Description
A refreshing and vibrant Cilantro Salad with Shallots and Shrimp, inspired by Southeast Asian flavors. This salad combines the freshness of cilantro, mint, basil, and shrimp, dressed in a zesty lime and fish sauce dressing.
Ingredients
Scale
Shrimp:
- 1 pound large shrimp, peeled and deveined
Salad:
- 4 cups fresh cilantro leaves, loosely packed
- 1 cup fresh mint leaves
- 1/2 cup fresh basil leaves
- 4 small shallots, thinly sliced
- 1 small cucumber, thinly sliced
- 1 red chili, thinly sliced (optional)
Dressing:
- 3 tablespoons vegetable oil
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Salt and black pepper to taste
Instructions
- Cook Shrimp: Bring a pot of salted water to a boil and cook shrimp for 2–3 minutes until pink and opaque; drain and rinse under cold water.
- Prepare Salad: In a large salad bowl, combine cilantro, mint, basil, shallots, cucumber, and chili if using.
- Make Dressing: In a small bowl, whisk together vegetable oil, lime juice, fish sauce, sugar, salt, and pepper until well combined.
- Combine: Add shrimp to the salad, drizzle with dressing, and toss gently to coat.
- Serve: Serve immediately.
Notes
- For a smoky twist, grill the shrimp instead of boiling.
- You can also add toasted peanuts or cashews for extra crunch.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 190 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 175 mg
