Shrimp summer roll salad
Prep 20 min
Total 30 min
Plus Serves: 4
Updated Nov 24, 2014
Chatelaine
Ingredients
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
Calories 478, Protein 28 g, Carbohydrates 80 g, Fat 5 g, Fibre 4 g, Sodium 1656 mg. Excellent source of Iron
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