#HealthyRecipe // Lemongrass Shrimp Salad


For the shrimp
1/3 cup Thai fish sauce
1/4 cup sugar
2 tablespoons finely chopped peeled fresh lemongrass
1 tablespoon vegetable oil
2 garlic cloves, minced
32 large shrimp, peeled and deveined (about 1 1/2 pounds)
For the sauce
1 cup fresh lime juice (about 9 medium limes)
3/4 cup shredded carrot
1/2 cup sugar
1/4 cup Thai fish sauce
2 garlic cloves, minced
2 red Thai chiles, seeded and minced
For the salad
8 ounces rice vermicelli
3 1/2 cups shredded Boston lettuce, divided
2 cups fresh bean sprouts, divided
1 3/4 cups shredded carrot, divided
1 medium cucumber, halved lengthwise, seeded, and thinly sliced (about 1 1/2 cups), divided
Cooking spray
1/2 cup chopped fresh mint
1/2 cup unsalted dry-roasted peanuts, finely chopped

Source: betsylife.com


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