Vietnamese Shrimp and Spinach Protein Bowl

Allergens

Shellfish (Shrimp)

Ingredients

• 8 oz large shrimp, peeled and deveined
• 4 cups fresh spinach, washed
• 1 cup julienned carrots
• 1 cucumber, sliced into half moons
• 2 cups cherry tomatoes, halved
• 1 avocado, pitted, peeled, and sliced
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 3 tbsp fresh lime juice
• 2 tbsp fish sauce
• 1 tbsp honey or maple syrup
• 1 tsp sriracha (optional)
• 1/2 tsp sesame oil
• Salt and pepper, to taste

Instructions

1. In a small bowl, whisk together lime juice, fish sauce, honey or maple syrup, sriracha (if using), and sesame oil. Set aside.
2. Season shrimp with salt and pepper. Heat a non stick skillet over medium heat, add the shrimp, and cook for 3 4 minutes per side until opaque and pink. Remove from heat and set aside to cool slightly.
3. In a large salad bowl, combine spinach, carrots, cucumber, cherry tomatoes, avocado, mint leaves, and cilantro leaves. Toss gently.
4. Add cooked shrimp to the salad and pour the dressing over the top. Toss gently until all ingredients are evenly coated.

Chef’s Insight

This Vietnamese Shrimp and Spinach Protein Bowl is not only delicious but also packed with nutrients that will fuel your body throughout the day.

Notes

Feel free to adjust the spiciness of the dish by adding more or less sriracha to taste.