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Spring Sesame Shrimp Crunch Salad Bowl

ByLemongrass Kitchen

This Spring Sesame Shrimp Crunch Salad Bowl is everything you want in a warm‑weather meal: crisp, juicy, herb‑forward, and impossibly fresh. The shrimp stay light and bright under a simple sesame marinade, while the mix of romaine, shaved cabbage, mango, and mint brings that clean, crunchy energy that makes spring cooking feel effortless. Every bite hits a balance of sweet, savory, and citrusy, with just enough texture to keep it interesting. It’s the kind of bowl you can throw together on a weeknight and still feel like you’re eating something vibrant and intentional — fresh produce, quick protein, and a sesame vinaigrette that ties it all together without weighing anything down.

sesame shrimp crunch salad bowl

Spring Sesame Shrimp Crunch Salad Bowl

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course dinner, lunch, Salad, Side Dish
Cuisine Vietnamese
Servings 2

Equipment

  • Cutting board & knife
  • Mixing bowl
  • Whisk or fork
  • Tongs or chopsticks
  • Microplane or grater

Ingredients
  

Salad

  • 2 cups romaine chopped
  • 1 cup red cabbage thinly shaved
  • 1 mango diced or thinly sliced
  • 8 oz shrimp cooked and chilled
  • ½ cup mint leaves torn
  • ¼ cup cilantro optional
  • 2 –3 tbsp fried shallots
  • 1 tbsp toasted sesame seeds optional

Sesame Garlic Vinaigrette

  • tbsp rice vinegar
  • 1 tbsp lime juice
  • 1 tbsp soy sauce
  • 1 tbsp nước mắm optional but recommended
  • 1 –2 tsp sugar
  • 1 clove garlic grated
  • 1 tsp toasted sesame oil
  • 2 –3 tbsp neutral oil
  • Chili flakes or a small squeeze of sriracha optional

Instructions
 

Prepare the Vegetables

  • Chop romaine into bite‑size pieces.
  • Shave red cabbage very thinly for maximum crunch.
  • Dice or slice mango.
  • Tear mint and cilantro.

Make the sesame garlic vinaigrette

  • Whisk together rice vinegar, lime juice, soy sauce, nước mắm, sugar, garlic, and sesame oil.
  • Stream in neutral oil until the dressing is glossy and balanced.
  • Adjust with more lime or sugar to taste.

Assemble the salad

  • Add romaine, red cabbage, mango, shrimp, mint, and cilantro to a large bowl.
  • Drizzle with sesame vinaigrette and toss gently.
  • Finish with fried shallots and sesame seeds.

Notes

  • Red cabbage is the structural veg — it stays crisp for hours and holds up to bold flavors.
  • Shrimp: Poached, sautéed, or pre‑cooked all work. Chill before adding.
  • Make‑ahead: Keep dressing separate until serving.
  • Add‑ons: Sliced cucumber, avocado, or crushed peanuts.
Keyword crunchy salad, Lemongrass Cooking, mango salad, sesame vinaigrette, shrimp salad, spring salad, Vietnamese salad

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