Vietnamese Shrimp Salad PT15M https://img3.recipesrun.com/201907/2019/0827/62/e/223216/300x200x90.jpg Delicate shellfish, savory mango, and cooling mint make this 15-minute meal a hit any night of the week, equal parts satisfying and refreshingly light. It can't be easier! Just mix all the ingredients, you can add any other vegetable as you like, and season to taste with salt and pepper. Enjoy! 2 servings Ingredients: 3 tbsp. Walnuts 3 oz. Organic shredded cabbage 3 oz. Organic mixed greens Coconut sugar Garlic Fish sauce 4 sprigs Organic fresh mint 1 Organic mango 1 Organic lime 2 Organic shallots 10 oz. Wild sea scallops 10 oz. Wild gulf shrimp

Vietnamese Shrimp Salad

4.7

( By Ellie )

Delicate shellfish, savory mango, and cooling mint make this 15-minute meal a hit any night of the week, equal parts satisfying and refreshingly light. It can't be easier! Just mix all the ingredients, you can add any other vegetable as you like, and season to taste with salt and pepper. Enjoy!

01 Information

Grade easy
Serving 2 servings
Calorie 410 Kcal
Total Time 15 Mins

02 Ingredients

- 3 tbsp. Walnuts
- 3 oz. Organic shredded cabbage
- 3 oz. Organic mixed greens
- Coconut sugar
- Garlic
- Fish sauce
- 4 sprigs Organic fresh mint
- 1 Organic mango
- 1 Organic lime
- 2 Organic shallots
- 10 oz. Wild sea scallops
- 10 oz. Wild gulf shrimp

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03 Method

Step 1

Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper. In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate.
Step 2

Pat the scallops dry with a paper towel; season lightly with salt. In a large frying pan over high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate.
Step 3

Peel the shallots and cut them crosswise into thin slices. Separate the slices into rings. Zest the lime; juice half and cut half into wedges for garnish. (Zest and juice 1 lime; cut 1 lime into wedges.) Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit into halves. Thinly slice the halves crosswise. Strip the mint leaves from the stems.
Step 4

In a small bowl, stir together the shallots, nuoc cham base, lime zest, 1 tablespoon lime juice, and 2 tablespoons water.
Step 5

In a large bowl, toss together the mixed greens, cabbage, shellfish, mango, mint, walnuts, and 1 tablespoon dressing (set aside the remaining dressing for serving). Season to taste with salt and pepper.
Step 6

Transfer the salad to individual plates and serve the lime wedges and remaining dressing on the side.

04 Author

Ellie

1078 Recipes

Vietnamese Shrimp Salad

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