Vietnamese Shrimp and Collard Green Salad

This collard green salad recipe has a Vietnamese twist with loads of lime, fish sauce, fresh mint, almonds, and grilled shrimp. The secret ingredient (crispy shallots!) is inspired by the collard green salad at Nightingale 9 in Brooklyn.

Total Time

20min

4.7

3 Ratings

Author: Feed Me Phoebe

Servings:

Ingredients

•

8 oz

Large Shrimp , peeled

•

to taste

Sea Salt

•

1/4 cup

Coconut Oil

•

Shallots , thinly sliced

•

1 bunch

Collard Greens

•

2 Tbsp

Lime Juice

•

2 Tbsp

Fish Sauce

•

1/2 cup

Fresh Mint Leaves , torn

•

1/4 cup

Almonds , roasted, roughly chopped

Cooking Instructions

Heat a charcoal grill or grill pan over high heat. Season the Large Shrimp (8 oz) with Sea Salt (to taste) . Once the grill is very hot, cook the shrimp until pink and charred on both sides, about 1 minute per side. Remove to a plate.

In a medium skillet, heat the melted Coconut Oil (1/4 cup) until slightly smoking. Carefully add the Shallots (2) . Fry, stirring occasionally, until browned and crispy. Season with salt.

Meanwhile, in a large mixing bowl, toss the Collard Greens (1 bunch) with the Lime Juice (2 Tbsp) , Fish Sauce (2 Tbsp) , and Fresh Mint Leaves (1/2 cup) until very well coated. Add the crispy coconut shallots and their oil and gently toss once more.

Divide the greens between four plates, top with the shrimp and garnish with the Almonds (1/4 cup) . Serve immediately and enjoy!

Nutrition Per Serving

CALORIES

287

FAT

20.0 g

PROTEIN

17.5 g

CARBS

10.1 g