Shrimp Spring Salad

If you’re craving something light, refreshing, and packed with flavor, Shrimp Spring Salad is the perfect choice. This dish combines plump, juicy shrimp with crisp veggies, fresh herbs, and a zesty dressing that ties everything together. It’s not just a salad—it’s a vibrant medley of textures and flavors that’s as satisfying as it is healthy.

This Shrimp Spring Salad is ideal for springtime, when fresh produce is abundant, and lighter meals feel just right. The shrimp adds a tender, protein-packed punch, while the vegetables bring crunch and freshness. The dressing, a tangy blend of citrus and herbs, elevates the dish, making it perfect for a quick lunch, light dinner, or even a picnic.

I still remember the first time I made a Shrimp Spring Salad. It was a warm afternoon, and I was looking for something light but filling. I had some fresh shrimp in the fridge and a mix of vibrant veggies from the farmers’ market. I tossed everything together with a simple citrus vinaigrette, and the result was magic.

The shrimp were tender and juicy, the cucumbers added a refreshing crunch, and the herbs gave the Shrimp Spring Salad a bright, fresh taste. I took one bite and immediately knew this would become a go-to recipe. Since then, I’ve played around with different dressings and veggies, but the base of shrimp and crisp greens always remains the same. It’s one of those dishes that never gets old and always hits the spot.

Why people will like Shrimp Spring Salad

• Light and Refreshing – Perfect for warm days when you want something fresh.
• Packed with Protein – Shrimp adds lean protein, making it a satisfying meal.
• Quick and Easy – Ready in under 20 minutes, ideal for busy days.
• Customizable – Swap in your favorite veggies or try different dressings.
• Perfect for Meal Prep – Keeps well for a light, flavorful lunch the next day.

Health benefits of Shrimp Spring Salad

This salad isn’t just delicious—it’s loaded with nutrients:

• High in Protein – Shrimp helps build and repair tissues while keeping you full.
• Rich in Antioxidants – Fresh veggies provide vitamins and minerals to support overall health.
• Low in Calories – A light yet filling option that won’t weigh you down.
• Heart-Healthy Fats – A drizzle of olive oil adds healthy fats that support heart health.
• Anti-Inflammatory Benefits – Fresh herbs like parsley and cilantro offer anti-inflammatory properties.

Best occasions to enjoy Shrimp Spring Salad

This salad fits perfectly into a variety of occasions:

• Light Lunch – Great for a quick and nutritious midday meal.
• Outdoor Picnics – Easy to pack and enjoy al fresco.
• Healthy Dinner – A light, satisfying option for warm evenings.
• Brunch Addition – Adds a fresh, savory option to any brunch spread.
• Potluck Favorite – Impress guests with a colorful, flavor-packed dish.

Chef’s Notes: Shrimp Spring Salad

• Use Fresh Herbs for Maximum Flavor – Fresh cilantro and mint elevate the taste and aroma of the salad.
• Opt for High-Quality Shrimp – Freshly cooked or lightly sautéed shrimp enhances the overall richness.
• Warm Peanut Butter for Easy Mixing – Microwave the peanut butter for 20 seconds to achieve a smoother dressing.
• Add Avocado for Creaminess – For a richer texture, sliced avocado blends well with the peanut dressing.
• Enhance Flavor with Fish Sauce – A drizzle of fish sauce introduces an extra umami boost.
• Toast Peanuts for Extra Crunch – Lightly toasting the peanuts intensifies their nutty aroma and adds crunch.
• Chill Before Serving – Let the salad rest for 5–10 minutes in the fridge for a cool, refreshing taste.
• Incorporate Fried Shallots – Crispy shallots make a flavorful and crunchy garnish.
• Balance Heat with Lime Juice – Adjust sriracha and lime juice to balance heat and tang.
• Pair with Light Sides – Enjoy with jasmine rice or a citrus-based soup for a complete meal.

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Shrimp Spring Salad

0.0 from 0 votes

Course: Main Course, SaladCuisine: VietnameseDifficulty: Easy

Servings

4

servings

Prep time

40

minutes

Cooking time

0

minutes

Calories

313

kcal

Total time

40

minutes

Imagine a vibrant bowl of crisp vegetables harmoniously tossed with tender shrimp and silky rice noodles, all embraced by a luscious, aromatic peanut dressing. This fresh Shrimp Spring Salad offers a delightful twist on a classic Vietnamese inspiration, bursting with crunchy greens, fragrant herbs, and a burst of tangy lime. Perfect for a light main or a filling salad course, this recipe is designed to impress with every bite. Get ready to dazzle your taste buds and elevate your meal prep game with this irresistible, colorful dish!

Ingredients

• Salad Base

• 2 cups tender, pre-cooked rice noodles ready to serve

• 1 cup finely shredded purple cabbage for a crisp crunch

• 1 cup crisp romaine lettuce torn into bite-sized pieces

• 1 cup refreshingly diced cucumber to add coolness

• 1 cup freshly shredded carrots for natural sweetness

• 1 cup lightly sautéed bean sprouts (optional) to enhance texture

• 1 lb succulent, chopped shrimp (cooked) for protein richness

• 3 pieces thinly sliced green onions to brighten every bite

• ½ cup aromatic mix of chopped fresh cilantro and mint for that herby zing

• ⅓ cup coarsely chopped, dry roasted peanuts as a crunchy garnish

• Peanut Dressing

• ¼ cup low-sodium soy sauce for a savory depth

• 3 tbsp zesty rice vinegar to add tang

• 1 tbsp fragrant sesame oil for a toasted note

• 2 pieces minced garlic cloves to boost flavor

• 1 inch fresh ginger finely grated

• ⅓ cup creamy peanut butter to bring it all together

• 1 tsp a dash of sriracha (optional) for gentle heat

• 1 tbsp natural honey for subtle sweetness

• 1 lime freshly squeezed lime juice juice of 1 lime to brighten the dressing

• 2 tbsp clear water to thin the consistency

• Alternative Ingredients

• rice noodles can be replaced with vermicelli or glass noodles

• purple cabbage substitute with red cabbage if unavailable

• romaine lettuce any crisp lettuce like butter lettuce works well

• shrimp swap with chicken breast or tofu to suit dietary needs

• low-sodium soy sauce use tamari for a gluten-free alternative

• sesame oil can be exchanged with toasted olive oil for a mild flavor

• peanut butter almond butter is a great nut-free substitute (if no allergy to tree nuts)

• sriracha chili garlic sauce can be used for a similar heat profile

Directions

• Assemble Ingredients – Begin by gathering your fresh components in a spacious mixing bowl. Toss the cooked rice noodles with shredded purple cabbage, romaine lettuce, diced cucumber, and shredded carrots. Add in the gently heated bean sprouts, sliced green onions, chopped shrimp, and a medley of chopped cilantro and mint; let these ingredients mingle for about 5 minutes to blend their flavors.
• Craft the Dressing – In a separate bowl, combine the low-sodium soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, creamy peanut butter, sriracha, honey, freshly squeezed lime juice, and water. Whisk continuously for around 4 minutes until the mixture becomes silky and well-emulsified. For a smoother texture, you may warm the peanut butter in a microwave-safe bowl for approximately 20 seconds before whisking.
• Final Assembly – Drizzle the well-combined dressing evenly over the salad and gently fold in the chopped peanuts. Allow the salad to rest for 2 minutes so that the dressing infuses all the ingredients with flavor. If desired, add a final sprinkle of extra herbs for a refined presentation, and serve immediately while fresh.
• Serving Suggestion – Arrange the dressed salad into individual bowls, ensuring each serving is balanced. This final step should take just under a minute per bowl. Enjoy the delightful blend of textures and flavors as a refreshing main or a vibrant side dish.

Equipment

• chef’s knife
• cutting board
• Mixing bowls
• measuring cups and spoons

Notes

• For peak flavor, opt for the freshest herbs and high-quality shrimp. This salad pairs wonderfully with a side of jasmine rice or a light, citrusy soup. Feel free to incorporate avocado slices for creaminess or a drizzle of fish sauce for added depth. A sprinkle of crispy fried shallots also makes a delightful topping. Enjoy this salad chilled on a warm day for an ultimate refreshing experience.

Nutrition Facts

• Calories: 313kcal
• Fat: 15g
• Saturated Fat: 3g
• Trans Fat: 0.01g
• Polyunsaturated Fat: 4g
• Monounsaturated Fat: 6g
• Cholesterol: 95mg
• Sodium: 926mg
• Potassium: 477mg
• Carbohydrates: 29g
• Fiber: 4g
• Sugar: 7g
• Protein: 18g
• Vitamin A: 4874IU
• Vitamin C: 14mg
• Calcium: 99mg
• Iron: 2mg

FAQs: Shrimp Spring Salad

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