Goi Tom (Grilled Shrimp Salad)

By Moira Hodgson

Total Time
30 minutes
Rating
4(15)
Comments
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Featured in: FOOD; Flavor and Texture in Vietnamese Salads

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Ingredients

Yield:4 servings
  • 8 to 10jumbo shrimp
  • 1clove garlic, minced
  • 3shallots, chopped
  • 4tablespoons vegetable oil
  • 1seedless cucumber
  • 1carrot
  • 1cup daikon radishes
  • 1small red onion, sliced
  • Add coarse salt and freshly ground pepper to taste
  • ½cup fresh basil leaves, coarsely chopped
  • 1tablespoon fresh mint leaves, coarsely chopped
  • 2tablespoons unsalted roasted peanuts

    • For the Dressing

    • 1tablespoon coarse salt
    • 2tablespoons Asian fish sauce
    • 1tablespoon sugar
    • 2tablespoons garlic, minced
    • 4tablespoons olive oil
    • 2tablespoons finely chopped, fresh chili peppers
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

364 calories; 30 grams fat; 3 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 5 grams polyunsaturated fat; 21 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 6 grams protein; 801 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Shell and devein the shrimp. Marinate them in the garlic, with one chopped shallot and two tablespoons of vegetable oil for 20 minutes. Meanwhile, fry the remaining two shallots in the remaining two tablespoons of vegetable oil.

  2. Step 2

    Thinly slice the cucumber, carrot, radishes and onion and mix them together in a bowl. Make the dressing. Combine the salt, fish sauce, sugar, garlic, oil and chili peppers and set aside.

  3. Step 3

    Preheat grill. Season the shrimp with salt and pepper to taste and one tablespoon of the chopped basil. Grill them for one to two minutes on each side and remove them when they are cooked. Be careful not to overcook or they will become tough.

  4. Step 4

    Put the cucumber and carrot mixture in the middle of each of four plates. Arrange the shrimp around, then sprinkle with the remaining chopped basil, mint, peanuts and fried shallots.

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Ratings

4 out of 5
15 user ratings
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Comments

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dimmerswitch

The dressing here lacks needed acid as from lime juice or even rice vinegar. I wonder if it was an intended omission when publishing the recipe. But in particular for a SE Asian dish that acid element is essential. Also, if you can find Thai basil it is much better flavor for this kind of dish than standard (Italian) basil. Or cilantro can be subbed if you prefer it. And it benefits from substantially more fresh mint added.

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