Vietnamese Grilled Shrimp Salad

Sunday, August 11, 2013


1 lb Louisiana shrimp
2 tbsp vegetable oil
2 cloves garlic, minced
salt and pepper

Peel and de-vein shrimp
Marinate in garlic and oil for 15-20 min
Season with salt and pepper and grill on bbq or grill pan. Should take less than 5 minutes


Thinly sliced cabbage, julienned carrots, thinly sliced green papaya (optional), handful each of Vietnamese cilantro and mint. (Basil works too)
Handful crushed roasted cashews
Handful fried shallots (you can fry your own or buy them in jars from Asian grocery stores)

Toss to mix everything except cashews and fried shallots
Cashews and shallots to be added at the last minute – after dressing the salad, so they retain their crunch


6 Tbsp vegetable oil
3 tbsp rice wine vinegar
3 tbsp fish sauce
Juice of 2 limes (can use more or less depending on taste)
1 tbsp caster sugar
1-2 finely chopped Serrano chillies
You can use 1-2 finely mined cloves of garlic – I don’t use garlic in mine

Combine in a jar and shake (can be made in advance)


When ready to serve, plate a mound of dressed (dress to desired “wetness)” salad on a plate. Top with cashews and fried shallots. Arrange grilled shrimp on top and dig in!