SS Superior Sauce USA

Recipe

Tamarind Sweet Chili Vietnamese Shrimp Salad Bowl with zucchini

VietnameseShrimpDinnerWeeknight MealsVietnamDairy Free

Tamarind Sweet Chili Vietnamese Shrimp Salad Bowl with zucchini is an easy Vietnamese-style recipe with shrimp, bean sprouts, crisp greens or rice noodles, and a simple tamarind sweet chili sauce. The directions are written by minute, heat level, and cookware so the meal is easy to follow.

Yield4 servings
Prep Time19 minutes
Cook Time11 minutes
Total Time30 minutes

Why this easy recipe works

Tamarind Sweet Chili Vietnamese Shrimp Salad Bowl with zucchini is built for home cooks who want clear timing and familiar cookware. The sauce gives the dish a balanced sweet, savory, tangy flavor, and the vegetables keep the meal fresh.

Cookware and heat guide

  • Cookware: skillet or grill pan plus mixing bowl
  • Heat: medium heat
  • Best side: crisp greens or rice noodles

Helpful answer

Prep the sauce before the pan gets hot, keep the protein in one layer, and add the sauce near the end so it coats the food without burning.

Ingredients

What you need

  • 1 lb peeled and deveined large shrimp
  • 2 cups bean sprouts, cut into bite-size pieces
  • 1 cup crisp greens or rice noodles
  • 2 tablespoons neutral oil, divided
  • 3 tablespoons sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar or lime juice
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, finely chopped
  • 1 teaspoon fresh ginger, finely grated
  • 2 tablespoons chopped cilantro and mint
  • 1 teaspoon sesame seeds or crushed peanuts, optional

Directions

How to make it

  1. Minute 0-5, cutting board and knife: pat shrimp dry so they sear instead of steaming. Cut bean sprouts into bite-size pieces.
  2. Minute 5-8, small bowl: whisk lime juice, garlic, soy sauce, sweet chili sauce, and a splash of rice vinegar. Keep it beside the stove.
  3. Minute 8-10, skillet or grill pan plus mixing bowl: preheat over medium heat until a drop of water sizzles. Add 1 tablespoon oil.
  4. Minute 10-17, skillet or grill pan plus mixing bowl: cook the protein in one layer until browned. Cook shrimp just until pink and curled.
  5. Minute 17-22, skillet or grill pan plus mixing bowl: add bean sprouts and cook until crisp-tender, stirring every minute.
  6. Minute 22-26, skillet or grill pan plus mixing bowl: add crisp greens or rice noodles and the sauce. Toss until everything is glossy and hot.
  7. Minute 26-30, serving bowl: turn off the heat, add cilantro and mint, taste, and serve right away.

Tips

Make it yours

  • Keep the pan at medium heat; lower the heat if the sauce darkens too fast.
  • Cut bean sprouts evenly so the pieces cook at the same speed.
  • Make the sauce before cooking so the final toss takes less than 2 minutes.
  • For meal prep, store the sauce separately and reheat gently.

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