Refreshing Vietnamese Tamarind and Lime Salad with Shrimp

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant salad combining sour tamarind and lime dressing with tender shrimp, fresh herbs, and crunchy vegetables for a bright flavor contrast. This vietnamese-inspired seafood ready in about 21 minutes pairs large peeled shrimp, deveined, tamarind paste, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 15 min Cook: 6 min Serves 2 Vietnamese cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a skillet over medium heat. Add 12 large peeled shrimp and cook for 2-3 minutes per side until pink and opaque. Remove and let cool slightly.
  2. Step 2: In a small bowl, whisk together 2 tbsp tamarind paste, 3 tbsp fresh lime juice, 2 tbsp fish sauce, and 1 tsp brown sugar until the sugar dissolves into a tangy dressing.
  3. Step 3: In a large bowl, combine 1/2 cup julienned carrot, 1/2 cup thinly sliced cucumber, 1/4 cup fresh mint leaves, and 1/4 cup fresh cilantro leaves.
  4. Step 4: Add the cooked shrimp to the bowl and pour the tamarind-lime dressing over everything. Toss gently until well coated.
  5. Step 5: Transfer the salad to serving plates and sprinkle 2 tbsp chopped roasted peanuts on top for crunch and texture. Serve immediately for a fresh, sour, and herbal salad experience.

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Frequently asked questions

How long does Refreshing Vietnamese Tamarind and Lime Salad with Shrimp take to make?

Total time is about 21 minutes (15 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Refreshing Vietnamese Tamarind and Lime Salad with Shrimp?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large peeled shrimp, deveined from drying out.

Can I substitute ingredients in Refreshing Vietnamese Tamarind and Lime Salad with Shrimp?

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 Refreshing Vietnamese Tamarind and Lime Salad with Shrimp for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Refreshing Vietnamese Tamarind and Lime Salad with Shrimp?

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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