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Saigon Sunset Flash-Seared Shrimp & Asparagus Bowl

Saigon Sunset Flash-Seared Shrimp & Asparagus Bowl

Welcome back to my cutting board—a.k.a. your weeknight departure gate! Tonight, we are taking a 15-minute culinary bullet train straight to a vibrant Southeast Asian night market. We are flash-searing juicy shrimp and snappy spring asparagus, tossing them with a mountain of fresh crunchy greens, and waking the whole thing up with a funky, sweet, and spicy lime dressing shaken right in a mason jar.

Chef Mira Lin
Chef Mira Lin
Prep: 8 minutes
Cook: 7 minutes
4
easy
dinnersalad
weeknight-dinnersoutheast-asianseafoodflash-seared+1

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Timeline

17 minutes
0m5m10m15m17m
Prep Base Salad
6m
Shake Mason Jar Dressing
2m
Flash-Sear Asparagus
4m
Flash-Sear Shrimp
3m
Assemble and Toss
2m

Ingredients

  • 1 lb large shrimp(peeled, deveined, and patted completely dry)
  • 1 bunch spring asparagus(woody ends trimmed, cut into 2-inch pieces)
  • 4 cups napa cabbage(finely shredded)
  • 1 cup carrots(julienned or grated)
  • 1/2 whole English cucumber(halved and thinly sliced into half-moons)
  • 1/2 cup fresh mint(roughly torn)
  • 1/2 cup fresh cilantro(roughly torn)
  • 1 tbsp avocado oil(divided, or any neutral high-heat oil)
  • 3 tbsp fish sauce(the secret to authentic flavor!)
  • 1/4 cup lime juice(freshly squeezed, about 2 limes)
  • 1 tbsp brown sugar(light or dark works)
  • 1 tbsp sambal oelek(or sriracha, adjust for spice preference)
  • 1 clove garlic(finely minced)
  • 1 tbsp water
  • 1/4 cup crushed peanuts(roasted and unsalted)

Instructions

  1. 1

    Clear off your departure gate (cutting board) and let's get prepping! In a massive bowl, combine 4 cups napa cabbage, 1 cup carrots, and 1/2 whole English cucumber. Tear up your 1/2 cup fresh mint and 1/2 cup fresh cilantro and throw them right into the bowl. Toss to combine.

    6 min

    Tip: Tearing herbs instead of chopping them prevents bruising and releases their essential oils perfectly.

  2. 2

    Grab your trusty mason jar. Add 3 tbsp fish sauce, 1/4 cup lime juice, 1 tbsp brown sugar, 1 tbsp sambal oelek, 1 clove garlic, and 1 tbsp water. Screw the lid on tight and shake it like you're trying to wake up a teenager on a Monday morning. Set aside.

    2 min

    Tip: Make sure the brown sugar dissolves completely. You can also make this dressing up to a week in advance!

  3. 3

    Heat a large skillet or wok over screaming high heat. Add 1/2 tbsp avocado oil. Once the oil is shimmering and nearly smoking, toss in 1 bunch spring asparagus. Let it sit undisturbed for 1 minute to get a gorgeous char, then toss and cook for another 2 minutes until bright green and snappy. Remove to a plate.

    4 min

    Tip: Do not overcrowd the pan, or the asparagus will steam instead of sear. We want that blistered, smoky flavor!

  4. 4

    Wipe out the skillet if needed, keep the heat on high, and add the remaining 1/2 tbsp avocado oil. Add the 1 lb large shrimp in a single layer. Flash-sear for 1.5 minutes on the first side to develop a crust, then flip and cook for 1 more minute until just opaque. Turn off the heat.

    3 min

    Tip: Shrimp cook incredibly fast. The key to juicy shrimp is patting them completely dry before searing so they don't boil in their own moisture.

  5. 5

    Dump the warm, blistered asparagus and juicy shrimp directly over your prepared salad base. Pour the vibrant mason jar dressing all over the top. Toss vigorously until every leaf and noodle is coated in that liquid gold. Garnish with 1/4 cup crushed peanuts.

    2 min

    Tip: Serve immediately while the contrast between the hot, smoky proteins and the crisp, cool vegetables is at its absolute peak.

Chef's Notes

This dish is entirely inspired by a chaotic, sweat-drenched evening I spent in a bustling market in Ho Chi Minh City. I was wrangling a toddler who was desperately trying to pet a stray dog, while a street vendor gracefully flash-seared the most incredible seafood over a jet-engine wok in mere seconds. It taught me that high heat and massive handfuls of herbs can cure almost any weeknight dinner fatigue. If you want to bulk this up without making it heavy, a small handful of quick-soaked glass noodles mixed into the cabbage base is an absolute dream. Happy travels, right from your kitchen!

Frequently Asked Questions

How long does Saigon Sunset Flash-Seared Shrimp & Asparagus Bowl take to make?

Saigon Sunset Flash-Seared Shrimp & Asparagus Bowl takes about 15 minutes total. That includes 8 minutes of prep and 7 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Saigon Sunset Flash-Seared Shrimp & Asparagus Bowl?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Saigon Sunset Flash-Seared Shrimp & Asparagus Bowl?

The main ingredients are: large shrimp, spring asparagus, napa cabbage, carrots, English cucumber, fresh mint, fresh cilantro, avocado oil, fish sauce, lime juice, brown sugar, sambal oelek, garlic, water, crushed peanuts.

What type of meal is Saigon Sunset Flash-Seared Shrimp & Asparagus Bowl?

Saigon Sunset Flash-Seared Shrimp & Asparagus Bowl is categorized as: dinner, salad.