Vietnamese shrimp salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Vietnamese shrimp salad

Carb-Conscious, Dairy-Free, Paleo, Soy-Free, Gluten-Free

2 Servings, 410 Calories/Serving

15 Minutes

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Shellfish options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 10 ounces wild sea scallops
  • 1 or 2 organic shallots
  • 1 organic lime
  • 1 organic mango
  • 4 or 5 sprigs organic fresh mint
  • Sun Basket nuoc cham base (fish sauce - garlic - coconut sugar)
  • 3 ounces organic mixed greens or other leafy greens
  • 3 ounces organic shredded cabbage
  • 3 tablespoons walnuts

Ingredient IQ

Fish sauce is made by packing fresh anchovies in salt and leaving them to ferment, creating a delicious funky flavor we can’t get enough of. A common pantry item in Southeast Asia, it’s used much like soy sauce, as a salt-like seasoning. The ancient Romans had their own version known as garum, traditionally made with mackerel.

Grill It

Prepare a medium-hot fire in a grill. Thread the shrimp or scallops onto skewers, making sure the shrimp are facing the same way or the flat sides of the scallops are facing out. Set the skewers on the grill directly over the heat and cook, turning once, until lightly charred and just opaque within, 2 to 5 minutes per side.

Nutrition per serving

Calories: 410, Protein: 26g (52% DV), Fiber: 7g (28% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 9g, Saturated Fat: 2g (10% DV), Cholesterol: 180mg (60% DV), Sodium: 1350mg (56% DV), Carbohydrates: 38g (13% DV), Total Sugars: 27g, Added Sugars: 1g (2% DV).
Contains: Fish (anchovy), Tree Nuts (coconut, walnut)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the shellfish

For the shrimp or jumbo shrimp:
  • 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.

For the scallops:
  • 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.

While the shellfish cooks, start the salad.

2

Make the dressing and salad

  • 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.
In a small bowl, stir together the shallots, nuoc cham base, lime zest, 1 tablespoon [2 TBL] lime juice, and 2 tablespoons [¼ cup] water.
In a large bowl, toss together the mixed greens, cabbage, shellfish, mango, mint, walnuts, and 1 tablespoon [2 TBL] dressing (set aside the remaining dressing for serving). Season to taste with salt and pepper.

Serve

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

Kids Can!

  • Separate the shallot slices into rings.
  • Juice the lime.
  • Strip the mint leaves.
  • Stir the dressing.
  • Assemble the salad.

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