Vietnamese Lunch Bowl: A Refreshing Low-Carb Delight

Allergens

Shellfish (shrimp)

Ingredients

• 4 oz shrimp, peeled and deveined
• 1 cup cooked jasmine rice (optional)
• 1 cup mixed lettuce greens
• 1 large carrot, julienned
• 1 cup cucumber, thinly sliced
• 1/2 cup red bell pepper, thinly sliced
• 1/4 cup fresh cilantro, roughly chopped
• 1/4 cup fresh mint leaves, roughly chopped
• 1/4 cup roasted peanuts, chopped
• 3 tbsp rice vinegar
• 2 tbsp lime juice
• 1 tsp fish sauce (or soy sauce for a vegetarian option)
• 1 tsp honey
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes (optional)

Instructions

1. In a small bowl, whisk together the rice vinegar, lime juice, fish sauce, honey, sesame oil, and red pepper flakes (if using). Set aside.
2. If using jasmine rice, cook according to package instructions.
3. Heat a skillet over medium heat. Add shrimp and cook until pink and cooked through, about 2 3 minutes per side. Remove from heat and let cool.
4. Divide mixed lettuce greens among two bowls. Top with carrots, cucumber, bell pepper, shrimp, cilantro, and mint leaves. If using rice, add a scoop to each bowl.
5. Drizzle the dressing over the bowls and top with roasted peanuts.
6. Serve immediately and enjoy!

Chef’s Insight

The balance of flavors and textures in this dish is key to its appeal. Feel free to adjust the dressing to suit your personal taste preferences.

Notes

Be sure to use fresh ingredients for the best flavor and nutritional benefits. Adjust cooking time according to the size of your shrimp or protein substitute.