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Shrimp Summer Roll Salad Recipe

Shrimp Summer Roll Salad RecipeIngredients

  • 1/4 cup granulated sugar
  • 1/4 cup lime juice
  • 2 tbsp fish sauce
  • 1 garlic clove
  • 1/4 tsp hot-red-chili-flakes
  • 2 cups thinly sliced carrots
  • 2 cups thinly sliced radishes
  • 250-g mung bean vermicelli noodles
  • 3 cups shredded iceberg lettuce
  • 1/4 cup chopped fresh mint
  • 16 peeled raw shrimp
  • 2 tsp canola oil
  • fresh pepper
  • 1 lime lime, cut into wedges


  1. Preheat barbecue to medium. Whisk granulated sugar with lime juice, fish sauce, garlic and hot-red-chili flakes in a large bowl. Stir in carrots and radishes.
  2. Cover vermicelli noodles with boiling water in a medium bowl. Let stand, stirring occasionally, until tender, 5 to 7 min. Drain and rinse with cold water. Squeeze excess water from noodles. Cut noodles with clean scissors a few times to shorten them. Add to carrots and radishes, along with iceberg lettuce and mint leaves.
  3. Toss shrimp with canola oil in a medium bowl. Season with fresh pepper. Oil grill. Barbecue shrimp until pink, about 2 min per side. Serve with salad and lime wedges.

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