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Vietnamese Shrimp Salad

Poached shrimp, cucumbers, tomatoes, avocado, red onion, cilantro, and mint tossed in a Vietnamese style dressing!
Prep Time 30 minutes
Cook Time 2 minutes
Total Time 32 minutes
Servings 4 servings
Author Olivia Lam

Ingredients

For the Dressing:

  • 4 tbsp Hot Water
  • 2 tbsp Granulated Sugar
  • 2 tbsp Fish Sauce
  • 2 tbsp Rice Vinegar
  • Juice From 1 lime
  • ½ tbsp Toasted Sesame Seeds
  • 2 Garlic Cloves (minced)
  • 1 tsp Finely Chopped Lemongrass
  • 1 Thai Chili (finely chopped)

For the Salad:

  • ¾ lb Large Shrimp (peeled and deveined)
  • 1 cup ½ inch diced English Cucumber
  • 1 cup Cherry Tomatoes (halved)
  • 1 Avocado (½ inch dice)
  • ½ cup Thinly Sliced Red onion
  • ¼ cup Cilantro Leaves
  • ¼ cup Mint Leaves (roughly torn)

Instructions

For the Dressing:

  • Add the hot water into a medium sized bowl. Pour in the granulated sugar and mix until dissolved. Then mix in the fish sauce, rice vinegar, lime juice, toasted sesame seeds, garlic, lemongrass, and thai chili.

For the Salad:

  • Bring a large pot of water to a simmer. Add in the shrimp and cook for 2-3 minutes until fully cooked. Remove the shrimp from the hot water and place it into a bowl of ice water to cool for a few minutes. Drain the shrimp and pat dry with paper towels.
  • Add the poached shrimp, cucumber, cherry tomatoes, avocado, red onion, cilantro, and mint into a large bowl. Pour in ¾ of the prepared dressing and gently toss the ingredients together. Taste and adjust seasoning if necessary. Add more dressing if desired. Enjoy!