Shrimp summer roll salad

Prep 20 min
Total 30 min
Plus Serves: 4



1/4 cup
2 tbsp
2 cups
thinly sliced carrots
2 cups
thinly sliced radishes
3 cups
shredded iceberg lettuce
1/4 cup
chopped fresh mint
peeled raw shrimp
2 tsp
fresh pepper
1 lime
lime, cut into wedges


  • 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.


Calories 478, Protein 28 g, Carbohydrates 80 g, Fat 5 g, Fibre 4 g, Sodium 1656 mg. Excellent source of Iron
Recipe Collections
Latest Recipes