Shrimp summer roll salad


  • Prep Time20 mins
  • Total Time30 mins
*PLUS Serves: 4
Shrimp summer roll salad
Chatelaine Triple Tested

Ready in just 30 minutes, this shrimp salad is perfect for weeknight barbecuing (and better than take-out!).


  • 1/4 cup granulated sugar

  • 1/4 cup lime juice

  • 2 tbsp fish sauce

  • 1 garlic clove

  • 1/4 tsp hot-red-chili-flakes

  • 2 cups thinly sliced carrots

  • 2 cups thinly sliced radishes

  • 250-g mung bean vermicelli noodles

  • 3 cups shredded iceberg lettuce

  • 1/4 cup chopped fresh mint

  • 16 peeled raw shrimp

  • 2 tsp canola oil

  • fresh pepper

  • 1 lime lime, cut into wedges


  • PREHEAT barbecue to medium. Whisk granulated sugar with lime juice, fish sauce, garlic and hot-red-chili flakes in a large bowl. Stir in carrots and radishes.

  • COVER vermicelli noodles with boiling water in a medium bowl. Let stand, stirring occasionally, until tender, 5 to 7 min. Drain and rinse with cold water. Squeeze excess water from noodles. Cut noodles with clean scissors a few times to shorten them. Add to carrots and radishes, along with iceberg lettuce and mint leaves.

  • TOSS shrimp with canola oil in a medium bowl. Season with fresh pepper. Oil grill. Barbecue shrimp until pink, about 2 min per side. Serve with salad and lime wedges.

Nutrition (per serving)

Calories 478, Protein 28g, Carbohydrates 80g, Fat 5g, Fibre 4g, Sodium 1656mg.
Excellent source of Iron.