This recipe from Clean Eating features shrimp and mint-chili dressing in starring roles. This staple Vietnamese sauce is a simple yet flavorful addition to the kitchen table — the contrasting heating-and-cooling effects of the chili and mint leave your tastebuds wanting more.
1/3 cup fresh mint
1/4 cup olive oil
3 tablespoons red onion, diced
2 tablespoons fresh lime juice
1 tablespoon rice vinegar
1 teaspoon fish sauce
1 small clove garlic, peeled
1/4 teaspoon raw honey
1/8 teaspoon chili paste
1 tablespoon olive oil
12 ounces medium shrimp, peeled and deveined
1/4 teaspoon sea salt
Pinch of ground black pepper
6 cups romaine or butter lettuce, chopped
2 cups bean sprouts or julienned zucchini
2 Persian cucumbers (or 1/2 English cucumber), diced or thinly sliced
1 large carrot, julienned or grated
1 red Thai bird’s-eye chili or red finger chili, thinly sliced
1/2 cup raw unsalted peanuts, toasted
For the dressing:
In a blender or food processor, purée dressing ingredients until smooth. For a chunkier texture, mince the garlic, chop the mint and whisk all ingredients together. Set aside.
For the salad:
Heat oil in a medium-sized skillet set over medium heat. Add shrimp and sprinkle with salt and pepper. Cook, turning halfway, until shrimp are pink and opaque, about 4 minutes.
In a large bowl, combine lettuce, sprouts, cucumbers, carrot, chili and peanuts. Top with shrimp and drizzle with dressing; toss to coat.
Serves: 6 | Serving Size: 2 ounces shrimp, 1.5 tablespoons sauce
Per serving: Calories: 145; Total Fat: 3g; Saturated Fat: 2g; Monounsaturated Fat: 11g; Cholesterol: 68mg; Sodium: 205mg; Carbohydrate: 9g; Dietary Fiber: 4g; Sugar: 4g; Protein: 14g
Nutrition Bonus: Potassium: 391mg; Iron: 11%; Vitamin A: 79%; Vitamin C: 15%; Calcium: 6%