RECIPE

9 INGREDIENTS •4 STEPS •20min

Vietnamese Shrimp and Collard Green Salad

Name: Vietnamese Shrimp and Collard Green Salad
Total time: 1200 s
Yield: 4
Ingredients: 0.5 pound Large Shrimp; to taste Sea Salt; 1/4 cup Coconut Oil; 2 Shallot; 1 bunch Collard Greens; 2 tablespoon Lime Juice; 2 tablespoon Fish Sauce; 1/2 cup Fresh Mint Leaves; 1/4 cup Almonds

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

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Feed Me Phoebe

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

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Feed Me Phoebe

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

US / METRIC

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

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Nutrition Per Serving

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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.

Step 3

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4.7

3 Ratings

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Vietnamese Shrimp and Collard Green Salad

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