Featured Recipe
Grilled Shrimp Spring Roll Salad
By Kate
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A twist on the classic Vietnamese spring roll, grilled shrimp tossed with crisp vegetables, vermicelli, and a bold sesame-soy dressing. Balanced with fresh mint and subtle heat from chili paste. No dairy, nuts, or eggs. Quick vermicelli soak, shrimp charred in a hot wok gives smoky aroma. Textures pop from crunchy cucumbers and soft noodles. Lime wedges for an acidic punch. Efficient, simple, with easy swaps and timing tips.
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Prep:
15 min
Cook:
12 min
Total:
27 min
Serves:
4 servings
salad
shrimp
grilled
Introduction
Shrimp grilled with a quick char, smoky and sizzling over intense heat. The vermicelli ready in minutes, tender yet firm, slippery on the tongue. Crunch of cucumber, sharp burst from red onion, cool freshness from mint. The sauce? Balanced acid and umami clash, sweetness cuts through, heat lingers lightly. This isn’t complicated—it’s about timing, texture, and sharp attention. Grill the shrimp right; don’t crowd the pan or they steam and get rubbery. Vermicelli—don’t eyeball them soggy. Rinse them immediately after boiling. Toss in dressing warm but not hot, so noodles don’t turn mush. The salad? Serve it just after tossing so mint keeps its shine and fragrance, lime wedges make the difference. Twists on the classics keep meals interesting.
Ingredients
About the ingredients
Reduced-sodium soy sauce controls saltiness, key for balance here; substitute with tamari for gluten-intolerant. Brown sugar replaced 30% here with honey or maple syrup for deeper flavor but adjust carefully as these are sweeter. Toasted sesame oil packs depth, regular sesame oil lacks the toasty note needed. Sambal oelek swapped with chili garlic sauce in a smaller quantity; fresh minced chili is an alternative but mind the heat. Shrimp reduced to 400 g, adjusting ratio with noodles for better mouthfeel; smaller shrimp work well but cook faster—watch carefully. Butter lettuce replaced iceberg for softer leaf structure, more tender contrast with the crunch of cucumber. Persian cucumbers instead of Lebanese cucumbers because of availability and thinner skin. Mint increased slightly for a fresher burst. Lime zest in dressing critical for complexity, don’t skip. Onion sliced thin to avoid overwhelming texture and flavor.
Method
Technique Tips
Begin with the vinaigrette—never rush dissolving sugar in cold liquids. Resting it melds flavors. Vermicelli timing is crucial; overcook and it turns sticky, tough to fix. Rinse immediately—helps cool and stop cooking. Grilling shrimp is a sensory game—look for firm flesh that bounces back, color change from translucent grey to solid pinkish-white. Onions char nicely, adding bite and aroma, don’t let them blacken completely. Toss shrimp and onion with part of the vinaigrette before grilling so they caramelize but avoid drowning them; the sugars are enough to char nicely without burning. Assembly fast—lettuce can wilt if doused too early with dressing. Final garnish with mint last-minute to keep bright green color and fragrance. Lime wedges served, encourage guests to squeeze freshly; acids brighten and lift heavy textures. Swap components for allergies: nuts omitted, coconut aminos instead of soy for soy allergy but expect taste shift. Emphasize temperature control—grill should be hot but not smoky enough to burn. Tools: wok on grill for even heat, or cast iron pan.
Chef's Notes
- 💡 Timing's everything with shrimp. High heat, quick grilling. Don't overcook—watch for opaque color and bounce back when pressed. Keep it hot but not burning. Onions char nicely, add bite but avoid blackening.
- 💡 Vermicelli can be tricky. Boil, then rinse. They need to be soft yet firm. Stop cooking immediately with cold water. Toss warm with half the vinaigrette to prevent sticking.
- 💡 Adjusting flavors? Taste as you go; lime juice can lift flavors. If dressing salty, splash of water or more lime juice. Don't drown the ingredients in vinaigrette too early; keep lettuce crisp.
- 💡 Herb substitutions work well. If mint unavailable, cilantro or basil can switch easily for different aroma. Texture's key here; you want crunch from cucumbers not mush from over-wilted lettuce.
- 💡 Leftovers? Store shrimp and salad separately. Shrimp stays great up to two days in the fridge. Salad could get soggy—keep dressing on the side until ready. Reheat shrimp nicely, not too long.
