Shrimp summer roll salad
7
- Prep Time20 mins
- Total Time30 mins
Ready in just 30 minutes, this shrimp salad is perfect for weeknight barbecuing (and better than take-out!).
Ingredients
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
Instructions
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.
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.
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.
Nutrition (per serving)
Calories 478, Protein 28g, Carbohydrates 80g, Fat 5g, Fibre 4g, Sodium 1656mg.
Excellent source of Iron.