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Vietnamese Grilled Shrimp Salad

Active Time: 35 minutes
Total Time: 35 minutes • Serves: 4


1/2 (14-ounce package) vermicelli rice noodles
1/3 cup Asian fish sauce
1/4 cup packed Schnucks brown sugar
2 tablespoons fresh lime juice
1 large garlic clove, minced (1 teaspoon)
1 pound raw 36-40 count peeled and deveined shrimp, thawed if necessary and tail shells removed
1/4 cup water
2 medium carrots
1 medium English cucumber
1 cup loosely packed fresh cilantro leaves
1 cup loosely packed fresh mint leaves
1/2 cup Schnucks dry roasted peanuts
1 package (8 ounces) shredded iceberg lettuce

1. Prepare noodles as label directs. In small bowl, stir together fish sauce, brown sugar, lime juice and garlic until sugar dissolves. Transfer 1/4 cup to pie plate or shallow bowl; add shrimp and toss to coat. Stir water into remaining lime mixture in small bowl.

2. Meanwhile, prepare outdoor grill for direct grilling over medium heat. Shred carrots and cucumber. Coarsely chop cilantro, mint and peanuts.

3. Place shrimp on hot grill rack; discard marinade. Cook 5 to 6 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°F.

4. Drain noodles well, then transfer to large platter or shallow bowl. Add 1/2 cup lime mixture and toss to combine. Spread noodles evenly in platter; top with lettuce, carrots, cucumber, cilantro, mint and peanuts. Arrange shrimp on top. Drizzle remaining sauce over salad or serve on the side.


Each serving: about 346 calories, 10 g total fat
(2 g saturated), 142 mg cholesterol, 2501 mg sodium,
40 g carbohydrate, 5 g fiber, 18 g sugars, 25 g protein