If you’re craving a fresh, vibrant dish that bursts with layers of flavors and textures, this Vietnamese Shrimp Salad Recipe is exactly what you need. It’s a perfect harmony of tender shrimp, crisp vegetables, and fragrant herbs all tossed in a tangy, slightly sweet dressing that will awaken your taste buds. This salad is not only easy to make but also delivers an authentic taste of Vietnamese cuisine that feels light, refreshing, and incredibly satisfying at the same time.
Ingredients You’ll Need
Getting the ingredients right is key to creating a Vietnamese Shrimp Salad Recipe that sings with every bite. Each component adds something special — from crunch and color to herbaceous notes and balanced flavors.
- Medium shrimp: Fresh, peeled, and deveined shrimp provide the main protein with a tender, juicy texture.
- Vegetable oil: Used for sautéing the shrimp to bring out their natural sweetness and achieve a subtle caramelization.
- Salt and black pepper: Simple seasonings to enhance the shrimp’s taste without overpowering the salad.
- Napa cabbage: Thinly sliced for a mild crunch that complements the shrimp beautifully.
- Carrots: Julienned for a vibrant splash of orange and a satisfying crisp bite.
- Cucumber: Julienned as well, adding coolness and refreshing moisture.
- Red bell pepper: Julienned for sweetness and a pop of red color that makes the salad inviting.
- Fresh mint leaves: Chopped to introduce a bright, cooling herbaceous note essential in Vietnamese dishes.
- Fresh cilantro leaves: Adds a citrusy, slightly peppery freshness that ties the flavors together.
- Fresh basil leaves: Brings in a sweet, aromatic depth to balance the other herbs.
- Roasted peanuts: Chopped for a nutty crunch that finishes the salad with texture and richness.
- Lime juice: Provides the perfect tangy zing that lifts the entire salad.
- Fish sauce: A classic savory umami punch essential to authentic Vietnamese flavor profiles.
- Sugar: Balances the sour and salty elements for a harmonious taste.
- Garlic: Minced for a gentle pungency that enhances the dressing without overwhelming it.
- Red chili (optional): Thinly sliced for those who love a little fiery kick in their salad.
How to Make Vietnamese Shrimp Salad Recipe
Step 1: Sauté the Shrimp
Start by heating vegetable oil in a large pan over medium heat. Add the shrimp along with salt and black pepper, cooking them just until they turn pink and opaque — about 3 to 4 minutes. This quick sauté ensures the shrimp remain juicy and tender rather than rubbery. Once cooked, remove the shrimp from the heat and set them aside to cool slightly.
Step 2: Prepare the Vegetables and Herbs
While the shrimp are cooling, combine the napa cabbage, carrots, cucumber, red bell pepper, and the fresh herbs (mint, cilantro, and basil) in a large bowl. The fresh herbs are crucial because they add layers of flavor and color, elevating this salad beyond simple greens and shrimp. Toss gently to blend these vivid ingredients evenly.
Step 3: Combine Shrimp with Vegetables
Now add the cooked shrimp to your prepped vegetable and herb mix. Toss everything gently to ensure the warmth of the shrimp slightly softens the greens, creating a perfect texture contrast.
Step 4: Make the Dressing
In a small bowl, whisk together lime juice, fish sauce, sugar, minced garlic, and sliced red chili if you want a bit of heat. Stir until the sugar completely dissolves. This dressing is the heart of the Vietnamese Shrimp Salad Recipe — bringing tang, sweet, salty, and spicy in just the right balance.
Step 5: Dress the Salad
Pour the freshly made dressing over the shrimp and vegetable mixture. Toss thoroughly but delicately, ensuring every component is coated. This step lets the flavors meld beautifully without bruising the delicate herbs.
Step 6: Plate the Salad
Transfer your dressed salad onto a serving platter or individual plates. Presentation matters because this salad’s colorful ingredients are truly a feast for the eyes as well as the palate.
Step 7: Garnish with Peanuts
Sprinkle chopped roasted peanuts liberally over the top. These add a wonderfully crunchy texture and a nutty depth that perfectly complements the fresh ingredients and bright dressing.
How to Serve Vietnamese Shrimp Salad Recipe
Garnishes
While the chopped roasted peanuts already add fantastic texture, feel free to add extra mint or basil leaves on top for an even fresher herbal punch. Thin lime wedges on the side offer a chance for guests to add zestiness to their liking.
Side Dishes
This salad shines wonderfully alongside a bowl of fragrant jasmine rice or sticky rice, which balances the tanginess and freshness. It also pairs well with Vietnamese grilled pork or spring rolls, making it the perfect light yet flavorful complement in a larger meal.
Creative Ways to Present
For casual gatherings, serve the salad in a large vibrant bowl where everyone can help themselves. For a more elegant presentation, consider plating it individually in shallow bowls or on banana leaves to give a festive, authentic feel. Adding edible flowers or extra herbs around the edge can also make the dish feel extra special.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (though this salad is so delicious it might not last long), store them in an airtight container in the refrigerator. To preserve freshness and prevent sogginess, keep the dressing separate if possible and add it just before serving again.
Freezing
Because this Vietnamese Shrimp Salad Recipe relies on fresh vegetables and herbs, freezing is not recommended. Doing so would compromise the crisp textures and bright flavors that are essential to the dish.
Reheating
Reheating this salad isn’t ideal since it is best enjoyed fresh to maintain the crunch of the vegetables and the delicate herbs. If you must warm the shrimp, do so gently in a pan and then combine with fresh vegetables and dressing right before serving.
FAQs
Can I use frozen shrimp for this salad?
Yes, frozen shrimp works well, but be sure to thaw them completely and pat dry before cooking. This keeps the shrimp from releasing excess water, which could dilute the salad’s vibrant flavors.
Is fish sauce necessary in the dressing?
Fish sauce is a staple in Vietnamese cuisine and essential to achieving the authentic umami flavor in this salad. If you prefer, you can substitute with soy sauce, but the flavor profile will be slightly different.
What can I substitute if I can’t find napa cabbage?
If napa cabbage isn’t available, try using green cabbage or iceberg lettuce. They both provide crispness, though napa cabbage has a slightly sweeter and more tender texture.
How spicy is this salad with the red chili included?
The red chili adds a mild heat that complements rather than overwhelms the salad. But you can always omit it or adjust the amount depending on your spice tolerance.
Can I make this salad vegetarian or vegan?
Absolutely! Replace shrimp with tofu or tempeh and swap fish sauce for a vegetarian soy-based sauce or tamari to keep it flavorful and plant-based.
Final Thoughts
There’s something truly magical about the way fresh, simple ingredients come together in this Vietnamese Shrimp Salad Recipe. It is a colorful celebration of flavors and textures that’s quick to prepare yet feels special enough for any occasion. I wholeheartedly encourage you to give this recipe a try — it’s a delightful way to bring a taste of Vietnam right into your kitchen and onto your table.
Print
Vietnamese Shrimp Salad Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 10m
- Total Time: 0h 30m
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: Vietnamese
Description
A vibrant and refreshing Vietnamese Shrimp Salad featuring tender sautéed shrimp, crisp napa cabbage, fresh herbs, and a tangy lime-fish sauce dressing, topped with crunchy roasted peanuts for texture.
Ingredients
Shrimp
- 1 lb (450 g) medium shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Vegetables and Herbs
- 2 cups napa cabbage, thinly sliced
- 1 cup carrots, julienned
- 1 cup cucumber, julienned
- 1/2 cup red bell pepper, julienned
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup fresh basil leaves, chopped
Dressing
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1 red chili, thinly sliced (optional)
Topping
- 1/4 cup roasted peanuts, chopped
Instructions
- Cook the shrimp: In a large pan, heat the vegetable oil over medium heat. Add the shrimp, salt, and black pepper, and cook until the shrimp turn pink and are opaque, about 3-4 minutes. Remove from heat and set aside.
- Prepare the vegetables: In a large bowl, combine the thinly sliced napa cabbage, julienned carrots, cucumber, red bell pepper, and chopped fresh mint, cilantro, and basil leaves. Toss gently to mix.
- Add shrimp to vegetables: Add the cooked shrimp to the vegetable and herb mixture, gently tossing to combine without bruising the delicate leaves.
- Make the dressing: In a small bowl, whisk together lime juice, fish sauce, sugar, minced garlic, and thinly sliced red chili (if using) until the sugar is fully dissolved and the dressing is well combined.
- Dress the salad: Pour the prepared dressing over the shrimp and vegetable mixture, tossing thoroughly to ensure even coating and flavor distribution.
- Plate the salad: Transfer the dressed salad to a serving platter or divide onto individual plates for presentation.
- Add topping: Sprinkle the chopped roasted peanuts evenly over the top of the salad just before serving to add crunch and nutty flavor.
Notes
- For a spicier salad, increase the amount of red chili or substitute with fresh chili slices.
- The salad is best served immediately to keep the vegetables crisp and fresh.
- Peanuts can be substituted with toasted cashews or almonds for a different nutty flavor.
- If fish sauce is unavailable, a mixture of soy sauce and lime juice can be used as a substitute, though the flavor will vary.
