Grilled Shrimp Spring Roll Salad

Name: Grilled Shrimp Spring Roll Salad
Prep time: 20 min
Cook time: 10 min
Total time: 60 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 500 g large shrimp (peeled and deveined); 2 tbsp soy sauce; 1 tbsp lime juice (freshly squeezed); 2 cloves garlic (minced); 1 tbsp vegetable oil; 2 cups romaine lettuce (chopped); 1 cup carrots (julienned); 1 cup cucumber (julienned); 1/2 cup fresh mint leaves (chopped); 1/2 cup fresh cilantro (chopped); 1 cup bean sprouts (rinsed); 3 tbsp fish sauce; 2 tbsp lime juice (freshly squeezed); 1 tbsp sugar; 1 tbsp water; 1 tsp chili garlic sauce

60 min 4 servings Medium

All Recipes

A refreshing salad combining the flavours of grilled shrimp and fresh vegetables, inspired by traditional Vietnamese spring rolls.

Prep

20 min

Cook

10 min

Total

60 min

Servings

Difficulty

Medium

Inspired by the flavours of Vietnamese spring rolls, this Grilled Shrimp Spring Roll Salad brings together juicy grilled shrimp and an array of fresh, crunchy vegetables. It's a vibrant dish that combines familiar tastes with a touch of exotic flair, making it perfect for a light lunch or appetizer. This salad is not only delicious but also visually appealing, with its colourful assortment of vegetables and perfectly grilled shrimp. The fresh herbs and a tangy dressing tie everything together, creating a balance of flavours and textures that will delight your taste buds.

Instructions

Marinate the shrimp

In a bowl, combine soy sauce, lime juice, minced garlic, and vegetable oil. Add shrimp and toss to coat. Marinate in the refrigerator for 30 minutes.

Pro tip: For more flavour, let the shrimp marinate for up to 2 hours.

Prepare the grill

Preheat your grill to medium-high heat (about 400°F / 200°C).

Pro tip: Oil the grill grates to prevent sticking.

Grill the shrimp

Thread marinated shrimp onto skewers. Grill for 2-3 minutes on each side until opaque and fully cooked (internal temperature should reach 145°F / 63°C).

Pro tip: Use metal skewers or soaked wooden skewers to prevent burning.

Prepare the salad ingredients

While the shrimp are grilling, chop the romaine lettuce, julienne the carrots and cucumber, and chop the mint and cilantro.

Pro tip: Use a mandoline for even julienned vegetables.

Mix the dressing

In a small bowl, whisk together fish sauce, lime juice, sugar, water, and chili garlic sauce until the sugar dissolves.

Pro tip: Adjust the chili garlic sauce to taste for desired spiciness.

Assemble the salad

In a large bowl or platter, combine lettuce, carrots, cucumber, mint, cilantro, and bean sprouts. Top with grilled shrimp and drizzle with dressing.

Pro tip: Serve immediately for the freshest taste and texture.

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Tips & Tricks

Grill shrimp on skewers to prevent them from falling through the grates.
Marinate shrimp for at least 30 minutes for maximum flavour.
Use fresh, crisp vegetables for the best texture.
Serve the salad immediately after assembling for optimal freshness.

Frequently Asked Questions

What can I use instead of fresh mint leaves?

You can substitute fresh mint leaves with fresh basil or parsley for a different flavor profile.

How do I know when the shrimp are done grilling?

The shrimp are done when they turn pink and opaque, usually taking about 2-3 minutes per side.

Can I make this salad ahead of time?

You can prepare the salad ingredients and dressing ahead of time, but grill the shrimp just before serving to maintain their texture.

How should I store leftovers?

Store leftover salad and shrimp separately in airtight containers in the refrigerator for up to 2 days.

How do I avoid overcooking the shrimp?

Monitor the shrimp closely and remove them from the grill as soon as they turn pink and opaque to prevent overcooking.

Serving Suggestions

For a delightful meal, serve this Grilled Shrimp Spring Roll Salad with a side of steamed jasmine rice or a light noodle dish. Pair it with a crisp white wine or a refreshing iced tea to complete the experience. This salad can be prepared ahead of time by grilling the shrimp and chopping the vegetables in advance. Store them separately in the refrigerator and combine just before serving. Leftovers can be stored in an airtight container for up to two days.