Grilled Shrimp & Mustard Green Salad Recipe

Yield: 2 Servings
Total Time:
15 mins
What makes this salad so delicious with Vietnamese flavors is the fish sauce nuoc cham dip. Don't be scared to eat it. It might sound intimidating but it's amazing. Here's the recipe for Diane's Vietnamese Fish Sauce Nuoc Cham Dip.


  • 1 bunch of Mustard Greens (wash, slice stems from leaves, then cut stems into 1″ pieces)
  • 1/2 lb. Shrimp , (shelled & de-veined)
  • 1/2 Tablespoon Grape seed Oil (or whatever neutral tasting oil you like)
  • 1 Tablespoon unsalted Butter
  • 2 teaspoons Sesame Oil
  • 4 cloves Garlic (crushed), divided
  • fresh cracked pepper
  • sea salt


  1. Heat a skillet over medium-high heat. Add the grape seed oil, butter, and 2 cloves of crushed garlic. On medium-high heat, quickly cook shrimp until tender (about 30 seconds of each side). Season with fresh cracked pepper and a dash of sea salt.

  2. Add sesame oil and add remaining crushed garlic to the same pan with the shrimp. Add mustard greens. Cook stems on medium heat until tender or slightly wilted (@ 30 sec – 1 min.) For broader and tougher mustard leaves, cook until leaves are tender to taste (approx. 1 min.)
  3. Optional - For a bolder taste, toss with about 1-1/2 Tablespoons of nuoc cham dressing.

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