Ingredients
Garlic Shrimp: 12–15 medium shrimp (150–200g), shelled and deveined; 1 tbsp olive oil; 2 garlic cloves (minced); pinch salt and pepper
Dressing: 1/4 cup lime juice; 1/4 cup fish sauce; 2 tbsp rice vinegar; 1 tbsp caster sugar; 1 large garlic clove (finely chopped); 1 tsp red chili (finely chopped)
Salad: 2.5 oz dried rice vermicelli noodles; 3 cups iceberg lettuce (shredded); 1 cup carrot (matchsticks); 1.5 cups cucumber (matchsticks); 1.5 cups beansprouts; 1/4 cup coriander leaves; 1/4 cup mint leaves
Instructions
- Marinate the shrimp with olive oil, garlic, salt, and pepper. Set aside for 10 minutes.
- Mix dressing ingredients in a jar and let sit for 10 minutes.
- Cook shrimp in a hot skillet for about 2 minutes per side until pink and opaque. Remove and set aside.
- Prepare vermicelli noodles per package instructions (preferably soaking in hot tap water), then drain.
- Arrange noodles and salad ingredients on a plate or mix in a bowl. Top with shrimp.
- Drizzle with dressing or serve dressing on the side.
Notes
- Use any type of vermicelli (rice or bean).
- Cooked prawns should form a “C” shape; overcooked ones form a tight “O”.
- Can substitute shrimp with cooked chicken or add pickled veggies for variation.
- Nutrition values based on 3 servings; dressing amount may lead to excess sodium.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 334g
- Calories: 273
- Sugar: 9.9g
- Sodium: 2160mg
- Fat: 6.1g
- Saturated Fat: 1g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 36.9g
- Fiber: 2.6g
- Protein: 16.8g
- Cholesterol: 105mg
