Serious Salads: Vietnamese Shrimp and Quinoa Salad Recipe Guide

Bright herbs and crisp vegetables bring balance to a light, nutrient-rich summer dish.

By Medha deb

Created on Sep 19, 2025

Bright herbs and crisp vegetables bring balance to a light, nutrient-rich summer dish.

Serious Salads: Vietnamese Shrimp and Quinoa Salad

Vietnamese cuisine is celebrated for its bright, bold flavors and emphasis on fresh, wholesome ingredients. This Vietnamese-inspired shrimp and quinoa salad brings the fragrant herbs, crisp vegetables, and punchy sauces of Southeast Asia to your table in a modern, healthy format. It’s a fusion dish that combines nutrient-dense quinoa with succulent shrimp, all dressed in a classic Vietnamese lime and fish sauce dressing. Whether you’re planning a light lunch, a picnic spread, or a weeknight dinner, this salad is versatile, satisfying, and refreshingly delicious.

Introduction
Key Ingredients
Step-by-Step Preparation
The Essential Vietnamese Dressing
Salad Assembly and Serving Tips
Nutritional Benefits
Recipe Variations
Frequently Asked Questions

Introduction

This salad is adapted from Vietnamese street food classics, which often feature grilled meats, crispy greens, and tangy dressings served over rice noodles. Instead, quinoa serves as the grain base, offering a nutty flavor and high-protein content. Shrimp, quickly cooked with aromatic herbs and spices, provides the dish with a sweet, briny taste and lean protein source. Crunchy bell peppers, carrots, cucumbers, and scallions add color and texture, while fresh cilantro lends its unmistakable aroma. The salad is tied together with a lively lime-based dressing punched up with fish sauce and fresh chili, channeling the flavors at the heart of Vietnamese cuisine.

Key Ingredients

To prepare a Vietnamese Shrimp and Quinoa Salad, you’ll need a combination of simple yet flavorful ingredients.

Ingredient	Amount	Description
Shrimp	1/2 pound, cooked, peeled & deveined	Choose medium-large shrimp for best texture
Quinoa	1 cup, uncooked	Rinsed or pre-washed, cooked until fluffy
Red bell pepper	1, thinly sliced	Adds crunch and color
Carrot	1, julienned	Crunchy and slightly sweet
Cucumber	1 small, thinly sliced	Provides freshness and hydration
Scallions	2-3, sliced thin	Offers a mild onion flavor
Cilantro	1/4 cup, chopped	Vivid green herb, authentic Vietnamese character
Lime juice	6 tbsp, freshly squeezed	For the dressing; adds bright acidity
Fish sauce	1 tbsp	Classic salty-umami flavor base for the dressing
Sugar	2 tsp (plus extra for poaching shrimp)	Balances tangy and salty notes
Garlic	1 small clove, minced	Adds pungency to the dressing
Red chili	1, thinly sliced	For gentle heat
Salt	As needed	Seasoning during cooking
Water	For poaching shrimp/quinoa	Use shrimp poaching liquid for quinoa if desired

Resourceful Ingredient Notes

For the quinoa: Cooking in shrimp poaching liquid adds extra flavor.
For the dressing: Adjust lime, fish sauce, and chili according to taste preferences.
Vegetable substitutions: Use shredded Napa cabbage or lettuce for more volume.
Herbs: Thai basil or mint can be used alongside cilantro for more aroma.

Step-by-Step Preparation

Prepare the shrimp:
- In a saucepan, combine shrimp with enough water to cover, cilantro sprigs, 1 tbsp sugar, and salt.
- Gently poach just until shrimp turn pink and opaque, about 2–3 minutes.
- Drain immediately and set shrimp aside to cool. Reserve poaching liquid if cooking quinoa next.
Related: Ginger Shrimp Salad: A Zesty, Refreshing Meal for Any Season
Cook the quinoa:
- Rinse quinoa thoroughly to remove bitterness.
- Cook quinoa in shrimp poaching liquid or salted water following package instructions, until fluffy.
- Drain, spread on a tray, and cool to room temperature.
Chop the vegetables:
- Core and slice red bell pepper into thin strips.
- Julienne or grate carrot and thinly slice cucumber.
- Slice scallions and chop cilantro.
Make the dressing:
- In a small bowl, whisk together lime juice, fish sauce, sugar, minced garlic, and sliced chili.
- Stir until the sugar is dissolved and dressing tastes balanced.
Combine the salad:
- Once the quinoa is cool, transfer to a large mixing bowl.
- Add bell pepper, carrot, cucumber, scallions, and half of the cilantro.
- Just before serving, add shrimp and dressing. Toss well to distribute evenly.
- Garnish with remaining cilantro.

The Essential Vietnamese Dressing

This salad’s dressing draws from Vietnamese nuoc cham, a classic condiment that balances sweet, salty, sour, and spicy notes. The interplay between lime juice, fish sauce, sugar, and chili provides the characteristic zing that defines Vietnamese salads. For those who prefer less heat or want a vegetarian alternative, omit the chili or substitute fish sauce for soy sauce.

Flavor profile: Sharp, savory, sweet, tangy, and spicy.
Adaptability: Add minced ginger or a splash of rice vinegar for even more complexity.
Pro tip: Whisk dressing just before tossing, since sugar can settle at the bottom.

Salad Assembly and Serving Tips

Timing is crucial for this salad’s texture. Add the dressing and shrimp just before serving, ensuring the vegetables remain crisp and the quinoa doesn’t become soggy. This approach preserves the refreshing crunch that makes the dish so appealing.

Chill before serving: Refrigerate assembled salad for 30 minutes if you prefer a colder, even more refreshing result.
Serving suggestions: Spoon onto plates as a standalone meal or serve as a side with grilled meats or summer rolls.
Make-ahead tips: Prepare vegetables and dressing up to one day ahead but combine with quinoa and shrimp only shortly before eating.

Nutritional Benefits

This vibrant salad is as nutritious as it is flavorful. Quinoa supplies all nine essential amino acids, making it a complete protein source suitable for vegetarians and meat-eaters alike. Shrimp offers lean protein and valuable micronutrients like selenium, vitamin B12, and iodine. A rainbow of vegetables ensures a bounty of fiber, vitamins, and antioxidants, while the classic Vietnamese dressing delivers zing with minimal calories.

Quinoa: High in fiber, protein, magnesium, and iron.
Shrimp: Low in calories, high in protein, provides omega-3 fatty acids.
Vegetables: Vitamins A, C, K, and potassium boost immunity and overall wellbeing.
Lime juice: Fresh vitamin C and a hydrating quality.

The dish is suitable for gluten-free diets and can easily be made dairy-free. For a vegetarian version, substitute tofu for shrimp and soy sauce for fish sauce.

Recipe Variations

There are many ways to tailor this salad to suit personal taste or dietary restrictions.

Protein swaps: Replace shrimp with grilled chicken, tofu, or chickpeas for different flavors and vegetarian/vegan options.
Grain base: Substitute quinoa with brown rice, farro, or rice noodles for more traditional Vietnamese appeal.
Vegetable upgrades: Include shredded cabbage, snap peas, or bean sprouts for added crunch.
Herb expansions: Add mint and Thai basil for more aromatic lift.
Nutty garnish: Sprinkle roasted peanuts or cashews over the top before serving for extra texture.

Frequently Asked Questions (FAQs)

Q: Can I use frozen shrimp for this salad?

A: Yes, frozen shrimp works well. Thaw completely and pat dry before poaching or sautéing for optimal texture and flavor.

Q: How long can this salad be stored?

A: For best results, eat fresh. However, it can be refrigerated in an airtight container for up to 24 hours. Vegetables may lose their crunch beyond this point.

Q: Is this salad gluten-free?

A: Yes, all the primary ingredients (quinoa, shrimp, vegetables, and dressing) are naturally gluten-free. Always check labels on fish sauce for hidden gluten sources.

Q: Can I meal-prep this salad?

A: Absolutely. Prep shrimp, quinoa, vegetables, and dressing separately; combine just before serving to maintain texture.

Q: What can I serve alongside this salad?

A: Pair with spring rolls, grilled pork skewers, or enjoy with a bowl of Vietnamese pho for a fusion meal.

Pro Tips for Success

Poaching shrimp gently preserves tenderness and prevents rubbery texture.
Fluff the quinoa after cooking and spread out to cool rapidly; this prevents clumping.
Mise en place: Prepare and arrange all ingredients before assembling for smooth workflow.
Dress and toss just before serving to keep everything bright and lively.
Taste and adjust: The balance of lime, fish sauce, and sugar is key; customize for your palate.

Conclusion

This Vietnamese Shrimp and Quinoa Salad is a celebration of vibrant flavors, colors, and textures inspired by street food and healthy, modern cooking. With its lively dressing, fresh herbs, and nutritional benefits, it’s ideal for weeknight dinners and summer gatherings alike. Experiment with variations and make it your own, bringing a taste of Vietnam’s bustling cuisine to your kitchen with every bite.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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