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–+ servings

Shrimp, Papaya and Pineapple Salad

Sue Lau
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5 from 2 votes
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Prep Time 25 minutes
Cook Time 0 minutes
Total Time 25 minutes
Course Main Dish, Salads
Cuisine Asian, Vietnamese
Servings 4
Calories 572 kcal

Ingredients
  

Salad:

  • 8 ounces fresh rice sticks
  • 24 large cooked shrimp peeled
  • 4 Vietnamese crispy spring rolls prepared
  • 10 ounces chopped romaine
  • 1 cup Vietnamese mint rau ram
  • 1 ounce Vietnamese basil hung que
  • 2 cups fresh bean sprouts
  • 2 scallions chopped
  • 1/4 cup cilantro leaves
  • 2 tablespoons pickled papaya achara
  • 2 canned pineapple rings chopped
  • 3 tablespoons chopped peanuts
  • 4 Thai hot peppers sliced

Dressing:

  • 1/4 cup sweet thai chili sauce
  • 1 tablespoon toasted sesame oil
  • 4 tablespoons rice vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons cold water

Instructions
 

  • Place rice sticks in a mixing bowl and top with boiling water; let soak five minutes, then drain.
  • Place noodles and lettuce into four bowls and top with other salad ingredients.
  • Whisk together dressing and divide amongst salads.

Notes

from the kitchen of palatablepastime.com

Nutrition

Calories: 572kcalCarbohydrates: 103gProtein: 21gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 77mgSodium: 1500mgPotassium: 1277mgFiber: 8gSugar: 30gVitamin A: 8192IUVitamin C: 114mgCalcium: 341mgIron: 10mg
Keyword Dinner Salads, Recipes using cooked shrimp
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