Vietnamese Banana Blossom and Shrimp Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing salad combining crunchy banana blossoms, juicy shrimp, and fresh herbs tossed in a vibrant lime and fish sauce dressing. This vietnamese-inspired salads ready in about 20 minutes pairs medium, thinly sliced banana blossom, peeled and deveined cooked shrimp, fresh mint leaves into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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: 20 min Serves 4 Vietnamese cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Thinly slice 1 medium banana blossom and soak in a bowl of cold water with 1 tbsp lime juice for 10 minutes to reduce bitterness, then drain well.
  2. Step 2: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp fish sauce, 1 tsp sugar, 2 tbsp water, and 2 minced garlic cloves until sugar dissolves.
  3. Step 3: In a large mixing bowl, combine the drained banana blossom, 12 oz cooked shrimp, 1/2 cup fresh mint leaves, 1/2 cup fresh cilantro, and 1 thinly sliced red chili.
  4. Step 4: Pour the dressing over the salad and toss gently to combine all ingredients evenly.
  5. Step 5: Top with 1/4 cup chopped roasted peanuts for crunch and serve chilled or at room temperature.

Equipment for this recipe

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Frequently asked questions

How long does Vietnamese Banana Blossom and Shrimp Salad take to make?

Total time is about 20 minutes (20 min prep + 0 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 Vietnamese Banana Blossom and Shrimp Salad?

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 fresh mint leaves from drying out.

Can I substitute ingredients in Vietnamese Banana Blossom and Shrimp Salad?

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 Vietnamese Banana Blossom and Shrimp Salad 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 Vietnamese Banana Blossom and Shrimp Salad?

Vietnamese salads 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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