This recipe from Clean Eating features shrimp and mint-chili dressing in starring roles. This staple Vietnamese sauce is a simple yet flavorful addition to the kitchen table — the contrasting heating-and-cooling effects of the chili and mint leave your tastebuds wanting more.
Vietnamese Shrimp Salad with Mint-Chili Dressing Ingredients Dressing Salad Directions For the dressing: In a blender or food processor, purée dressing ingredients until smooth. For a chunkier texture, mince the garlic, chop the mint and whisk all ingredients together. Set aside. For the salad: Heat oil in a medium-sized skillet set over medium heat. Add shrimp and sprinkle with salt and pepper. Cook, turning halfway, until shrimp are pink and opaque, about 4 minutes. In a large bowl, combine lettuce, sprouts, cucumbers, carrot, chili and peanuts. Top with shrimp and drizzle with dressing; toss to coat. —- Serves: 6 | Serving Size: 2 ounces shrimp, 1.5 tablespoons sauce Per serving: Calories: 145; Total Fat: 3g; Saturated Fat: 2g; Monounsaturated Fat: 11g; Cholesterol: 68mg; Sodium: 205mg; Carbohydrate: 9g; Dietary Fiber: 4g; Sugar: 4g; Protein: 14g
Nutrition Bonus: Potassium: 391mg; Iron: 11%; Vitamin A: 79%; Vitamin C: 15%; Calcium: 6%