Spicy Thai Basil & Lime Jumbo Shrimp Vietnamese Salad Recipe

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Spicy Thai Basil & Lime Jumbo Shrimp Vietnamese Salad
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Ingredients
17
Count
Nutrition
2068
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Prepare the shrimp:.
  2. In a large bowl, whisk together the fish sauce, lime or lemon juice, and sugar until the sugar is completely dissolved. Add the oil, garlic, basil and chili. If you wish, pour the marinade into a blender and pulse until smooth.
  3. Place the shrimp and marinade into a resealable gallon plastic bag. Squeeze out the air; and seal the bag. Hold onto the two ends, shake the bag to coat the pieces evenly. Refrigerate for 4 hours, turning the bag every 30 minutes or so to redistribute the marinade.
  4. Put the rice vermicelli into a large bowl with water to cover. Let soak until pliable, about 30 minutes. In a large pot of boinling water, cook the vermicelli for no more than 5 seconds. Drain and rinse under cold running water. Transfer to a dish, cover with plastic wrap and wet aside.
  5. In a small sauce pan, heat the oil over medium heat. Fry the scallions until fragrant and lightly golden, about 5 minutes. Remove from the heat and let cool. Toss the rice vermicelli with the scallion oil ( including the scallions) and transfer to a serving platter.
  6. On a serving platter, arrange, in individual piles the carrots, lettuce leaves, carambolas ( if using), cucmber and mint sprigs. Put the peanuts in a separte bowl.
  7. Cook the shrimp:.
  8. Just before you are ready to serve, prepare a hot fire in a charcoal grill or preheat a gas grill to high (500F). Remove the shrimp from the marinade and discard the marinade. Grill the shrimp, turning them frequently to prevent burning, for 2 to 3 minutes, until evenly pink and golden on both sides.
  9. To Serve:.
  10. Instruct your guests to take some vericelli, carrots, cucumbers, carambolas, lettus leaves (freshly torn), mint leaves (pinching off the sems and freshly torn), and toss in their individual dishes ( a large soup bowl or deep plate is best) until the ingredients are evenly distributed. Place the grilled shrimp on top, sprinkle with peanuts and drizzle with the nauc cham. Serves 6 to 8.
  11. Wine Recommendations: Gewurztraminer, Pinot Gris, or chilled Morgon from Beaujoliais.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2068.34 Kcal (8660 kJ)
Calories from fat 1126.8 Kcal
% Daily Value*
Total Fat 125.2g 193%
Cholesterol 328.79mg 110%
Sodium 7262.97mg 303%
Potassium 862.93mg 18%
Total Carbs 196.52g 66%
Sugars 26.34g 105%
Dietary Fiber 8.98g 36%
Protein 51.89g 104%
Vitamin C 8mg 13%
Vitamin A 0.2mg 8%
Iron 7.5mg 42%
Calcium 223.9mg 22%
Amount Per 100 g
Calories 275.99 Kcal (1156 kJ)
Calories from fat 150.35 Kcal
% Daily Value*
Total Fat 16.71g 193%
Cholesterol 43.87mg 110%
Sodium 969.13mg 303%
Potassium 115.14mg 18%
Total Carbs 26.22g 66%
Sugars 3.51g 105%
Dietary Fiber 1.2g 36%
Protein 6.92g 104%
Vitamin C 1.1mg 13%
Iron 1mg 42%
Calcium 29.9mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 51
    Points
  • 58
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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