Vietnamese Shrimp Salad Recipe

Name: Vietnamese Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: dressing; 1/4 cup coconut milk; 1 1/2 tablespoons fish sauce; 1 lemon, zest of; 1 lemon, juice of; 2 tablespoons finely chopped cilantro; 4 -5 leaves fresh basil, finely chopped; 1 finely sliced red pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon crushed dried chili; 1 teaspoon sugar; salad ingredients; 2 -3 cups shrimp, peeled, deveined; 1 cup asparagus (new tiny asparagus is best); 1/4 head iceberg lettuce, chopped into slices; 2 peaches, peeled and sliced; 1 pineapple, hollowed out and cut into pieces; 1 cup finely sliced cucumber

Servings: persons

dressing
1/4 cup coconut milk
1 1/2 tablespoons fish sauce
1 lemon, zest of
1 lemon, juice of
2 tablespoons finely chopped cilantro
4 -5 leaves fresh basil, finely chopped
1 finely sliced red pepper
1/2 teaspoon garlic powder
1/2 teaspoon crushed dried chili
1 teaspoon sugar
salad ingredients
2 -3 cups shrimp, peeled, deveined
1 cup asparagus (new tiny asparagus is best)
1/4 head iceberg lettuce, chopped into slices
2 peaches, peeled and sliced
1 pineapple, hollowed out and cut into pieces
1 cup finely sliced cucumber

1
Bring all of the ingredients in the dressing to a boil.
2
Stir occasionally until the sauce has thickened.
3
Taste the sauce and add salt/sugar as necessary: the sauce should be sweet/sour.
4
Place the shrimp in the sauce and allow to simmer.
5
Cook the asparagus.
6
The time for this will vary depending on how thick the asparagus is.
7
For tiny asparagus, 2-3 minutes.
8
Add the asparagus to the shrimp.
9
Take this mixture off of the heat and allow to cool.
10
Mix together the shrimp/asparagus/dressing, lettuce, peaches, pineapple, and cucumber together, and serve in the hollowed out pineapple halves.

152

kcal

Calories

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

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: dressing, 1/4 cup coconut milk, 1 1/2 tablespoons fish sauce, 1 lemon, zest of, and more.

Yes, Vietnamese 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 Shrimp Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions