A Vietnamese-style salad with short grain rice, shrimp and vegetables in a sweet-and-sour dressing. This fresh-tasting salad is full of crunch and sweet-sour flavor.

Asian Rice and Shrimp Salad with fresh lime, carrots and peanut dressing.

This tasty rice salad is so simple to put together — as in literally just minutes. This recipe combines sticky white or brown rice, crunchy raw vegetables and crushed roasted peanuts in a sweet-and-sour Vietnamese salad dressing with lime and fish sauce.

Salad ingredients

I lovvvve the flavors and ingredients in Southeast Asian food, especially Vietnamese recipes that can be made simply, with lots of fresh ingredients.

Ingredients for Vietnamese Shrimp Salad: Fresh mint, cilantro, green onion, carrot and cucumber.

Think vibrantly colored, crunchy vegetables and aromatic herbs, all sauced in a sweet-sour-salty dressing. That’s a combo that naturally gets your mouth watering 🙂

Asian Rice and Shrimp Salad with fresh lime, carrots and peanut dressing.

Meal prep tips

  • This salad can be made assembled with the dressing ahead of time to pack for lunch. It will keep up to 1 day refrigerated, although I think it tastes best at room temperature.
  • You can also prep the ingredients and dressing 2-3 days ahead.
  • Keep them in separate covered containers in the fridge until you’re ready to eat.
5 from 5 ratings

Sticky Rice Salad with Shrimp

Karen Tedesco
Fresh and vibrant, this 15-minute Vietnamese-style shrimp and rice salad is full of fresh crunchy vegetables, roasted peanuts and a sweet-and-sour lime sauce.
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Yield: 2
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients
 

  • 1 ¼ cups cooked short grain rice
  • 4 ounces cooked and peeled shrimp
  • 1 large carrot, peeled and sliced into matchsticks
  • 1 Persian cucumber, sliced into half-moons
  • 1 green onion, white and light green sections thinly sliced diagonally
  • ¼ cup fresh cilantro or mint leaves
  • 1 tablespoon roasted peanut oil
  • 1 tablespoon fresh lime juice
  • 1 tablespoon granulated sugar
  • 2 teaspoons fish sauce
  • ½ teaspoon crushed red chili
  • 2 tablespoons crushed roasted unsalted peanuts

Instructions
 

  1. Heat the rice on high in a microwave until warm throughout, about 1 minute. Transfer to a medium bowl and cool 5 minutes.
  2. Add the shrimp, carrot, cucumber, green onion and cilantro
    to the bowl. Add the peanut oil and gently toss the salad until combined.
  3. In a small bowl, stir together the lime juice, sugar, fish sauce and chili until the sugar is dissolved. Spoon 2 tablespoons of the sauce over the rice salad.
  4. Sprinkle the salad with the peanuts and serve, with additional sauce on the side.

Notes

  • If you have concerns about peanut sensitivities, substitute cashews or almonds or omit the nuts entirely.

Nutrition per serving

Calories: 727kcal Carbohydrates: 76g Protein: 39g Fat: 30g Sodium: 916mg Fiber: 5g Sugar: 12g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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