Vietnamese Shrimp & Avocado Protein Bowl

Allergens

Shellfish, Fish

Ingredients

• 8 oz large shrimp, peeled and deveined
• 1 medium ripe avocado, pitted and sliced
• 2 cups baby spinach
• 1 cup julienned carrots
• 1/2 cup cucumber, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp fresh lime juice
• 2 tsp fish sauce
• 1 tsp honey
• 1/2 tsp sriracha (optional)

Instructions

1. In a small bowl, whisk together lime juice, fish sauce, honey, and sriracha (if using). Set aside.
2. Heat a non stick skillet over medium heat. Add shrimp and cook for 2 3 minutes per side or until pink and cooked through. Remove from skillet and let cool slightly.
3. In a large bowl, combine spinach, carrots, cucumber, and avocado.
4. Pour the dressing over the salad and toss to combine.
5. Top with cooked shrimp and garnish with fresh cilantro.

Chef’s Insight

This dish is not only nutritious but also visually appealing, making it perfect for a healthy lunch that feels like a treat.

Notes

This recipe can be easily doubled or tripled to serve more people.