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RECIPE
9 INGREDIENTS 4 STEPS 20min

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 Recipe | SideChef
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.
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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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
20min
Total Time
$1.54
Cost Per Serving

Ingredients

Servings
4
US / METRIC
8 oz
to taste
1/4 cup
Coconut Oil
2
Shallots , thinly sliced
1/2 cup
1/4 cup
Almonds , roasted, roughly chopped
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Nutrition Per Serving

VIEW ALL
CALORIES
287
FAT
20.0 g
PROTEIN
17.5 g
CARBS
10.1 g

Cooking Instructions

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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.
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Nutrition Per Serving
Calories
287
% Daily Value*
Fat
20.0 g
26%
Saturated Fat
12.0 g
60%
Trans Fat
0.0 g
--
Cholesterol
113.4 mg
38%
Carbohydrates
10.1 g
4%
Fiber
3.4 g
12%
Sugars
1.5 g
--
Protein
17.5 g
35%
Sodium
879.6 mg
38%
Vitamin D
--
--
Calcium
131.5 mg
10%
Iron
1.9 mg
11%
Potassium
119.2 mg
3%
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