16-20 shrimp, peeled and de-veined
1 small cucumber, peeled and cut into matchsticks
1 pomelo (or sweet pink grapefruit), separated into segments and cut into bite-size pieces
1 carrot, peeled and cut into matchsticks
1 green serano chili or jalapeno, seeded and finely sliced
1/4 cup roasted peanuts, roughly chopped
1/2 lime, juiced
1 small bunch fresh basil, torn
1 small bunch of cilantro, chopped
1/4 cup Vietnamese Dipping Sauce (recipe below)
In a bowl, combine cucumber, pomelo (or grapefruit), carrot, chili, peanuts, lime, basil, and cilantro.
In a medium frying pan, heat a small amount of oil over medium-high heat. Add shrimp and season with salt and pepper. Stir-fry a couple minutes until pink and no longer opaque. Add shrimp to the assembled salad.
Add the Vietnamese dipping sauce and toss to coat.
Vietnamese Dipping Sauce:
This can be made ahead and stored in the fridge for over a month. It's also delicious for dipping spring rolls.
3-1/2 tbsp sugar
3/4 cup warm water
2 tbsp lime juice
2 cloves garlic, finely minced
5 tbsp fish sauce
1 tsp chili-garlic sauce or ½ tsp minced chili (or more, depending on your tastes)
Thinly sliced carrot (optional)
