Pan-seared shrimp on a crisp cabbage and carrot slaw, dressed with a bright ginger‑lime vinaigrette. This Vietnamese shrimp salad is a quick, low‑carb meal that comes together in under 30 minutes.
If you want a fast recipe that stores well and bursts with fresh, summery flavors, this Vietnamese Shrimp Salad is ideal. The combination of tender shrimp, crunchy vegetables and fragrant herbs pairs perfectly with a tangy lime and ginger dressing.
It’s similar to the Vietnamese noodle bowls you might find at restaurants, but lighter — the noodles are replaced with shredded cabbage for a satisfying salad with fewer carbs.
This makes a great healthy lunch or light dinner. Vegetables can be shredded quickly with a mandoline, and the shrimp only needs a few minutes in a hot pan to cook through.
Both the dressing and the shredded vegetables keep well in airtight containers in the refrigerator for several days, so you can prep ahead for easy meals throughout the week.
How to make Vietnamese shrimp salad
Warm a little oil in a nonstick skillet over medium heat. Add the shrimp in a single layer and cook until each side turns pink and the centers are no longer translucent, about 3–5 minutes depending on size.
Shred or thinly slice the napa and purple cabbage, then julienne the carrots and cucumber. Toss the vegetables together in a large bowl and add chopped mint and cilantro.
Whisk together fresh lime juice, fish sauce, seasoned rice vinegar, minced garlic, grated ginger and minced red chili to make the dressing.
Add the cooked shrimp to the vegetable mixture, toss gently, and serve with the vinaigrette on the side or drizzled over the salad.
Tips for the best Vietnamese shrimp salad
Use fresh herbs, ginger and garlic. They’re essential for the authentic bright flavor of this salad. Avoid substituting dried or prepackaged alternatives when possible.
If you don’t want to shred a whole cabbage, you can use a store‑bought coleslaw mix to save time — it’s a simple shortcut that still delivers crunch.
Dietary information
This Vietnamese shrimp salad is suitable for:
- pescatarian
- low carb
- gluten free
- dairy free
More shrimp recipes you’ll love
If you enjoy this salad, try other light shrimp dishes or salads for variety and quick weeknight options.
-
Buffalo Shrimp Lettuce Wraps
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Greek Shrimp with Tomatoes and Feta
-
Bang Bang Shrimp Tacos
-
Cajun Shrimp Pasta
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Vietnamese Shrimp Salad
Ingredients
Dressing
- 1/3 cup lime juice
- 1/3 cup fish sauce
- 2½ tbsp seasoned rice vinegar
- 1 clove garlic, minced
- ½ tbsp minced ginger
- 1 red chili, minced
Salad
- 1 lb shrimp
- 3 cups shredded napa cabbage
- 1 cup shredded purple cabbage
- 2 carrots, julienned
- ½ field cucumber, seeds removed and julienned
- ¼ cup chopped mint
- ¼ cup chopped cilantro
Instructions
- Whisk lime juice, fish sauce, rice vinegar, garlic, ginger and red chili in a small bowl to make the dressing.
- Prepare the vegetables: slice the cabbages into thin ribbons and julienne the carrots and cucumber. Divide into four bowls and add the mint and cilantro.
- Heat a large nonstick pan over medium-high. Add shrimp in a single layer and cook 3–5 minutes per side until pink and opaque.
- Top each salad with cooked shrimp.
- Serve with dressing on the side or drizzled over the salads.
Nutrition
*Nutrition values are estimates and may vary.