Vietnamese Shrimp & Cucumber Rolls – A Low-Carb Summer Delight
Discover a tasty and nutritious Vietnamese dish with our recipe for Shrimp & Cucumber Rolls - A Low-Carb Summer Delight. This low-carb dish is full of energy-boosting ingredients that will leave you feeling refreshed and rejuvenated. Fuel your glow with this amazing summer dish!
Allergens
Shrimp, fish (from shrimp)
Ingredients
- 8 large shrimp, peeled and deveined 4 cups thinly sliced cucumber 1 avocado, thinly sliced 2 tbsp fresh mint leaves 2 tbsp fresh cilantro leaves 1/2 cup rice vinegar 2 tsp honey 2 tsp sesame oil Salt and pepper to taste
Instructions
- In a small bowl, whisk together rice vinegar, honey, sesame oil, salt, and pepper. Set aside.
- Marinate shrimp in the prepared sauce for 15 minutes.
- Preheat a grill or grill pan over medium high heat. Grill shrimp until pink and cooked through, about 2 3 minutes per side. Remove from heat and let cool.
- Assemble rolls: Place 2 slices of cucumber on a working surface. Top with shrimp, avocado, mint leaves, and cilantro. Roll up tightly and slice in half. Repeat for remaining ingredients.
Chef’s Insight
The combination of cucumber and shrimp is both refreshing and satisfying, perfect for a light yet protein-packed meal.
Notes
Use fresh, high-quality ingredients for the best results.