Vietnamese-Style Shrimp Salad




  • 1 pound any size Contessa Cooked Tail-off Shrimp

  • 1 head green leaf lettuce, chopped into thin strips

  • 1/2 green cabbage, finely chopped into thin strips

  • 3 medium tomatoes, sliced thin

  • 1 small bunch cilantro, chopped (about 1 cup chopped)

  • 1/4 cup roasted and salted peanuts, finely chopped

  • NOTE: You can use a mini blender or food processor to chop the peanuts, or crush the peanuts with a large, flat-bladed knife or cleaver.


  • 1/4 cup Asian-style fish sauce

  • 1/4 cup rice vinegar

  • 1 tablespoon soy sauce (or gluten-free product such as Bragg’s Liquid Amino Acids)

  • 2/3 cup cold water

  • 5 tablespoons granular sugar (white cane sugar or organic sugar)

  • 1 teaspoon roasted and salted peanuts, finely chopped


  • 1 lime, cut into wedges

  • Fresh-ground black pepper, to taste


  • Chill thawed shrimp in the refrigerator while you prepare the rest of the salad.

  • In a large bowl, combine the remaining salad ingredients and toss gently.

  • In a small bowl, combine all dressing ingredients and stir well until sugar is dissolved.

  • Remove the shrimp from the refrigerator and toss them into the salad.

  • Garnish with the lime wedges and black pepper.

  • Serve with a few teaspoonfuls of dressing on each plate, or serve the salad with the dressing on the side.