Banana Flower and Shrimp Salad with Roasted Peanut Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing Vietnamese salad combining crisp banana flower petals and succulent shrimp tossed in a tangy, nutty roasted peanut dressing. This vietnamese-inspired seafood ready in about 35 minutes blends lime juice, large, peeled and deveined shrimp, tablespoons fish sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 5 min Serves 4 Vietnamese cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Submerge 1 medium banana flower petals (after removing tough outer leaves and thinly slicing the inner petals) in a bowl of cold water mixed with 1/4 cup lime juice to prevent browning; soak for 15 minutes then drain well.
  2. Step 2: Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add 12 large peeled and deveined shrimp and cook for 2 minutes per side until pink and cooked through. Remove and let cool.
  3. Step 3: In a small bowl, whisk together 3 tablespoons fish sauce, 1 tablespoon sugar, 2 minced garlic cloves, and 1/4 cup lime juice to create a dressing.
  4. Step 4: In a large mixing bowl, combine the drained banana flower petals, cooked shrimp, 1/4 cup roughly chopped fresh mint, 1/4 cup roughly chopped fresh cilantro, and 1 small thinly sliced red chili. Pour the dressing over and toss gently to combine.
  5. Step 5: Sprinkle 1/4 cup chopped roasted peanuts over the salad just before serving for crunch and nutty flavor.

Equipment for this recipe

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Frequently asked questions

How long does Banana Flower and Shrimp Salad with Roasted Peanut Dressing take to make?

Total time is about 35 minutes (30 min prep + 5 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Banana Flower and Shrimp Salad with Roasted Peanut Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Banana Flower and Shrimp Salad with Roasted Peanut Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Banana Flower and Shrimp Salad with Roasted Peanut Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Banana Flower and Shrimp Salad with Roasted Peanut Dressing?

Vietnamese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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