Pan-seared shrimp on a crisp cabbage and carrot slaw, dressed with a bright ginger-and-lime vinaigrette. This Vietnamese-style shrimp salad is light, low-carb and ready in under 30 minutes—perfect for a quick dinner or make-ahead lunches.
Fresh herbs, crunchy vegetables and sweet, tender shrimp come together with a tangy dressing for a salad that’s full of summer flavor. It’s essentially a lightened-up version of the Vietnamese noodle bowls you might enjoy at a restaurant—only without the noodles, making it lower in carbs and lighter overall.
This salad is great for a fast, healthy lunch. Shredding the vegetables with a mandoline or sharp knife speeds preparation, and the shrimp take only minutes to cook in a hot pan. The vinaigrette and the shredded vegetables keep well in airtight containers in the fridge for several days, so you can prep components ahead for an easy week of meals.
How to make Vietnamese shrimp salad
Heat a little oil in a nonstick frying pan over medium-high heat. Add the shrimp in a single layer and cook until both sides are pink and the centers are opaque—usually 3–5 minutes per side depending on size.
Shred or thinly slice the napa and purple cabbage. Julienne the carrots and cucumber into matchstick pieces. Combine the vegetables in bowls and add chopped mint and cilantro.
Whisk together the lime juice, fish sauce, seasoned rice vinegar, minced garlic, minced ginger and chopped red chili to make the dressing.
Top the salad bowls with the cooked shrimp and drizzle with the dressing, or serve the dressing on the side so each person can add as much as they like.
Tips for the best Vietnamese shrimp salad
Use fresh herbs, ginger and garlic. The bright, aromatic flavors of fresh mint, cilantro, ginger and garlic are key to this salad—don’t substitute dried versions.
If you prefer convenience, you can replace freshly shredded cabbage with a pre-packaged coleslaw mix to save time. Whole cabbages are economical if you cook often, but coleslaw mix works well in a pinch.
Dietary information
This Vietnamese shrimp salad is suitable for:
- pescatarian
- low carb
- gluten free
- dairy free
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More shrimp recipes you’ll love
If you enjoy this salad, other shrimp recipes to try include buffalo shrimp lettuce wraps, Greek shrimp with tomatoes and feta, bang bang shrimp tacos and Cajun shrimp pasta.
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Buffalo Shrimp Lettuce Wraps
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Greek Shrimp with Tomatoes and Feta
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Bang Bang Shrimp Tacos
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Cajun Shrimp Pasta
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Vietnamese Shrimp Salad
15 mins
5 mins
20 mins
Ingredients:
Dressing
- 1/3 cup lime juice
- 1/3 cup fish sauce
- 2.5 Tbsp seasoned rice vinegar
- 1 clove garlic, minced
- 1/2 Tbsp minced ginger
- 1 red chili, minced
Salad
- 1 lb shrimp
- 3 cups shredded napa cabbage
- 1 cup shredded purple cabbage
- 2 carrots, julienned
- 1/2 field cucumber, seeds removed and julienned
- 1/4 cup chopped mint
- 1/4 cup chopped cilantro
Instructions
- Combine lime juice, fish sauce, rice vinegar, garlic, ginger and red chili in a small bowl to make the dressing.
- Prepare the vegetables: thinly slice the cabbages, julienne the carrots and cucumber. Divide the vegetables into four bowls and add the mint and cilantro.
- Heat a large nonstick frying pan over medium-high heat. When the pan is hot, add the shrimp in a single layer. Cook 5–10 minutes depending on shrimp size, until both sides are pink and the centers are no longer translucent.
- Top the salad bowls with the cooked shrimp.
- Divide the dressing into four small ramekins or drizzle over each bowl to serve.
Nutrition
Carbohydrates: 11 g
Protein: 26 g
Fat: 2 g
Fiber: 3 g
*Nutrition information is an estimate calculated by online tools and may not be 100% accurate.