Grilled Lemongrass Shrimp Salad
with Vietnamese Nuoc Cham
Cooking time
20 minutes
Servings
2/4
Calories
350 /serving
If shrimp with lemongrass and garlic weren't fragrant enough for ya, this paleo salad is right there behind it! A rainbow connection of veggies is lightly dressed with nuoc cham—Vietnam’s miraculously salty, sour, sweet, aromatic condiment—with some welcome extra on the side!
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 150g Rainbow veggie mix (carrot, red cabbage, broccoli)
- 280g Multicoloured cherry tomatoes
- 2 Cucumbers
- 2 Limes
- 15ml Minced garlic
- 14g Cilantro
- 7g Honey
- 5ml Fish sauce
- 15g Minced lemongrass
Contains: Anchovies • Shrimp
You will need:
Aluminum foil
Oil
Salt & pepper (S&P)
Whisk
BBQ (or pan)
Total Fat
10 g
Saturated Fat
1 g
Sodium
620 mg
Total Carb
27 g
Sugars
11 g
Protein
37 g
Fibre
6 g
Preparation
Mise en place
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Halve the tomatoes.
- Pick the cilantro leaves off the stems.
- Halve the cucumbers lengthwise; thinly slice crosswise.
- Halve the limes; juice 1 ½ and quarter the remaining ½.
Grill the shrimp
- Pat the shrimp* dry (remove the shells from the tails if desired); rub with ¾ of the garlic, ¾ of the lemongrass, a drizzle of oil and S&P.
- Add to a foil-lined section of the BBQ (or pan) and grill, 1 to 2 min. per side, until opaque and cooked through.
Make the nuoc cham & salad
- In a small bowl, whisk the lime juice, honey, fish sauce, remaining garlic and lemongrass, a drizzle of oil and S&P.
- In a large bowl, combine the tomatoes, cilantro, cucumbers, veggie mix, ½ the nuoc cham, a drizzle of oil and S&P.
Plate your dish
- Divide the salad between your plates.
- Top with the shrimp.
- Garnish with the lime wedges.
- Serve the remaining nuoc cham on the side. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights Ontario’s rich Indigenous culinary traditions. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
