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Vietnamese Shrimp Salad

September 6th, 2018 10:41:00 am

This Vietnamese Shrimp Salad is a favorite. We've converted ingredients to be super healthy. You will love that it is light but very fulfilling for dinner.

Fresh Vietnamese Shrimp Salad

See the ingredients listed below. To prepare this salad, first peel and cook your shrimp! Heat avocado or coconut oil (because these have heat tolerance) in your Titanium Frying Pan or Sauce Pan to medium heat.  See our Frying Pans here. Season the shrimp to your liking and saute until cooked through. It just takes a few minutes each side and you can see it is ready when it turns a bright orange color and the transparency turns to white. Add your garlic to the pan during the last 40 seconds while cooking so that is it lightly sauted. At this point it smells so good you can hardly wait, but don't eat the shrimp yet! Set the shrimp aside on a plate.

Saute shrimp in titanium frying pan

Next, prepare your noodles. You can use any of their varieties but I am using the spinach one pictured here. They all taste pretty much the same (really no taste, they pick up the flavors you add, in this case the dressing). You rinse these to get that strange smell off of them. Then you do a quick dip boil. Drain. Set it aside to cool for the salad. I am boiling the noodles in a Titanium Universal Pot sometimes also called a sauce pan. You can see our Universal Pots here.

shirataki pastaShiratake noodles in Titanium pot

Prepare your cashews. Mine are whole organic, unsalted, so I use the mortar and pestle to grind them up a bit. Chop your baby bok choy, cilantro and mint... And rinse and drain the mung beans.

Mung Beans

Next make the ingredible dressing that really sets this salad apart. You will drizzle this over the top of the entire salad once it is assembled.

vietnamese salad dressing

Arrange the romaine, sprouts, carrots, cucumbers, bok choy, noodles, mint and cilantro in each bowl. Top with a healthy serving of shrimp. Next, sprinkle the cashews on top and squeeze fresh lime over each salad. And finally, pour some of your delicious homemade dressing over the top.

 

Following is a list of the ingredients to gather:

 

For the Shrimp:

  • 1 tablespoon of avocado or coconut oil (not Olive Oil as you shouldn't heat that)
  • 1 pound of Shrimp, peeled and deveined
  • Sea salt and Fresh ground pepper
  • 2 cloves fresh garlic, minced
  • Other "seafood seasoning" that you may like...

 

For the Salad:

  • 2 cups torn Romaine Lettuce
  • Large handful mung bean sprouts, rinsed
  • 4 carrots, cut into matchsticks
  • 1 English Cucumber, cut into matchsticks
  • Baby Bok Choy, sliced into ribbons
  • 2 Packages Shirataki noodles, rinsed for 30 seconds, then boiled for 2 minutes, drained
  • 1 cup mint leaves, torn into bites
  • 1/2 cup roughly chopped cilantro
  • Lime slices, to serve
  • 1/3 cup roughly chopped cashews

 

For the Dressing:

  • Juice of 2 limes
  • 2 teaspoons fish sauce (Red Boat)
  • 1 tablespoon Coconut Aminos
  • 1 clove garlic, minced
  • 1 tablespoon honey (or coconut nectar)
  • 2 teaspoons red pepper flakes
  • 2 tablespoons organic sesame oil

You could toss everything together, but I like to assemble in it groups around the exterior of the bowl. It makes a lovely presentation this way. Served this with a cool crisp light wine like possibly a pinot gris with citrus tones. 

We hope you will enjoy this hearty yet light Vietnamese Shrimp Salad. Save some dressing to drizzle over noodles for a light snack the next day.

 

 

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