Spicy Thai Basil & Lime Jumbo Shrimp Vietnamese Salad

May 20, 2023May 20, 20230 2
Spicy Thai Basil & Lime Jumbo Shrimp Vietnamese Salad Recipe
in Salad

Prep

30 min

Cook

15 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 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

Nutrision Information

Servings Per Recipe
4
Calories
400
Sugar
24g
Fat
9g
Spicy Thai basil & lime jumbo shrimp Vietnamese salad is a delicious and flavorful salad that is perfect for a hot summer day. The salad is made from fresh ingredients and is high in protein and fiber, making it a healthy option for lunch or dinner. The salad is easy to make and can be customized to suit your taste preferences. The fresh herbs, chili pepper, and lime add a zesty flavor to the salad and the shrimp makes it a filling and satisfying meal. This salad is perfect for those who love spicy and flavorful food and would like to try new and exotic flavors.

Instructions

1.In a small bowl, whisk together the fish sauce, lime juice, palm sugar, vegetable oil, garlic, Thai basil, and Thai red chili pepper.
2.Add the jumbo shrimp to the bowl and let it marinate for at least 30 minutes to overnight in the fridge.
3.Cook the dried rice vermicelli as per package instructions and keep it aside.
4.Heat the remaining vegetable oil in a skillet over medium-high heat and cook the shrimp in it, around 2 minutes per side, until they turn pink and are fully cooked.
5.Chop the cooked shrimp into bite-size pieces.
6.Slice the lettuce into bite-size pieces and arrange it on a platter.
7.Layer the rice vermicelli on top of the lettuce.
8.Add the scallions, carrots, and carambolas on top of the rice vermicelli.
9.Drizzle the remaining marinade over the salad.
10.Arrange the sliced cucumber and mint sprig on top of the salad.
11.Garnish the salad with unsalted peanuts and serve.

PROS

This Thai shrimp salad recipe is healthy and delicious and can be made in less than an hour.

The salad is light and refreshing and is perfect for a light lunch or dinner.

The salad is rich in protein, fiber, and essential vitamins and minerals.

CONS

The salad can be quite spicy for those who cannot tolerate spice well.

The salad requires a bit of preparation time and can be a bit time-consuming to make.

HEALTH & BENEFITS

This spicy Thai shrimp salad is packed with health benefits as it is low in calories and high in protein and fiber.
It is also rich in essential vitamins and minerals such as vitamin C, vitamin K, folate, and iron.
The Thai basil and chili pepper have anti-inflammatory properties that can lower blood pressure and reduce inflammation in the body.
It is also a low-fat dish with less than 10g of fat per serving.

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