Go Back
+ servings
Print Recipe

Vietnamese Shrimp and Collard Green Salad with Crispy Coconut Shallots

This collard green salad recipe has a Vietnamese twist with loads of lime, fish sauce, fresh mint, almonds and grilled shrimp. The secret ingredient (crispy shallots!) is inspired by the collard green salad at Nightingale 9 in Brooklyn.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4


  • 1/2 pound large shrimp peeled, deveined and tails removed
  • Sea salt
  • 1/4 cup melted coconut oil
  • 2 large shallots thinly sliced
  • 1 bunch collard greens
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 1/2 cup fresh mint leaves coarsely torn
  • 1/4 cup roasted almonds roughly chopped


  1. Heat a charcoal grill or grill pan over high heat. Season the shrimp with salt. Once the grill is very hot, cook the shrimp until pink and charred on both sides, about 1 minutes per side. Remove to a plate. (See note: if using skewers, remove them once the shrimp is cool enough to touch.)
  2. In a medium skillet, heat the coconut oil until lightly smoking. Carefully add the shallots. Fry, stirring occasionally, until browned and crispy. Season with salt.
  3. Meanwhile, in a large mixing bowl, toss the collard greens with the lime juice, fish sauce, and mint leaves until very well coated. Add the crispy coconut shallots and their oil and gently toss once more.
  4. Divide the greens between four plates, top with the shrimp and garnish with the almonds. Serve immediately.

Recipe Notes

If you want your shrimp to be straight instead of curled, stick a bamboo skewer (soaked for 10 minutes in water) through the body lengthwise and grill.