Keto Vietnamese Shrimp Summer Rolls with Avocado Cream Sauce
Discover our delectable Keto Vietnamese Shrimp Summer Rolls recipe, an easy-to-follow low-carb alternative to traditional summer rolls that combines crispy lettuce, succulent shrimp, and a creamy avocado sauce. This flavorful dish is perfect for keto diets and is sure to impress guests at your next gathering.
Allergens
Shellfish (shrimp)
Ingredients
- 16 large shrimp, peeled and deveined
- 8 large lettuce leaves (Romaine or Iceberg)
- 2 cups bean sprouts
- 1 cup julienned carrots
- 1 cup sliced cucumber
- 1 avocado, mashed
- 2 tbsp coconut aminos
- 1 tsp fish sauce (optional)
- 1 tbsp freshly squeezed lime juice
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Instructions
- In a large bowl, whisk together mashed avocado, coconut aminos, lime juice, fish sauce (if using), salt, and pepper to make the creamy avocado sauce. Set aside.
- Season shrimp with salt and pepper. Heat a skillet or grill over medium heat, cook the shrimp until they turn pink and are no longer translucent, about 3 4 minutes per side. Remove from heat and let cool.
- Assemble summer rolls by placing a lettuce leaf on a flat surface. Top with a few bean sprouts, julienned carrots, sliced cucumber, and a cooked shrimp. Drizzle with the creamy avocado sauce.
- Roll up the lettuce tightly around the filling, ensuring that all ingredients are wrapped securely. Repeat for the remaining rolls.
- Garnish with fresh cilantro leaves. Serve immediately and enjoy your Keto Vietnamese Shrimp Summer Rolls!
Chef’s Insight
To add more depth to the dish, you can replace some of the lettuce with rice paper for a traditional Vietnamese summer roll experience.
Notes
The creamy avocado sauce can be used as a dip for other keto-friendly snacks or appetizers.