rice vinegar
1 pound medium uncooked shrimp, peeled, deveined
1/2 cup chopped fresh cilantro
1/2 cup chopped salted peanuts
1/4 cup low sodium soy sauce
1/4 cup sugar
1 tablespoon sesame oil
1 tablespoon fish sauce

1
Soak bean thread noodles in boiling water 10 minutes; drain.
2
Rinse under cold water.
3
Place into serving bowl.
4
Top with remaining noodle mixture ingredients.
5
Combine butter, hoisin sauce, sugar and vinegar in 10-inch skillet; cook over medium heat until sizzling.
6
Add shrimp; cook, stirring constantly, 3-4 minutes or until shrimp turn pink.
7
Spoon shrimp mixture over noodle mixture.
8
Sprinkle with cilantro and peanuts.
9
Whisk all dressing ingredients together in bowl until sugar is dissolved.
10
Pour dressing over salad; toss to coat.
11
Serve immediately.

1570

kcal

Calories

139

Fat

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 18 ingredients. The key ingredients include: 1 (2-ounce) package bean thread noodles, crumbled, 2 cups boiling water, 2 cups shredded red cabbage, 1 medium (1 1/2 cups) cucumber, cut into 1x1/4-inch strips, and more.

Yes, Vietnamese Cilantro Shrimp 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!

Vietnamese Cilantro Shrimp Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions