Vietnamese Shrimp & Cucumber Salad
Find a delicious and healthy Vietnamese Shrimp & Cucumber Salad recipe that's perfect for a low-carb diet. Packed with protein and vitamins, this fresh salad is sure to invigorate your senses and fuel your day.
Allergens
Shellfish
Ingredients
- 1 pound medium shrimp, peeled and deveined 4 cups sliced cucumber 1 cup chopped fresh mint leaves 1/2 cup chopped scallions 1/4 cup rice vinegar 1 tablespoon sugar 1 tablespoon fish sauce 1 teaspoon minced garlic 1 teaspoon sesame oil Salt and pepper to taste
Instructions
- In a large bowl, combine cucumber, mint, and scallions. Toss gently to mix.
- In a separate small bowl, whisk together rice vinegar, sugar, fish sauce, garlic, and sesame oil. Season with salt and pepper to taste.
- Heat a skillet over medium high heat. Add shrimp and cook until pink and opaque, about 3 minutes per side. Remove from heat and let cool.
- Toss the cooked shrimp with the salad mixture and serve immediately.
Chef’s Insight
The balance of flavors in this dish is key to its success. Adjust the seasoning as needed to achieve the perfect balance between sweet, sour, and salty.
Notes
Be sure to use fresh ingredients for the best flavor and texture.