Shrimp summer roll salad

4

PREP TIME

20 min

TOTAL TIME

30 min

* PLUS Serves: 4
Shrimp summer roll salad

Summer roll shrimp salad. (Photo, Erik Putz.)

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
  • 28 g,
  • Carbohydrates
  • 80 g,
  • Fat
  • 5 g,
  • Fibre
  • 4 g,
  • Sodium
  • 1656 mg.
  • Excellent source of
  • Iron