Vietnamese-Inspired Shrimp Salad with Lime and Fresh Herbs

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A refreshing Whole30-friendly shrimp salad bursting with bright lime dressing, crunchy vegetables, and fragrant fresh herbs, perfect for a light lunch or dinner. This Vietnamese-inspired Whole30 recipe (gluten free), ready in about 16 minutes, pairs large shrimp, olive oil, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 4 cups, chopped romaine lettuce
• 1 large, julienned carrot
• 1 medium, thinly sliced cucumber
• 1/4 cup, chopped fresh mint leaves
• 1/4 cup, chopped fresh cilantro
• 3 tbsp fresh lime juice
• 1 tbsp, Whole30 compliant fish sauce
• 1, minced garlic clove
• 1/4 tsp (optional) red chili flakes

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 1 lb peeled and deveined shrimp with 1 tsp sea salt and 1/2 tsp black pepper, then sauté in the hot oil for 2-3 minutes per side until pink and opaque. Remove from heat and let cool slightly.
2. Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 1 tbsp fish sauce, 1 minced garlic clove, and 1/4 tsp red chili flakes until combined.
3. Step 3: In a large bowl, combine 4 cups chopped romaine lettuce, 1 julienned large carrot, 1 thinly sliced medium cucumber, 1/4 cup chopped fresh mint, and 1/4 cup chopped fresh cilantro.
4. Step 4: Add the cooked shrimp to the salad bowl and drizzle with the lime dressing. Toss gently until everything is evenly coated and serve immediately.