Vietnamese Shrimp and Collard Green Salad

Recipe

9 INGREDIENTS • 4 STEPS • 20MINS

Vietnamese Shrimp and Collard Green Salad

4.7

3 ratings

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.

Vietnamese Shrimp and Collard Green Salad

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Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

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.

20MINS

Total Time

$1.57

Cost Per Serving

Ingredients

Servings

4

US / Metric

8 oz

Large Shrimp, peeled

to taste

1/4 cup

Coconut Oil

2

Shallots, thinly sliced

1 bunch

1

Lime, juiced

2 Tbsp juice per 4 servings

2 Tbsp

1/2 cup

Fresh Mint Leaves, torn

1/4 cup

Almonds, roasted, roughly chopped

Nutrition Per Serving

VIEW ALL

Calories

288

Fat

20.0 g

Protein

17.6 g

Carbs

10.3 g

Vietnamese Shrimp and Collard Green Salad

Save

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

Cooking InstructionsHide images

step 1

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.

step 2

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.

step 3

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