Invigorating Vietnamese Dinner for Paleo Eaters

Allergens

Shellfish (shrimp)

Ingredients

• 1. 4 oz raw shrimp, peeled and deveined 2. 1 cup julienned carrots 3. 1 cup julienned cucumber 4. 1 cup mixed leafy greens (spinach, kale, arugula) 5. 2 tbsp fresh mint leaves 6. 2 tbsp fresh cilantro leaves 7. 1 tbsp lime juice 8. 1 tsp fish sauce 9. 1 tsp coconut oil 10. Salt and pepper, to taste

Instructions

1. Heat the coconut oil in a pan over medium heat.
2. Add shrimp and season with salt and pepper. Cook for about 3 minutes on each side until pink and cooked through. Remove from heat and set aside.
3. In a large bowl, combine carrots, cucumber, leafy greens, mint leaves, and cilantro leaves.
4. Toss the salad with lime juice and fish sauce.
5. Top the salad with cooked shrimp.

Chef’s Insight

A balance of flavors and textures makes this dish truly energizing.

Notes

This recipe is gluten-free and dairy-free.