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Vietnamese Grilled Shrimp Salad

This Vietnamese grilled shrimp salad is easy to make and even easier to enjoy.

35 mins
4 Serving(s)
Vietnamese Grilled Shrimp Salad


  • 14 oz. pkg vermicelli rice noodles
  • 1/3 cup Asian fish sauce
  • 1/4 cup packed Schnucks brown sugar
  • 2 tbsp. fresh lime juice
  • 1 garlic clove, minced
  • 1 lb. raw shrimp, peeled, deveined and tail shells removed (thaw if necessary)
  • 1/4 cup water
  • 2 medium carrots
  • 1 medium English cucumber
  • 1 cup loosely packed fresh cilantro leaves
  • 1 cup loosely packed fresh mint leaves
  • 1/2 cup Schnucks dry roasted peanuts
  • 8 oz. shredded iceberg lettuce


  1. Prepare noodles as label directs. In small bowl, stir together fish sauce, brown sugar, lime juice and garlic until sugar dissolves. Transfer 1/4 cup to pie plate or shallow bowl; add shrimp and toss to coat. Stir water into remaining lime mixture in small bowl.
  2. Meanwhile, prepare outdoor grill for direct grilling over medium heat. Shred carrots and cucumber. Coarsely chop cilantro, mint and peanuts.
  3. Place shrimp on hot grill rack; discard marinade. Cook 5 to 6 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°F.
  4. Drain noodles well, then transfer to large platter or shallow bowl. Add 1/2 cup lime mixture and toss to combine. Spread noodles evenly in platter; top with lettuce, carrots, cucumber, cilantro, mint and peanuts. Arrange shrimp on top. Drizzle remaining sauce over salad or serve on the side.

Nutrition Facts

346 Calories Per ServingFat: 10gSaturated Fat: 2gCholesterol: 142mgSodium: 2501mgCarbohydrates: 40gFiber: 5gSugars: 18gProtein: 25g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe