Pixicook
LoginGet Started
    HomeRecipesAsianVietnamese-Style Shrimp and Quinoa Salad
    recipe image

    Vietnamese-Style Shrimp and Quinoa Salad

    clock-icon45 minutes
    author-image
    Author
    Pixicook editorial team

    A refreshing salad with shrimp, quinoa, and vibrant vegetables, dressed in a tangy lime and fish sauce dressing.

    Ingredients for Vietnamese-Style Shrimp and Quinoa Salad

    units in
    USchevron
    units in
    USchevron
    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Freshly Squeezed Lime Juice

    tablespoons

    Substitute chevron-down

    Asian Fish Sauce

    tablespoons

    Substitute chevron-down

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Sugar

    tablespoons

    Substitute chevron-down

    Red Pepper Flakes

    teaspoons

    Substitute chevron-down

    Cooked Shrimp, peeled-and-deveined

    0 lb

    Substitute chevron-down

    Quinoa, rinsed

    cups

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Bell Pepper, cored-and-cut-into-thin-bite-sized-strips

    each

    Substitute chevron-down

    Carrot, peeled-and-shredded

    each

    Substitute chevron-down

    Small Cucumber, peeled-seeded-and-finely-diced

    each

    Substitute chevron-down

    Scallions, finely-chopped

    each

    Substitute chevron-down

    Fresh Cilantro, chopped

    cups

    Substitute chevron-down

    How to Make Vietnamese-Style Shrimp and Quinoa Salad

    1. Cook the Quinoa

    To start, cook the quinoa by adding 1 cup of quinoa, 1/2 teaspoon of salt, and 1-2/3 cups of water to a medium saucepan. Bring it to a boil, then reduce the heat and let it simmer for about 15 minutes until the water is absorbed and the quinoa looks fluffy. Once done, set it aside to cool.

    2. Prepare the Dressing

    While the quinoa is cooking, prepare the dressing. In a medium bowl, combine 6 tablespoons of freshly squeezed lime juice, 1 tablespoon of fish sauce, 2 tablespoons of vegetable oil, 1.5 tablespoons of sugar, and 0.25 teaspoon of crushed red pepper flakes. Whisk the mixture until the sugar dissolves completely.

    3. Marinate the Shrimp

    Next, add the 0.5 pound of cooked and peeled shrimp to the dressing and let it marinate while you prepare the rest of the salad.

    4. Prepare the Vegetables

    Prepare the vegetables by cutting the red bell pepper into thin bite-sized strips, shredding the carrot, and finely dicing the peeled and seeded cucumber. Also, finely chop the scallions.

    5. Combine Ingredients

    Once the quinoa has cooled, combine it with the prepared vegetables in a large bowl. Toss in the marinated shrimp along with the dressing. Add 0.25 cup of chopped fresh cilantro. Mix everything thoroughly to ensure all the ingredients are evenly distributed and well-coated with the dressing.

    6. Adjust Seasoning and Serve

    Before serving, taste the salad and adjust the seasoning if needed. You can add more salt, sugar, or crushed red pepper flakes to suit your preference. Serve the salad cold.

    Variations

    Protein Variations

    Explore different proteins such as chicken, tofu, beef, or pork to replace shrimp.

    Dressing Variations

    Create new dressing flavors with sesame ginger, peanut lime, or lemongrass chili.

    Grain and Carb Variations

    Swap quinoa for grains like rice or farro, or for a low-carb option, use riced cauliflower.

    Protein Alternatives

    Substitute shrimp with grilled chicken, tofu, or flaked salmon to vary the protein component.

    Vegetable Variations

    Try shredded cabbage, massaged kale, green papaya, or cucumber for different textures and flavors.


    Comments (0)

    Add your comment...

    Explore More Asian recipes

    Explore More Collections

    Crispy Skin Chicken Thigh with Garlic-Caper Pan Sauce

    Quick Chicken

    Broccoli Cheddar Delight Soup

    Vegetarian Winter

    Hearty Red Lentil Soup

    Easy Winter

    Crispy Herb-Crusted Dijon Chicken

    Baked Chicken