Vietnamese-Style Shrimp and Herb Rice Salad with Crispy Shallots & Peanuts

Fresh. Fragrant. Textured.
This is the kind of dish that feels light but still hits with flavor complexity. Juicy shrimp, warm jasmine rice, fresh cilantro, mint, thin red onion, crunchy peanuts, and crispy shallots — all tossed in a bright, punchy lime-fish sauce dressing.

It’s clean but not boring. Balanced but not bland.
Let’s break it down properly.

🦐 Ingredients (Serves 3–4)

For the Shrimp:

• 500g large shrimp, peeled and deveined (tails on optional)

• 1 tablespoon olive oil

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1 clove garlic, minced

• 1 teaspoon lime zest

For the Rice Base:

• 2 cups cooked jasmine rice (slightly warm or room temperature)

• ½ teaspoon salt

Fresh Components:

• 1 cup fresh cilantro leaves

• ½ cup fresh mint leaves (optional but recommended)

• ½ small red onion, very thinly sliced

• ½ red chili, thinly sliced

• ¼ cup roasted peanuts, roughly chopped

• ¼ cup crispy fried shallots

For the Lime Fish Sauce Dressing:

• 2 tablespoons fish sauce

• 2 tablespoons fresh lime juice

• 1 teaspoon sugar

• 1 tablespoon warm water

• 1 teaspoon sesame oil (optional)

• 1 teaspoon finely minced garlic

• ½ teaspoon grated ginger (optional)

🔥 Step 1: Cook the Shrimp

4

1. Pat shrimp dry.

2. Toss with olive oil, salt, pepper, garlic, and lime zest.

3. Heat skillet over medium-high.

4. Sear shrimp 1–2 minutes per side until pink and opaque.

Do not overcook. Shrimp should be firm but juicy.

Remove from heat and let cool slightly.

🍚 Step 2: Prepare the Rice

4

Use freshly cooked rice that has cooled slightly, or day-old rice.

Fluff gently with a fork to prevent clumping. Lightly season with a pinch of salt.

Warm rice absorbs dressing better than cold rice — that’s the move.

🥗 Step 3: Build the Dressing

4

Whisk together:

• Fish sauce

• Lime juice

• Sugar

• Warm water

• Garlic

• Ginger (if using)

• Sesame oil

Taste balance should be:
Salty → bright → lightly sweet → aromatic.

Adjust lime or sugar if needed.

🥄 Step 4: Assemble the Salad

4

In a large bowl combine:

• Warm rice

• Cooked shrimp

• Cilantro

• Mint

• Red onion

• Fresh chili

Drizzle dressing gradually and toss gently.

Top with:

• Roasted peanuts

• Crispy shallots

Serve immediately.

🧠 Why This Dish Works

This is a contrast-driven dish:

• Warm rice absorbs the bright dressing.

• Fresh herbs bring volatile aromatics.

• Shrimp provides lean protein and sweetness.

• Peanuts + shallots add crunch and fat.

• Lime + fish sauce activate salivation (yes, food science).

Texture layering keeps every bite dynamic.

🔬 Flavor Structure

Primary notes:

• Citrusy acidity

• Briny umami

• Herbal brightness

• Nutty crunch

• Light heat

Secondary notes:

• Mild sweetness from shrimp

• Subtle sesame depth

It’s balanced without feeling heavy.

🍽 Optional Add-Ins

• Thin cucumber slices for freshness

• Shredded green mango for tang

• Bean sprouts for crunch

• Toasted coconut flakes

• Avocado slices

🥑 Make It Meal-Prep Friendly

• Keep dressing separate until serving.

• Store components in airtight containers.

• Consume within 24 hours for peak herb freshness.

🥂 Pairing Ideas

• Iced jasmine tea

• Sparkling lime water

• Dry Riesling

• Light lager

⚠️ Common Mistakes

• Overcooking shrimp

• Using too much fish sauce

• Tossing too aggressively (bruises herbs)

• Serving ice-cold rice

• Skipping texture elements

Balance and restraint are key.

Final Thoughts

This shrimp and herb rice salad feels restaurant-level but is extremely doable at home.

Bright. Fresh. Layered. Textural.
Every bite hits differently.

It’s the kind of dish that makes people pause mid-bite and go,
“Wait… this is actually really good.”

Simple ingredients. High-level execution. That’s the vibe.